Say It. I Dare You. - Page 2133

Saria · 04-17-2012, 02:41 PM

Also, what the hell is with some people and the idea that something vegetable-heavy can't be satisfying? It's bad enough that only a rare vegetarian meal gets a pass (see the grain salad that while according to them was good, it was also bird food), but really, a salad can't be a meal? It's a "salad" packed with protein FFS. Of course, one straight up said "I like grease" and another is just sad he can't drown this one in ketchup (yep, he even slathered a fajita in ketchup yesterday).

iroc · 04-17-2012, 02:41 PM

Very good post, Nallia.

Sent from my SAMSUNG-SGH-I997 using CurlTalk App

spring1onu · 04-17-2012, 03:08 PM

Quote:

Originally Posted by xcptnl

SMDH. I wonder if I will have to remove springy's vagazzling quote.

Absolutely not. It wasn't a malicious quote and you have my permission. What's not to love about a hoo-hoo quote anyways?

~~~~

Ok, CALVIN. SERIOUSLY?!

I come back from Target to find dirt all over Mr. Springs recliner because the DOG had gotten into a terrarium Mr. Spring made and ate a fern. REALLY? Why can't you just chill out while we're gone, maybe take a nap and enjoy the quiet instead of freaking out and doing bad things. I know you know better, I know it.

On a positive note he had a really great report during his vet visit today. I guess he had to do something bad since I took him to the dreaded vet where they all love him. Ridiculous drama queen.

xcptnl · 04-17-2012, 03:11 PM

hoohoo and vajayjay make me giggle uncontrollably.

xcptnl · 04-17-2012, 03:13 PM

Once again I am sure my hopes will be dashed. I read reviews of the new dog food I am transitioning Casey to and people rave about how it cleared up their hot mess of a dog. Please let it work for him.

spring1onu · 04-17-2012, 03:17 PM

x, what food is it? Just curious, I'm always looking at different foods for Mr. Fern Eater.

medussa · 04-17-2012, 03:18 PM

I said Queso de Frier, and you bring me Queso Fresco! NOT the same, pal. What am I supposed to do with this stuff? It has no taste!

xcptnl · 04-17-2012, 03:22 PM

Quote:

Originally Posted by spring1onu

x, what food is it? Just curious, I'm always looking at different foods for Mr. Fern Eater.

It is grain free/potato free. From what I have read dogs prone to yeasty issues have issues with potato as it turns into sugars. So, I have wanted to try this one food but I cannot never find it in stores but I came across dogswell nutrisca. I got Mr Yeasty the Lamb/chickpea one.

Tell Mr Fern Eater to wish Mr Yeasty good luck

Saria · 04-17-2012, 03:29 PM

Quote:

Originally Posted by medussa

I said Queso de Frier, and you bring me Queso Fresco! NOT the same, pal. What am I supposed to do with this stuff? It has no taste!

Really? Queso fresco is usually pretty salty (though I guess it depends on which country's it is).
You can fry most any cheese if you just dredge it in flour/cornstarch, so you can still use this one. The difference with a frying cheese (like Latin American queso de freir, or haloumi) is that it can be fried as is.
We did a play on grilled cheese in which the cheddar was dredged and breaded and deep-fried. So, it was like an extra-crispy grilled cheese sandwich.

spring1onu · 04-17-2012, 03:30 PM

Quote:

Originally Posted by xcptnl

It is grain free/potato free. From what I have read dogs prone to yeasty issues have issues with potato as it turns into sugars. So, I have wanted to try this one food but I cannot never find it in stores but I came across dogswell nutrisca. I got Mr Yeasty the Lamb/chickpea one.

Tell Mr Fern Eater to wish Mr Yeasty good luck

Very interesting! I'm avoiding sweet potatoes/potatoes for Calvin just to see if it makes any difference in his skin. That's the same brand of chicken jerky that I give him and he loves those.

I got some spray for his skin at the vets today so it will be interesting to see if it helps at all. He's definitely not having as severe a skin issue since we moved here, but it's still there.

Mr. Bad Skin/Bad Back/Needs-a-teeth-cleaning/Can't-stop-being-bad/Spent-a-mortgage-payment-at-the-vets wishes Mr. Yeasty good luck on the new food!!

spring1onu · 04-17-2012, 03:32 PM

Quote:

Originally Posted by Saria

Quote:

Originally Posted by medussa

I said Queso de Frier, and you bring me Queso Fresco! NOT the same, pal. What am I supposed to do with this stuff? It has no taste!

Really? Queso fresco is usually pretty salty (though I guess it depends on which country's it is).
You can fry most any cheese if you just dredge it in flour/cornstarch, so you can still use this one. The difference with a frying cheese (like Latin American queso de freir, or haloumi) is that it can be fried as is.
We did a play on grilled cheese in which the cheddar was dredged and breaded and deep-fried. So, it was like an extra-crispy grilled cheese sandwich.

Can you use queso fresco in the Brazilian cheese bread?

Saria · 04-17-2012, 03:35 PM

That's really the type of cheese you should be using in it.

Of course, I get the Colombian queso fresco/casero which is a bit more moist than the Mexican ones, I've found at least.

spring1onu · 04-17-2012, 03:39 PM

That's what I was going to use next time because while I like the smoked gouda, it's a little strong. How different are queso fresco and cojita or are they similar? I can't remember which our grocery carries, but I know Mr. Picky likes cotija enough to eat it in the bread.

Last night he said "Wow, we need to put little hamburgers in these!!" and then "These are just so much fun..." about the bread.

I'm glad to have something different to make that's so easy and that he actually likes.

AmberBrown · 04-17-2012, 03:41 PM

Quote:

Originally Posted by M2LR

Quote:

Originally Posted by Amneris

Quote:

Originally Posted by rouquinne

it turned into a circular argument with the same people saying the same things over and and over and over some more.

i think we need to step back and get SOME distance from it. the topic will always be there and will not go away. we can't solve it by going round in circles...

Yeah, but that's true of most of the intense threads here. I thought locking was to be reserved for threads that degenerate into bickering and rudeness and people do not respond to warnings.
Or is that one of those board rules that is open to interpretation?

Amneris, you've been here long enough to know that threads get locked for a few reasons, and them going around in circles is one of them, I've seen it several times. They don't always get locked because of bickering and name calling...gimme a break.

Everything here is open to interpretation.

Email Gretchen and ask her why she locked the thread or whatever. They said they are working on getting new mods, revamping the rules and so on. Just let it go and see where things end up when they are done doing that. if you still aren't happy, stop posting here and start your own board where you can have the control that you're looking for.

Wow, this is kind of...hostile. Lol, to use a word popular around these parts lately.

The New Black · 04-17-2012, 03:43 PM

Wait, when did you become a mod, Nallia? I must've been sleeping!!

medussa · 04-17-2012, 03:44 PM

Quote:

Originally Posted by Saria

Quote:

Originally Posted by medussa

I said Queso de Frier, and you bring me Queso Fresco! NOT the same, pal. What am I supposed to do with this stuff? It has no taste!

Really? Queso fresco is usually pretty salty (though I guess it depends on which country's it is).
You can fry most any cheese if you just dredge it in flour/cornstarch, so you can still use this one. The difference with a frying cheese (like Latin American queso de freir, or haloumi) is that it can be fried as is.
We did a play on grilled cheese in which the cheddar was dredged and breaded and deep-fried. So, it was like an extra-crispy grilled cheese sandwich.

I sprinkled some in my salad and it didn't taste salty at all. Maybe it was masked by the dressing and the other stuff I had in the salad. I will try frying it up as a snack tonight. I don't have any flour, so I'm going to have to do without. Thanks for the tip!

The New Black · 04-17-2012, 03:44 PM

Quote:

Originally Posted by AmberBrown

Quote:

Originally Posted by M2LR

Quote:

Originally Posted by Amneris

Yeah, but that's true of most of the intense threads here. I thought locking was to be reserved for threads that degenerate into bickering and rudeness and people do not respond to warnings.
Or is that one of those board rules that is open to interpretation?

Amneris, you've been here long enough to know that threads get locked for a few reasons, and them going around in circles is one of them, I've seen it several times. They don't always get locked because of bickering and name calling...gimme a break.

Everything here is open to interpretation.

Email Gretchen and ask her why she locked the thread or whatever. They said they are working on getting new mods, revamping the rules and so on. Just let it go and see where things end up when they are done doing that. if you still aren't happy, stop posting here and start your own board where you can have the control that you're looking for.

Wow, this is kind of...hostile. Lol, to use a word popular around these parts lately.

That's nothing new between those two - or between M2LR and anyone else, really...

Saria · 04-17-2012, 03:47 PM

Quote:

Originally Posted by spring1onu

That's what I was going to use next time because while I like the smoked gouda, it's a little strong. How different are queso fresco and cojita or are they similar? I can't remember which our grocery carries, but I know Mr. Picky likes cotija enough to eat it in the bread.

Last night he said "Wow, we need to put little hamburgers in these!!" and then "These are just so much fun..." about the bread.

I'm glad to have something different to make that's so easy and that he actually likes.

Cotija is a different cheese. It's aged, I believe. I find it tastes more like Parmesan than a fresh cheese. Heck, people often recommend parm as a substitute for cotija (though it's really not the same).

Saria · 04-17-2012, 03:49 PM

Quote:

Originally Posted by medussa

Quote:

Originally Posted by Saria

Quote:

Originally Posted by medussa

I said Queso de Frier, and you bring me Queso Fresco! NOT the same, pal. What am I supposed to do with this stuff? It has no taste!

Really? Queso fresco is usually pretty salty (though I guess it depends on which country's it is).
You can fry most any cheese if you just dredge it in flour/cornstarch, so you can still use this one. The difference with a frying cheese (like Latin American queso de freir, or haloumi) is that it can be fried as is.
We did a play on grilled cheese in which the cheddar was dredged and breaded and deep-fried. So, it was like an extra-crispy grilled cheese sandwich.

I sprinkled some in my salad and it didn't taste salty at all. Maybe it was masked by the dressing and the other stuff I had in the salad. I will try frying it up as a snack tonight. I don't have any flour, so I'm going to have to do without. Thanks for the tip!

I am having a very difficult time comprehending how one can have no flour in their home. I think I have the vapors!

spring1onu · 04-17-2012, 03:59 PM

Holy crap.

I scored some Reese's peanut butter Easter eggs at Target today on clearance, which I was totally shocked to come across since those should have been long gone by now. They weren't in the Easter section with the other clearance items so that's probably why, but I grabbed 4 packs because I wasn't sure how much they would be. Oh my word, .95 EACH!!! Why didn't I get more to hide away!!! WHY!!!

I saved $39 total on my purchase today with coupons + sales + red card. Amen.