Author |
Message |
Serate
Member
08-21-2001
| Sunday, September 30, 2007 - 6:17 pm
What does squirrel poop look like? [the most dumb question ever asked, inlcuding the questions not asked *L*]I'm trying to decide what it is that Jack [puppy] tries to devour when he's out in the yard. Hubby said it was rabbit poop but I've not seen any rabbits around. However there are alot of squirrels. I did a search and found alot of sites that say squirrels do not poop. We have a vet appointment coming up and I don't want to ask the vet about him eating squirrel poop if squirrels don't poop.
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Karen
Member
09-07-2004
| Sunday, September 30, 2007 - 7:00 pm
I found a few pictures, Serate. Squirrel Poop #1 Squirrel Poop #2 Squirrel Poop #3 By the way, a google search for 'squirrel poop' brought me tons of sites that said not only that squirrels DO poop, but that it's a major problem in homes, attics, etc. Who'da thunk it? <-- can't believe she just spent five minutes researching poop.
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Serate
Member
08-21-2001
| Sunday, September 30, 2007 - 7:03 pm
I don't google. *L* Thanks Karen. I think pic # 1 is close to what I dig out of his mouth. Silly dog. I can tell when he finds some cuz his little butt just shakes and wiggles faster than anything.
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Twinkie
Member
09-24-2002
| Wednesday, October 03, 2007 - 5:54 pm
I hate to admit this but I've never had brie. Can anyone describe to me what it tastes like? I never got the nerve to try it before but now I'm thinking of taking it as an appetizer to a friend's since they have raved about it.
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Landileigh
Member
07-29-2002
| Wednesday, October 03, 2007 - 7:54 pm
twinkie, it is a soft, buttery cheese. buy Valley Lahvosh water biscuits to put it on. i prefer to eat Supreme Brie (you can get it at Trader Joes) see here: http://www.thedailyplate.com/nutrition-calories/food/trader-joes/6225-supreme-brie-cheese
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Kitt
Member
09-06-2000
| Wednesday, October 03, 2007 - 9:21 pm
You might want to take the rind off at first too, the creamy taste is in the middle but the rind is strong and a bit sour(? hard to describe).
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Twinkie
Member
09-24-2002
| Wednesday, October 03, 2007 - 9:28 pm
Its the rind that always put me off trying it, Kitt. Landi, I'll look for those biscuits but there's no Trader Joes here. Thanks, you guys!
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Kitt
Member
09-06-2000
| Wednesday, October 03, 2007 - 10:16 pm
Just have a little of the rind to see if you get a taste for it. I never have but my dad loves it. If you decide to take it to your friend's I'd take some fruit with it, either something like grapes or a fruit chutney if you take crackers too.
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Lumbele
Member
07-12-2002
| Thursday, October 04, 2007 - 7:59 am
Twinks, my day is screwed up if it doesn't start with either Brie or Camembert. Love it, but the taste is hard to describe. The older/softer it is, the stronger the taste, so for someone trying to cotton up to it, buying a firm round is probably the best. Fervent Brie/Camembert lovers prefer it aged and strong flavoured. Personally, I go for the "just starting to soften" stage, a happy middle. Served with crackers, fresh French bread and fruit is a very popular method. Grapes, pear and apple slices are ideal compliments, but taking off the rind is absolute sacrilege.
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Serate
Member
08-21-2001
| Thursday, October 04, 2007 - 8:10 am
TWinkie I've never tasted it either.
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Supergranny
Member
02-03-2005
| Thursday, October 04, 2007 - 9:37 am
From squirrel poop to brie....you guys are a hoot!!
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Serate
Member
08-21-2001
| Thursday, October 04, 2007 - 9:47 am
Actually I've always thought brie looked like it could taste like squirrel poop.
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Serate
Member
08-21-2001
| Thursday, October 04, 2007 - 9:47 am
Oh wait no, that's blue cheese not brie. *L*
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Abbynormal
Member
09-08-2007
| Thursday, October 04, 2007 - 10:27 am
Ok this is dumb. Does anyone know how I can get my rice to be sticky like it is at Chinese restaurants? They steam it don't they? Is it a certain kind or what? I am clueless except I know I love it and want to make some!
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Serate
Member
08-21-2001
| Thursday, October 04, 2007 - 10:31 am
Not sure if this is what you want. White Sticky Rice,(kao niow): Also known as "glutinous" rice or "sweet" rice, this starchy grain is steamed dry after prolonged soaking to yield a sticky, chewy texture. Steamed sticky rice is the staple food of northern and northeastern Thailand, where it replaces the regular steamed rice of the central region. Use medium- to long-grain glutinous rice and not the round short-grain variety for Thai-style meals. Soak the opaque white grains in plenty of water for four hours or more. The grains will absorb water and grow in size. Then drain and steam without any water for about half an hour. For less than two cups of rice, steam in a dry dish on the rack of a stacked steamer; for more than two cups, use the special sticky rice steamer available from Southeast Asian markets – a woven, hat-like bamboo basket that fits over a pot with a collar shaped somewhat like a spittoon.
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Abbynormal
Member
09-08-2007
| Thursday, October 04, 2007 - 10:54 am
Thanks Serate. But you know I'm not soaking anything for 4 hours, I mean I do have a life facsimile! 
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Twinkie
Member
09-24-2002
| Thursday, October 04, 2007 - 11:05 am
Thanks, you guys! I may actually get up the nerve to try brie! It looks so nasty, though. LOL I have another ?. Does anyone know what those glands on each side of your jaw are called? You know the ones that hurt sometimes like if you take a sip of something sour?
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Ducky
Member
08-27-2000
| Thursday, October 04, 2007 - 3:44 pm
This is what I found for you Twinkie Just under the lobes of your ears (parotid glands) Under each side of your jaw (submandibular glands)
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Twinkie
Member
09-24-2002
| Thursday, October 04, 2007 - 5:03 pm
Thanks Ducky!! Now I can read up on each and see if I can pin down which ones do the little stinging when I sip something sour.
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Sunshyne4u
Member
06-17-2003
| Friday, October 05, 2007 - 3:05 am
be aware that Brie and Camenbere(sp) rind consists of a mold culture. some people who have problems with molds might not like the taste. It is a subtle taste mind you. My favourite thing to do with those cheeses?? roasted Garlic!! I toast some regular bread *can use fancy french* smear it with the cheese and unwrap all the cloves from a roasted garlic bulb. It is the BEST and most yummy breakfast. the Garlic will be slightly sweet when cooked and is also anticancer I usually cheat and Microwave the entire Bulb of Garlic for One min on High. Roasting is something done if you have time LOL
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Sunshyne4u
Member
06-17-2003
| Friday, October 05, 2007 - 3:07 am
probably a contraction of the Salvia glands?? Due to the sourness? the mouth will try to salivate to protect the mouth tissue ((I guess I should go back to actually read what the question was LOL))
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Sunshyne4u
Member
06-17-2003
| Friday, October 05, 2007 - 3:12 am
oh and I make sticky rice for when I do sushi. You can get away with soaking for just an hour OR if you want, Set it up in the morning and cook it at night. I usually will rinse the rice before cooking. I've never bought special rice to soak but "sushi rice" seems sticky even without Soaking. instead of adding only water, I put in a dash of white vinegar and a tsp of white sugar. Makes excellent sushi rice. A great naturally sticky rice is Jasmine. At least the brands I use are.
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Dipo
Member
04-23-2002
| Friday, October 05, 2007 - 9:49 am
Quick question -- I was in a meeting (we were chatting afterwards) and one of the gals asked if it had ever been indicated that Cary Grant was gay. Does anyone know? She had been watching an old movie and didn't think Cary appeared attracted to Audrey Hepburn so was wondereing. I told her I had some friends on the internet that would probably know the answer. TIA!
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Escapee
Member
06-15-2004
| Friday, October 05, 2007 - 10:09 am
Maybe he just didn't like Audrey Hepburn...
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Dipo
Member
04-23-2002
| Friday, October 05, 2007 - 10:17 am
hahaha, Escapee, I thought that to, but told her I would ask.
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