A "weird questions in semi-earnest digression"......

Gee, I thought people stopped doing that when they discovered bacteria. I'd be careful if I was you.

No sense allowed.

mmm... microbes
the other white meat

Mmmmmmmmm - taste like rabbit.....



Anyhoo, a little challenge is what keeps my immune system healthy.

(Which it isn't, I hasten to add.....must eat more microbes....)

"Must eat more rabbit."
~the microbes

I used to give tastes of new foods to the kids at least once a week when they were little. No matter what it was, fruit, veggie, meat, whatever youngest son always said "Mmmm. Tastes like chicken!"

Come to think of it... Never gave them any rabbit to try....

Oh, Waaaabbiiit!

On the soup thingy I would put it at a billion to one on the bacteria to pea ratio. All due to the peas of course.

Peas stink!

Here at Castle Timber, there's generally and ongoing "developmental soup" simmering in the crock-pot. Great for munchies when making a snack is too much hassle. When I was a kid, my mom always had one going, too, and Ushe learned it from her mom. Of course, today';s crock-pots are a lot more convenient than the old way of leaving a pot simmering on the stove. ... ahhhhhh, progress! I don't think the ever-evolving soup ever killed anybody, at least as far as I know. About weekly, it gets swapped out, whatever is there gets given to The Puppies, and a new simmer is started. Anyhow, The Puppies, most of 'em, aren't fond of peas. Its not unusual to see the Puppy Bowl in which the soup was served to them licked clean, other than for a small pile of peas in it.

...give peas a chance...
<oh c'mon, you knew someone was going to say it>

"developmental soup" sounds like the current state of my software

"Developmental soup" sounds like something out of which a brand-new creature will pull itself, heaving and gasping...

note to self:
clean out the fridge

Yes - but why you, and why so soon.



Soz - that is primordial oooze you speak of, I believe - my soup is finely developed.

Or launch a teeny-tiny "steam sail" so that they can explore beyond the realm of the pot-world.

This is an ancient tradition, keeping a pot simmering on the stove. If you cannot keep it constantly on the simmer safely on your stove, in your estimation, you might consider purchasing what Timber refers to, a "crock-pot." The name here arises from the original advertising gimmick--i don't know what name they would go by in Oz. However, i'm sure you can find an electric pot such as this, which is perfect for the purpose.

The French long did this, and called it, variously, pot au feu (pot on the fire) or pot pouri (literally "rotten pot," it refers to their experiental knowledge that food which had "gone off" could safely be eaten if simmered in the pot on the fire). Once raised to 160 degrees flibbergibbet, the bacteria are killed within a few minutes. It should be an entirely safe method, as well as an economic one.

Crock pot - and I won't touch 'em - they're too, too, seventies....

How very silly of you, Our Dear Wabbit . . .

Why am I not surprised that Timber and Set have cracked pots? :wink:

I have few but fervent standards.

Come, bugs, and crack your cell wall!

Yer skatin' on thin ice, DD . . .


Miss Cunning Coney--"A foolish consistency is the hobgoblin of a petty mind."