Holy crapola, is dry cleaning really that expensive?
Yes, ridiculously. But you can always try Dryel. I'd link you to the product website, but it's obnoxious with the sound.
Anybody can be a prop class clown.
Xander ,'Touched'
Natter 45: Smooth as Billy Dee Williams.
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
Cashmere - Jul 11, 2006 10:46:42 am PDT #6314 of 10002
Now tagless for your comfort.
bon bon - Jul 11, 2006 10:50:09 am PDT #6315 of 10002
It's five thousand for kissing, ten thousand for snuggling... End of list.
Last night for dessert we had blueberries from the farmer's market with some sweetened sour cream. I am beginning to think, given cheese and the like, I should ONLY eat curdled milk.
tommyrot - Jul 11, 2006 10:51:42 am PDT #6316 of 10002
Sir, it's not an offence to let your cat eat your bacon. Okay? And we don't arrest cats, I'm very sorry.
What happens to cheese curds to turn them into regular cheese?
(I grew up on a dairy farm - I should know this stuff. No one tell my dad, OK?)
ChiKat - Jul 11, 2006 10:51:51 am PDT #6317 of 10002
That man was going to shank me. Over an omelette. Two eggs and a slice of government cheese. Is that what my life is worth?
Through my Googling, I found something else that said a print of butter was typically a 1/2 pound mold. I can't seem to re-find it, so take it with a grain of sale.
Vortex - Jul 11, 2006 10:53:07 am PDT #6318 of 10002
"Cry havoc and let slip the boobs of war!" -- Miracleman
Through my Googling, I found something else that said a print of butter was typically a 1/2 pound mold. I can't seem to re-find it, so take it with a grain of sale.
first, a print of butter, now a grain of sale? What kind of wacky old fashioned stuff are we talking about! ;)
Frankenbuddha - Jul 11, 2006 10:54:21 am PDT #6319 of 10002
"We are the Goon Squad and we're coming to town...Beep! Beep!" - David Bowie, "Fashion"
It just got really dark, and I'm hearing rumblings. Looks like the sky is about to open up big time. Yikes.
ChiKat - Jul 11, 2006 10:54:31 am PDT #6320 of 10002
That man was going to shank me. Over an omelette. Two eggs and a slice of government cheese. Is that what my life is worth?
Well, I could go back and fix my typo and make Vortex look crazy, but I like being the crazy one. It's comfortable and fits like an old, fuzzy robe.
Jars - Jul 11, 2006 10:55:10 am PDT #6321 of 10002
What happens to cheese curds to turn them into regular cheese?
Salt it, squish it, and leave it hanging around, I seem to remember.
-t - Jul 11, 2006 10:56:58 am PDT #6322 of 10002
I am a woman of various inclinations and only some of the time are they to burn everything down in frustration
What happens to cheese curds to turn them into regular cheese?
I only got as far as making farmer's/cottage cheese in my cheesemaking before deciding that that was too much work for not great results, so I don't know from experience, but I think it's a lot of liquid removal over time - in presses or under weight or somesuch. And adding rennet, though I don't know why.
Jessica - Jul 11, 2006 10:57:24 am PDT #6323 of 10002
And then Ortus came and said "It's Ortin' time" and they all Orted off into the sunset
What happens to cheese curds to turn them into regular cheese?
Flavors are added (salt, etc), and the cheese is pressed, molded, and aged. (Beyond that, it depends entirely on the kind of cheese.)