Pointless posts.

[Flipper]

He's a computer geek on the side. *sigh*

 

[Rechtgläubig]

Hehe

 

[Phoebe]

On the side of what?

 

[Phoebe]

Boy, look at all my posts!

 

[Phoebe]

Just under 500 more to go.

 

[Phoebe]

Ewe can doo eet!

 

[Rechtgläubig]

Whoh slow down Phoebe....... wait for me......

 

[Phoebe]

Hehehehehehehe.
500 blessings per week seems alot better than 200.

 

[Rechtgläubig]

Here is something to put all them posts in so you don't loose them...

nuk nuk nuk

 

[Phoebe]

LOL

I hear spam is making a comeback. (In Iraq)

 

[Rechtgläubig]

LOL

I hear spam is making a comeback. (In Iraq)

MMMMM spam....

 

[Phoebe]

Mmmmmmm.
Clogged arteries.

 

[Phoebe]

I can't believe my dad used to eat that garbage.

 

[Rechtgläubig]

While we are on the subject, anyone know what Jello is made from... yep, that's right... muahaha!

 

[Phoebe]

I'm not going to try to be at 5000 posts by tomorrow night. If I can get there by Friday, that's good enough. (about 50 posts per day)

 

[Rechtgläubig]

wow 50 per day...

 

[Phoebe]

While we are on the subject, anyone know what Jello is made from... yep, that's right... muahaha!

Lessee...
Sugar, gelatin, adipic acid, disodium phosphate, fumaric acid, artificial color, artificial flavor. -That's not the sugar free.

Gelatin, adipic acid, disodium phosphate, maltodextrin, fumaric acid, *aspartame*, acesuflame potassium, salt, artificial coloring.
That's the sugar free version.

 

[Rechtgläubig]

Lessee...
Sugar, gelatin, adipic acid, disodium phosphate, fumaric acid, artificial color, artificial flavor. -That's not the sugar free.

Gelatin, adipic acid, disodium phosphate, maltodextrin, fumaric acid, *aspartame*, acesuflame potassium, salt, artificial coloring.
That's the sugar free version.

What exactly is "gelatin"?

 

[Phoebe]

Good question.

Horsey hoof toe jam?

 

[Rechtgläubig]

Hahaha!

Q. What is gelatin? Where can I find it? Are there any substitutes?


A. You might want to sit down for this. Gelatin is a tasteless, odorless, almost colorless mixture of proteins that dissolves in hot water, but becomes a jelly when cooled, holding the water in a rubbery suspension. It is used in the preparation of many different foods — the basis for Jell-o, for instance, but also to dress up aspics and pâtés, and to give structure to creamy desserts, such as some mousses, cheesecakes, and commercial ice cream. OK, perhaps you didn't need to sit down for that. But where does gelatin come from? It is derived from collagen found in the bones, cartilage, connective tissue, and skin of animals, traditionally cows. Most commercially produced gelatin nowadays is produced from pig skin. If you have ever roasted a chicken or ham, you made your own gelatin. The juices in the bottom of the pan contain gelatin rendered from the collagen, and if you put the roasting pan into the refrigerator, you'll find some of the juice setting into a gel.

http://www.ochef.com/909.htm