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| Author |
Message |
| 25 new of 92 responses total. |
goose
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response 46 of 92:
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Jun 27 18:58 UTC 2003 |
Foolish, hardly. Boorish, I'll accept that. However a question remains:
In what way are you uniquely qualified in topics of ritual slaughter?
To be honest though, I don't really care. I should ignore you, you annoy me.
If the reverse is true, so be it.
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mynxcat
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response 47 of 92:
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Jun 27 19:38 UTC 2003 |
Yay! Flame war!!
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tod
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response 48 of 92:
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Jun 27 21:05 UTC 2003 |
This response has been erased.
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klg
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response 49 of 92:
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Jun 28 00:59 UTC 2003 |
Now, having had the opportunity to consult our home library, we find
that: "the shochet recites the blessing 'who has hallowed us by thy
commandments and commanded us regarding ritual slaughter.'"
A Guide to Jewish Religious Practice, Rabbi Isaac Klein, JTSA, NY 1979.
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pvn
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response 50 of 92:
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Jun 28 08:54 UTC 2003 |
Uh, I wanna get me some ribs and BBQ them. I don't give a hoot or
hollar if some rabbit got paid to say a few words one way or another.
I'm going to "Moo and Oink" where you can get a whole pail of fresh
chitlins for real cheap. (frie them suckers in sesame oil for snack)
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oval
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response 51 of 92:
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Jun 28 18:03 UTC 2003 |
antisemite! ;)
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jaklumen
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response 52 of 92:
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Jun 29 08:27 UTC 2003 |
*shrug* me likes pork. I'd have a hard time keeping kosher law
because well, although I could maybe give up pork, man, I could never
give up shellfish. Shrimp? Scallop? Crab? Lobster? *sigh* No way!
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tpryan
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response 53 of 92:
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Jul 2 16:00 UTC 2003 |
rats live on no evil star
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other
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response 54 of 92:
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Jul 2 17:42 UTC 2003 |
A man, a plan, a canal. Panama!
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tod
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response 55 of 92:
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Jul 2 18:05 UTC 2003 |
This response has been erased.
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janc
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response 56 of 92:
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Jul 3 22:33 UTC 2003 |
Rob ran, nasal lad, Dallas - Ann Arbor.
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slestak
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response 57 of 92:
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Jul 9 08:07 UTC 2003 |
Most processed foods are equipped with "supplements". These beautiful food
additives were created to appeal to our taste for something sweet and
exciting!! Real foods have become unappealing to most folks these days. Many
additives were designed with the failing farmer in mind. Corn syrup is a good
example. Vitamins are "byproducts" sometimes harvested from processing raw
foods. Vitamins are additives too! What will we be eating in ten years? "Fast
Food Nation: The Dark Side of the All American Meal" Eric Schlosser....Good
reading before any meal...I think Grex is great food.
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void
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response 58 of 92:
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Jul 9 20:54 UTC 2003 |
Tulsa night life? Filth, gin, a slut!
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fitz
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response 59 of 92:
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Jul 9 21:36 UTC 2003 |
If you haven't checked your Dannon products lately, the company lowered the
calories/container by shrinking the size from 8 oz. to 6 oz. net weight. The
gelatin was an ingredient in the Blended and Fit 'n' Creamy lines already.
Dannon still makes two lines that contain no gelatine.
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keesan
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response 60 of 92:
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Jul 10 09:38 UTC 2003 |
There is a dairy in Dearborn that makes yogurt from milk and bacterial
cultures and no pectin or cornstarch or gelatin. It dissolves in soup much
better without these pudding-additives. Also tastes much better than the
supermarket brands. We got some from Alladin's Market on Packard.
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tod
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response 61 of 92:
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Jul 10 15:53 UTC 2003 |
This response has been erased.
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keesan
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response 62 of 92:
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Jul 10 16:05 UTC 2003 |
Yogurt has live bacteria and less fat and is non-refined.
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mynxcat
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response 63 of 92:
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Jul 10 16:41 UTC 2003 |
Have you never made yoghurt at home? It's fairly simple if you have
about a spoonful of yoghurt to start with. We do it all the time in
India
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tod
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response 64 of 92:
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Jul 10 17:09 UTC 2003 |
This response has been erased.
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keesan
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response 65 of 92:
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Jul 11 12:25 UTC 2003 |
Yogurt is easier to make in warm weather. Otherwise you need to rig up some
sort of heater.
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orinoco
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response 66 of 92:
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Jul 11 14:12 UTC 2003 |
I've heard that if you have a gas oven, you can leave yoghurt in it to keep
it warm. Apparently, the head of the pilot light is enough to bring the
temperature up into the 80s where the bacteria like it.
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gull
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response 67 of 92:
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Jul 11 14:26 UTC 2003 |
Do gas ovens still have pilot lights? I assumed they'd all have
electronic ignition by now.
A single low-wattage light bulb inside some kind of box ought to bring
the temperature up to 80. A breadbox would work well, if anyone still
has breadboxes.
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orinoco
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response 68 of 92:
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Jul 11 15:25 UTC 2003 |
The gas stove in my apartment in Pittsburgh had pilot lights under all the
burners; I assume it had one for the oven too. Of course, that wasn't so much
a recent model.
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jules
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response 69 of 92:
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Jul 11 15:27 UTC 2003 |
my bf is from pittsburgh.
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keesan
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response 70 of 92:
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Jul 11 15:38 UTC 2003 |
Styrofoam cooler would hold in more heat in cold weather.
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