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What Do The Dots Under A Person's Username Mean?


Rick-O-Shay

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IrishHeart Veteran

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Oh boy, party in Aussie! Are there going to be gurls in bikinis? Well of course there are. Off we go!

I didn't know that about the titles. I had to grab mine before Jestgar did. Hic!

:lol: :lol: :lol:


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love2travel Mentor

I did go to Google translate...but stopped myself because I thought that would take the sport of guessing out of it. ( I was kidding about the Bosnian, as I am sure it is Croatian, knowing your love for the land and people. )

okay, does it mean:

Food is my passion?

:lol:

You are too fun! And you would make a good hunter. :lol:

No, it does not mean that technically although that is true. :D

mushroom Proficient

I would plonk for the just simple

I LOVE FOOD

IrishHeart Veteran

You are too fun! And you would make a good hunter. :lol:

No, it does not mean that technically although that is true. :D

one last try....Cooking is my love?

love2travel Mentor

one last try....Cooking is my love?

OK, Irish, because you are trying hard and are sporting about it, it means, "chef at heart". I know I am not a trained chef and sometimes deep down wish I was. ;) Just don't tell the others. :D

kareng Grand Master

OK, Irish, because you are trying hard and are sporting about it, it means, "chef at heart". I know I am not a trained chef and sometimes deep down wish I was. ;) Just don't tell the others. :D

Whew! I thought it might be bad words and we would have to flush you! B)

IrishHeart Veteran

OK, Irish, because you are trying hard and are sporting about it, it means, "chef at heart". I know I am not a trained chef and sometimes deep down wish I was. ;) Just don't tell the others. :D

ooh, I was so close! :)

Well, of course you are a " chef at heart" ! I am, too. And being ill and unable to create really hit me hard, but I am making up for it now!! ;)

My best friend is a trained chef and she says I am better at it than some of her colleagues because I cook with my heart and create and try new things. I am crazy enough to try ridiculous recipes I have never made before for dinner guests. I figure....Why not? :)

I have had a few "clunkers" but so what??

I once made a Timpano--are you familiar with that? It required several hours of prep, including dough, a whole chicken, a beef tenderloin, meatballs, etc...piled inside a pastry casing. And I had made several desserts and appetizers as well. I was newly married and meeting some of hubby's friends for the first time. (I know, I'm nuts :lol: )

It was something. It turned out amazing! Our friends still talk about that meal--and it was back in 1998--and they have had plenty other "creations" since then.

I just love the whole process, I guess. I know you do, too! And adapting to gluten-free has been a challenge at times, but most things can be converted and many reduction sauces, etc. remain the same.

Just not interested in tackling gluten-free phyllo dough for baklava...my arms/back could never stand it. I saw a guy do it on youtube--took him 3 hours.... :blink:

Okay, everyone--- sorry...that was really OFF OFF topic. :rolleyes:

Back to our original thread.. :lol:


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love2travel Mentor

Whew! I thought it might be bad words and we would have to flush you! B)

:lol::lol::lol:

You know, I could have fun with this. Many words in Croatian do not have English equivalents. Thanks for the idea! :D

mushroom Proficient

:lol::lol::lol:

You know, I could have fun with this. Many words in Croatian do not have English equivalents. Thanks for the idea! :D

Hub's Welsh nan never swore in English, only Welsh, and those were the only Welsh words she knew :D (she claimed, anyway - who would know if she were swearing?) His mother, on the other hand, would say "D, D, Double D, two BB's and an H"

elye Community Regular

His mother, on the other hand, would say "D, D, Double D, two BB's and an H"

...Hmm..... . . . ...this sounds like my MIL's bra size... . . ..

IrishHeart Veteran

...Hmm..... . . . ...this sounds like my MIL's bra size... . . ..

:lol: :lol: :lol:

mushroom Proficient

...Hmm..... . . . ...this sounds like my MIL's bra size... . . ..

And she has how many??? boobs? :blink: I mean, I know she's weird and all..........

IrishHeart Veteran

And she has how many??? boobs? :blink: I mean, I know she's weird and all..........

whew....thank you for asking as I wondered that myself :lol: ...

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    • trents
      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
    • Mynx
      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
    • Mynx
      The reason that it triggers your dermatitis herpetiformis but not your celiac disease is because you aren't completely intolerant to gluten. The celiac and dermatitis herpetiformis genes are both on the same chronometer. Dermatitis herpetoformus reacts to gluten even if there's a small amount of cross contamination while celiac gene may be able to tolerate a some gluten or cross contamination. It just depends on the sensitivity of the gene. 
    • trents
      @Mynx, you say, "The reason this is believed is because the gluten protein molecule is too big to pass through the distillation process. Unfortunately, the liquid ie vinegar is cross contaminated because the gluten protein had been in the liquid prior to distillation process." I guess I misunderstand what you are trying to say but the statements in those two sentences seem to contradict one another.
    • Mynx
      It isn't a conjecture. I have gotten glitened from having some distilled white vinegar as a test. When I talked to some of my scientists friends, they confirmed that for a mall percentage of people, distilled white vinegar is a problem. The cross contamination isn't from wheat glue in a cask. While yhe gluten protein is too large to pass through the distillation process, after the distillation process, the vinegar is still cross contaminated. Please don't dismiss or disregard the small group of people who are 100^ gluten intolerant by saying things are conjecture. Just because you haven't done thr research or aren't as sensitive to gluten doesn't mean that everyone is like you. 
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