A haaaannnndbag?
in [UK Mac]
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From: Sara on 23 Apr 2010 10:03 In article <83dg2aF30pU1(a)mid.individual.net>, Chris Ridd <chrisridd(a)mac.com> wrote: > On 2010-04-23 12:29:15 +0100, chris said: > > > On Fri, 23 Apr 2010 11:42:13 +0100, Sak Wathanasin <sw(a)nan.co.uk> wrote: > > > >> On 22 Apr, 21:13, chris <ithink...(a)gmail.com> wrote: > >> > >>> Like veggies being able to eat bacon crisps but not cheese and onion. > >>> Because the former doesn't have real bacon in them, but the latter do > >>> have real cheese which isn't veggie friendly. > >> > >> Why not? Or did you mean "vegans"? > > > > Because the cheese used in cheese and onion crisps has been made with > > animal rennet. This, apparently, is a no-no for veggies. > > The veggies I know don't have a problem with eating cheese made with > animal rennet. I'm sure some do, but it seems to be strictly accurate > you'd have to say those crisps aren't *vegan* friendly. I don't do it. -- Sara Hurrah - the weather has cheered up
From: chris on 23 Apr 2010 10:11 On Fri, 23 Apr 2010 12:53:46 +0100, Chris Ridd <chrisridd(a)mac.com> wrote: > On 2010-04-23 12:29:15 +0100, chris said: > >> On Fri, 23 Apr 2010 11:42:13 +0100, Sak Wathanasin <sw(a)nan.co.uk> wrote: >> >>> On 22 Apr, 21:13, chris <ithink...(a)gmail.com> wrote: >>> >>>> Like veggies being able to eat bacon crisps but not cheese and onion. >>>> Because the former doesn't have real bacon in them, but the latter do >>>> have real cheese which isn't veggie friendly. >>> Why not? Or did you mean "vegans"? >> Because the cheese used in cheese and onion crisps has been made with >> animal rennet. This, apparently, is a no-no for veggies. > > The veggies I know don't have a problem with eating cheese made with > animal rennet. I'm sure some do, but it seems to be strictly accurate > you'd have to say those crisps aren't *vegan* friendly. Some veggies I know do worry about this, but then I know some 'veggies' who eat fish and others that sometimes eat chicken... Clearly, vegetarianism is a spectrum of 'conditions' ;)
From: James Dore on 23 Apr 2010 10:23 On Fri, 23 Apr 2010 15:02:15 +0100, Peter Ceresole <peter(a)cara.demon.co.uk> wrote: > zoara <me18(a)privacy.net> wrote: > >> I read that as "Salmonella app" and wondered why Apple would allow such >> a thing on the iPhone... > > Why not? It doesn't try to use Flash. No, but the effect is the same. -- James Dore New College IT Officer james.dore(a)new / it-support(a)new
From: Ben Shimmin on 23 Apr 2010 10:25 Pd <peterd.news(a)gmail.invalid>: [...] > As Jimmy Carr said, they laughed when I said I wanted to be a comedian. > Well, they're not laughing now. I think Bob Monkhouse said that too, perhaps even first. <URL:http://en.wikipedia.org/wiki/Bob_Monkhouse#Quotes> b. -- <bas(a)bas.me.uk> <URL:http://bas.me.uk/> `Zombies are defined by behavior and can be "explained" by many handy shortcuts: the supernatural, radiation, a virus, space visitors, secret weapons, a Harvard education and so on.' -- Roger Ebert
From: Chris Ridd on 22 Apr 2010 01:43
On 2010-04-22 00:06:58 +0100, Jaimie Vandenbergh said: > On Wed, 21 Apr 2010 22:19:58 +0100, Chris Ridd <chrisridd(a)mac.com> > wrote: > >> On 2010-04-21 20:29:33 +0100, Pd said: >> >>> Jim <jim(a)magrathea.plus.com> wrote: >>> >>>> On 2010-04-21, Bella Jones <me9(a)privacy.net> wrote: >>>>> Bruce Horrocks <07.013(a)scorecrow.com> wrote: >>>>> >>>>>> There're a lot of handbags flying at the moment. Can we all take a slow >>>>>> count to ten, please? >>>>> >>>>> Perhaps we should all decamp to the crisps newsgroup. >>>> >>>> What? And get involved in the straight cut vs. crinkle cut wars? >>> >>> My son is a great fan of the baked crisps. Not so greasy, says he. >> >> I think they're still chock full of fat. Worse than normal ones, AIUI. > > You might be looking at different ones. Walkers' baked reconstituted > potato snacks are half the lard content of normal, but taste vile - > all cardboardy and burnt. Which is odd, because they're just flattened > Hula Hoops, which are nice. I had "kettle chips" in mind, and I think there was something about them on their nutritional content on the BBC recently. -- Chris |