ANIMAL FERCTS
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47 comments displayed.
#3
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redtooth (04/29/2015) [-] What are cattle grids for? From the pic it looks like a great way for the animal to get it's leg broken.
#7 to #3
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galaxyguy (04/29/2015) [-] Hooved animals like sheep, cattle, deer, etc. cannot move across cattle grids due to their hooves slipping through the grill, but people, with our longer feet, and cars can move across them easily.
Therefor a cattle grid is a simple and easy way to keep your animals penned in without keeping you penned out. Except, of course, I believe I read somewhere on FunnyJunk that sheep have found out how to roll over them.
Therefor a cattle grid is a simple and easy way to keep your animals penned in without keeping you penned out. Except, of course, I believe I read somewhere on FunnyJunk that sheep have found out how to roll over them.
#6
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twentyseconds (04/29/2015) [-] yeah when they run backwards flamingos have legs like humans...
only if human legs look like this.
only if human legs look like this.
#28 to #27
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twentyseconds (04/29/2015) [-] ostrich, flamingo, you know.
Same legs same thing. That's what I always say.
Same legs same thing. That's what I always say.
#10
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burgonyasalata (04/29/2015) [-] so in theory a rabbit can spend its entire life eating one carrot
#11 to #10
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enragedonion (04/29/2015) [-] Yeah, until it has run out of nutrients, in that case they will seek fresh food.
Rabbits eating and re-digesting poopoos allow them to extract as much nutrients and carbohydrates as possible.
source; Wants to own a bun bun one day, doing research, its bun bun or a tarantula, still undecided
Rabbits eating and re-digesting poopoos allow them to extract as much nutrients and carbohydrates as possible.
source; Wants to own a bun bun one day, doing research, its bun bun or a tarantula, still undecided
#15 to #14
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carbohydrates (04/29/2015) [-] Always interesting to hear about me and poo.
I have a distinct lack of bunneh pictures.
I have a distinct lack of bunneh pictures.
#16 to #15
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enragedonion (04/29/2015) [-] Do you also get summoned a lot by /f/itizens and bread enthusiasts?
Pic is how ppl picture you
Pic is how ppl picture you
#17 to #16
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carbohydrates (04/29/2015) [-] Summoned by the ones that aren't lazy. Most people just shorten it to Carbs.
And yes, I luvs muh bread products.
And yes, I luvs muh bread products.
#18 to #17
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enragedonion (04/29/2015) [-] Carbohydrates, true kind of human civilization! (Look at all those staple foods and tell that to the "no carb" plebs)
#21 to #19
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enragedonion (04/29/2015) [-] I love kawaii breads but can't bear to eat them carbohydrates problems
#22 to #21
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carbohydrates (04/29/2015) [-] But if we do not eat them, they go stale.
And then stale bread is thrown out.
And that makes the bread sad.
#CarbohydratesProblems
And then stale bread is thrown out.
And that makes the bread sad.
#CarbohydratesProblems
#23 to #22
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enragedonion (04/29/2015) [-] I know right? When that happens, I leave mother nature take back what's hers and strengthen the carbohydrates cycle all over again. Gotta help the birdies survive the winters and get laid.
#24 to #23
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carbohydrates (04/29/2015) [-] But there are some things I don't let live through the day, let alone live long enough to go stale.
The Birbs can get stale bread. Just sad to waste the bread, and the money.
Especially those cheese nice rolls from Safeway's bakery, that **** is stale in like three days.
The Birbs can get stale bread. Just sad to waste the bread, and the money.
Especially those cheese nice rolls from Safeway's bakery, that **** is stale in like three days.
#26 to #24
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enragedonion (04/29/2015) [-] I am French so we have plenty of baguettes going stale. I put them in the furnace on low temperature for around 20 minutes, the dried, moisture-less hard bread can be then scrapped against each other to make crumbs, those bread crumbs (or as we call them by the lovely name of chapelure) are high quality crumbs for frying and adds the taste of glorious bread to meat.
Also, I don't know what safeway bakery is, we just stick to our local bakers.
Pic is the famous Austrian Schnitzel, it is fried with a coating of crumbs.
tl;dr : newsflash; stale breads can be used!
Also, I don't know what safeway bakery is, we just stick to our local bakers.
Pic is the famous Austrian Schnitzel, it is fried with a coating of crumbs.
tl;dr : newsflash; stale breads can be used!
#29 to #26
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carbohydrates (04/29/2015) [-] I'm a 'Murican, so we don't really have bakeries all over, and the few that are around are usually absurdly expensive.
Most 'Murican people get their bread out of the supermarkets, Safeway is a market chain.
I like their bread more than other places, since they actually make it on-sight, not make it and ship it frozen to the store.
Most 'Murican people get their bread out of the supermarkets, Safeway is a market chain.
I like their bread more than other places, since they actually make it on-sight, not make it and ship it frozen to the store.
#37 to #29
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enragedonion (04/29/2015) [-] Really? Bread in front of you? Cool!
In Surrenderland, it all depends, I've seen bakeries that makes bread but buys their pastries from another producer, or the reverse, because of high demand and understaffing. However, bakers are quite respected here despite their below average wages, and you know why.
pâtisseries are pastry shops, sometimes one with the boulangeries, sometimes different shops altogether, finding the right one is like trying to find the right shoe, it's a pain, but when you do, stick to it and support it with all your heart!
Since I'm also chiny, I'll tell ya that all the bakeries in China are either French people opened or imitating Japanese bread, which imitates European bread. All the bread is a lot softer, hard breads like baguettes are not really popular in Asia, they are surprised when they chew real baguette. We also add red bean paste in everything, bread is no exception.
What Asia lacks in bread, it makes up with infinite varieties in noodles and over 9000 types of rice and ways to eat rice.
But how come the Italians have the perk of bread, noodle and rice? risotto tastes nice , I call on hax and summon soundofwinter to answer that useless question!
In other words, it's fascinating how we manage the carbohydrates resources all over the world.
In Surrenderland, it all depends, I've seen bakeries that makes bread but buys their pastries from another producer, or the reverse, because of high demand and understaffing. However, bakers are quite respected here despite their below average wages, and you know why.
pâtisseries are pastry shops, sometimes one with the boulangeries, sometimes different shops altogether, finding the right one is like trying to find the right shoe, it's a pain, but when you do, stick to it and support it with all your heart!
Since I'm also chiny, I'll tell ya that all the bakeries in China are either French people opened or imitating Japanese bread, which imitates European bread. All the bread is a lot softer, hard breads like baguettes are not really popular in Asia, they are surprised when they chew real baguette. We also add red bean paste in everything, bread is no exception.
What Asia lacks in bread, it makes up with infinite varieties in noodles and over 9000 types of rice and ways to eat rice.
But how come the Italians have the perk of bread, noodle and rice? risotto tastes nice , I call on hax and summon soundofwinter to answer that useless question!
In other words, it's fascinating how we manage the carbohydrates resources all over the world.
#38 to #37
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carbohydrates (04/29/2015) [-] > Surrenderland. Lel.
I'm not the biggest fan of Pasta, but I love the **** outta Yakisoba and stuff. Yes, I mean actual yakisoba, made by some little old asian man, not that pre-packaged crap from the store.
I also loves me potatoes, my Irish blood speaking up for that.
As for the Italian Hax, no idea. They didn't really explore that much of the world, did they?
Perhaps they herd word of mouth about interesting foodstuffs, and decided to "borrow" it from various countries.
I'm not the biggest fan of Pasta, but I love the **** outta Yakisoba and stuff. Yes, I mean actual yakisoba, made by some little old asian man, not that pre-packaged crap from the store.
I also loves me potatoes, my Irish blood speaking up for that.
As for the Italian Hax, no idea. They didn't really explore that much of the world, did they?
Perhaps they herd word of mouth about interesting foodstuffs, and decided to "borrow" it from various countries.
#39 to #38
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enragedonion (04/29/2015) [-] Yakisoba tastes different thanks for its use of buckwheat instead of usual white wheat flour. Here is a Chinese recipe from Xi'an, the bianbian noodle, or bian bian mian, the noodles are so large that 2 or 3 can fill a bowl, the sauce is delish too. Totally worth a try if you travel there. The Chinese character for "bian" is hailed as one of the most complicated in all the language and no one, aside from restaurant owners, will even use it.
Currently trying different potato recipes, but dad prefers rice to mashed potato, can't blame him, he's too old for new **** .
You have recipes to propose? I am trying to legitimately culturally enrich my plate. And because going to Chinatown is a pain. Potatoes available in all supermarkets.
Currently trying different potato recipes, but dad prefers rice to mashed potato, can't blame him, he's too old for new **** .
You have recipes to propose? I am trying to legitimately culturally enrich my plate. And because going to Chinatown is a pain. Potatoes available in all supermarkets.
#41 to #39
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carbohydrates (04/30/2015) [-] Potatoes can go with neigh on everything, but that's coming from an Irishmen's
perspective.
Potatoes are a pretty heavy starch food, so it's usually paired with something else that's heavy as well, like a good steak, or a lot of turkey.
I usually go with mashed potatoes and some gray gravy (from chicken and/or turkey). And pair that with whatever I'm eating.
You can also do baked potatoes with all sorts of stuff on/in them as well.
I've seen baked potatoes with lobster, onions, mushrooms, and cheese in it.
Although, stuffed baked potatoes are more of an entree, than an appetizer.
A baked potato side dish is usually just topped with sour cream, shallots, and a bit of minced herbs.
perspective.
Potatoes are a pretty heavy starch food, so it's usually paired with something else that's heavy as well, like a good steak, or a lot of turkey.
I usually go with mashed potatoes and some gray gravy (from chicken and/or turkey). And pair that with whatever I'm eating.
You can also do baked potatoes with all sorts of stuff on/in them as well.
I've seen baked potatoes with lobster, onions, mushrooms, and cheese in it.
Although, stuffed baked potatoes are more of an entree, than an appetizer.
A baked potato side dish is usually just topped with sour cream, shallots, and a bit of minced herbs.
#45 to #41
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enragedonion (04/30/2015) [-] Thread reached limit,
I did found out that the potatoes I buy in the market are good for mashed purée, but you know, in faguetteland supermarkets only care about the provenance of their food, if its biologically grown or not, forgetting that the main point of food is to be eaten thus how it can be cooked. It enrages me to hear some French girls say that "I don't like tofu, I fried it in oil and it was bad. Therefore tofu is bad" alas the Frenchies are forgetting how to cook and microwave prepackaged **** . Not that modern life and tight schedule didn't contribute, but come on, cooking from fresh food can simple and potatoes are a good illustration.
As expected, your potato game strong and your love of carbohydrates shows, I will read this guide to sooth my insomnia. "Gunland" lol, our /k/ommandos are also wonder /k/oocs it seems.
What was this post about already? Oh yes, animal facts.
I did found out that the potatoes I buy in the market are good for mashed purée, but you know, in faguetteland supermarkets only care about the provenance of their food, if its biologically grown or not, forgetting that the main point of food is to be eaten thus how it can be cooked. It enrages me to hear some French girls say that "I don't like tofu, I fried it in oil and it was bad. Therefore tofu is bad" alas the Frenchies are forgetting how to cook and microwave prepackaged **** . Not that modern life and tight schedule didn't contribute, but come on, cooking from fresh food can simple and potatoes are a good illustration.
As expected, your potato game strong and your love of carbohydrates shows, I will read this guide to sooth my insomnia. "Gunland" lol, our /k/ommandos are also wonder /k/oocs it seems.
What was this post about already? Oh yes, animal facts.
#47 to #45
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carbohydrates (04/30/2015) [-] Dumb people wasting food, it makes me, and muh carbs, sad.
Throwing tofu in oil, and being unhappy with it... **** sakes.
That'd be like boiling a filet mignon and wondering why it tasted like ass.
It ain't the food's fault, that's user error. An I-D-10-T problem.
If you want to try something, go out and have a restaurant make it for you first... Or look up, and then follow, a traditional recipe for it.
The first time I tried to make Yakisoba at home, it tasted like some **** out of panda express...
Did I label it as bad? No. I've had great yakisoba before, so clearly I was the one that messed up.
Best of luck with the insomnia, I don't really suffer from it, just kinda swap my sleep schedule by 12 hours,
And have fun in faguetteland, lol.
Throwing tofu in oil, and being unhappy with it... **** sakes.
That'd be like boiling a filet mignon and wondering why it tasted like ass.
It ain't the food's fault, that's user error. An I-D-10-T problem.
If you want to try something, go out and have a restaurant make it for you first... Or look up, and then follow, a traditional recipe for it.
The first time I tried to make Yakisoba at home, it tasted like some **** out of panda express...
Did I label it as bad? No. I've had great yakisoba before, so clearly I was the one that messed up.
Best of luck with the insomnia, I don't really suffer from it, just kinda swap my sleep schedule by 12 hours,
And have fun in faguetteland, lol.
#42 to #41
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enragedonion (04/30/2015) [-] Went to London and had a baked potato with sour sauce, never thought that potatoes could bring my tongue to a state of gustative orgasm, surprisingly pleasant I have to say.
10/10 would eat again, I would post pic of attractive baked potato but I fear Admin's mighty banhammer, so here are the blond Irish's brown Latina sisters from Peru, they look strange but a real potato lover knows the beauty beneath their skin.
Only thing is that I cannot find potatoes big enough to make a suitable baked one, and the town market is 3 km away, more carbohydrates problems.
10/10 would eat again, I would post pic of attractive baked potato but I fear Admin's mighty banhammer, so here are the blond Irish's brown Latina sisters from Peru, they look strange but a real potato lover knows the beauty beneath their skin.
Only thing is that I cannot find potatoes big enough to make a suitable baked one, and the town market is 3 km away, more carbohydrates problems.
#43 to #42
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carbohydrates (04/30/2015) [-] One advantage of living in GunLand, we got potato game on lock.
The thing about potatoes most people gloss over, is the different types, and in turn the optimal uses for said types.
Trying to make a baked potato with a waxey potato type is not going to turn out a very good end product.
The same as trying to make a soup with a starchy potato isn't too good either, they'll turn pretty mushy.
www.thekitchn.com/potato-varieties-64061
^ Covers sixteen different potato types, and uses for them.
I'd say Russet are the best starchy potato, you can get them som'a'bitches as big as your fist.
Best for making baked potatoes with, or making a crap-ton of mashed potatoes.
The thing about potatoes most people gloss over, is the different types, and in turn the optimal uses for said types.
Trying to make a baked potato with a waxey potato type is not going to turn out a very good end product.
The same as trying to make a soup with a starchy potato isn't too good either, they'll turn pretty mushy.
www.thekitchn.com/potato-varieties-64061
^ Covers sixteen different potato types, and uses for them.
I'd say Russet are the best starchy potato, you can get them som'a'bitches as big as your fist.
Best for making baked potatoes with, or making a crap-ton of mashed potatoes.
#40 to #39
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enragedonion (04/29/2015) [-] Here it is. I am not making this up.
I actually wrote it on my textbook to decorate it, but then I noticed that I just wrote the name of a noodle and felt dumb, but then, I realized that it looked cool and stopped giving a **** .
I actually wrote it on my textbook to decorate it, but then I noticed that I just wrote the name of a noodle and felt dumb, but then, I realized that it looked cool and stopped giving a **** .
#36
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oubliette (04/29/2015) [-] Whos the bear in the yellow scarf?
(Slight gore, **** ?: weknowmemes.com/wp-content/uploads/2011/11/you-want-a-coke-motherfucker-polar-bears.jpg )
(Slight gore, **** ?: weknowmemes.com/wp-content/uploads/2011/11/you-want-a-coke-motherfucker-polar-bears.jpg )
#31
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vampirebram (04/29/2015) [-] **vampirebram used "*roll cah question*"**
**vampirebram rolls Only two things in life are certain: death and _.**
**vampirebram rolls Only two things in life are certain: death and _.**
#20
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ygdosst (04/29/2015) [-] How does that work?
Do they store semen for mating season like they store fat for the winter?
Do they store semen for mating season like they store fat for the winter?
#12
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mulciber ONLINE (04/29/2015) [-] Fun Fact:
Rabbits produce two types of droppings. One pellet is actual fecal matter. The second is called a cecotrope, and comes from a sub-stomach like organ between their intestines. It enriches matter before excretion, where they then consume it. It's like a DYI Daisy-chained version of a cow's stomach.
Rabbits produce two types of droppings. One pellet is actual fecal matter. The second is called a cecotrope, and comes from a sub-stomach like organ between their intestines. It enriches matter before excretion, where they then consume it. It's like a DYI Daisy-chained version of a cow's stomach.
