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05/15/2011 11:18 #54289
Matthew's Toe Continued05/15/2011 11:14 #54288
Bachelorette PartyCategory: parties
Last night was the bachelorette party for (e:matthew)'s cousin (e:Indo). It was interesting to see it from the inside. One of the highlights was playing pin the junk on the hunk but my favorite part was the spinich dip. One of the girls made the best spinich dip I ever had.
The party started here and then headed down to brick bar. Strangely, enough my brother (e:Mike) was at a bachelorette party for (e:mk) and we saw them out on Allen.
The party started here and then headed down to brick bar. Strangely, enough my brother (e:Mike) was at a bachelorette party for (e:mk) and we saw them out on Allen.
metalpeter - 05/15/11 16:13
Hope there where some strippers ..... By the way I have heard women unlike men are allowed to touch them and even if they aren't have been known to grab them hope it was a great time....
Hope there where some strippers ..... By the way I have heard women unlike men are allowed to touch them and even if they aren't have been known to grab them hope it was a great time....
05/14/2011 17:29 #54285
Blue Cheese and CommentsCategory: food
I was reading about blue cheese on a website when I found this gem:
I also found what I think to be the sickest food ever.
All the penicillin from Blue Cheese and other shits you french FAGGOTS eat wont cure your AIDS, retard.
I also found what I think to be the sickest food ever.
Casu marzu (also called casu modde, casu cundhÃdu, or in Italian formaggio marcio) is a cheese found in Sardinia, Italy, notable for being riddled with live insect larvae. Casu marzu means "rotten cheese" in Sardinian and is known colloquially as maggot cheese.
Derived from Pecorino Sardo, casu marzu goes beyond typical fermentation to a stage most would consider decomposition, brought about by the digestive action of the larvae of the cheese fly Piophila casei. These larvae are deliberately introduced to the cheese, promoting an advanced level of fermentation and breaking down of the cheese's fats. The texture of the cheese becomes very soft, with some liquid (called lagrima, from the Sardinian for "tears") seeping out. The larvae themselves appear as translucent white worms, about 8 mm (1/3 inch) long. When disturbed, the larvae can jump for distances up to 15 cm (6 inches), prompting recommendations of eye protection for those eating the cheese. Some people clear the larvae from the cheese before consuming; others do not.
paul - 05/18/11 21:10
Just when I though maggots in cheese was bad I found this cheese which contains cheese mites :::link:::
Personally I would rather eat the maggots.
Just when I though maggots in cheese was bad I found this cheese which contains cheese mites :::link:::
Personally I would rather eat the maggots.
james - 05/18/11 01:52
I read a book about food bans in various countries. Casu Marzu is illegal and has a robust black market. Crazy.
I read a book about food bans in various countries. Casu Marzu is illegal and has a robust black market. Crazy.
flacidness - 05/14/11 21:31
Oh wow.... I love the crumbles
Oh wow.... I love the crumbles
tinypliny - 05/14/11 20:31
Turns out that casu marzu does cure AIDS.
You have been eating the wrong cheese!
Turns out that casu marzu does cure AIDS.
You have been eating the wrong cheese!
libertad - 05/14/11 19:22
I love bleu cheese, I am so pissed that it doesn't cure AIDS all this time I have been eating it and for what?
I never ever want to eat casu marzu.
I love bleu cheese, I am so pissed that it doesn't cure AIDS all this time I have been eating it and for what?
I never ever want to eat casu marzu.
tinypliny - 05/14/11 17:32
hahah, its fascinating. From wikipedia:
Even in cultures with long cheese traditions, it is not unusual to find people who perceive cheese - especially pungent-smelling or mold-bearing varieties such as Limburger or Roquefort - as unpalatable. Food-science writer Harold McGee proposes that cheese is such an acquired taste because it is produced through a process of controlled spoilage and many of the odor and flavor molecules in an aged cheese are the same found in rotten foods. He notes, "An aversion to the odor of decay has the obvious biological value of steering us away from possible food poisoning, so it is no wonder that an animal food that gives off whiffs of shoes and soil and the stable takes some getting used to."[46]
Collecting[47] cheese labels is called "tyrosemiophilia".[48] :::link:::
hahah, its fascinating. From wikipedia:
Even in cultures with long cheese traditions, it is not unusual to find people who perceive cheese - especially pungent-smelling or mold-bearing varieties such as Limburger or Roquefort - as unpalatable. Food-science writer Harold McGee proposes that cheese is such an acquired taste because it is produced through a process of controlled spoilage and many of the odor and flavor molecules in an aged cheese are the same found in rotten foods. He notes, "An aversion to the odor of decay has the obvious biological value of steering us away from possible food poisoning, so it is no wonder that an animal food that gives off whiffs of shoes and soil and the stable takes some getting used to."[46]
Collecting[47] cheese labels is called "tyrosemiophilia".[48] :::link:::
05/14/2011 13:40 #54282
Pre and mid surgeryA very heavy ice cream maker fell on (e:matthews) toe last week. Today we needed to release the pressure and set up a home surgical theater. It was super fun, Victorian style.
Sterile table drapped in cotton, alcohol, peroxide, washclothes, razor blade, daylight lamp, paper clip, lighter, neosporin, gause, and gloves.
We first tried to heat up they paperclip and burn a hole through the nail to release the blood via nail without breaking the skin. Once we sizzled through the nail we realized the blood under the nail had coagulated and very little blood was released.
After that we resorted to plan B which was a small nick of the blood blister near the base - followed by careful draining of the oldish brown blood trapped inside into gause.
It was successful. Luckily so because plan C was the rusty saw, a torniquete, some whiskey and a stick to bite down on... and I was out of whiskey.
Sterile table drapped in cotton, alcohol, peroxide, washclothes, razor blade, daylight lamp, paper clip, lighter, neosporin, gause, and gloves.
We first tried to heat up they paperclip and burn a hole through the nail to release the blood via nail without breaking the skin. Once we sizzled through the nail we realized the blood under the nail had coagulated and very little blood was released.
After that we resorted to plan B which was a small nick of the blood blister near the base - followed by careful draining of the oldish brown blood trapped inside into gause.
It was successful. Luckily so because plan C was the rusty saw, a torniquete, some whiskey and a stick to bite down on... and I was out of whiskey.
tinypliny - 05/14/11 20:31
Update?
Update?
tinypliny - 05/14/11 17:29
heh - talk about non-compliance issues... ;-)
PS: That's good. Keep a watch on it. If serum accumulates, the bandage should wick it off. Renew the neosporin and apply a light-compress bandage every 4-5 hours. Keep it dry and clean.
heh - talk about non-compliance issues... ;-)
PS: That's good. Keep a watch on it. If serum accumulates, the bandage should wick it off. Renew the neosporin and apply a light-compress bandage every 4-5 hours. Keep it dry and clean.
matthew - 05/14/11 15:59
It looks good. I wrapped it up. I thought the movie would be okay because I kept it up the whole time.
It looks good. I wrapped it up. I thought the movie would be okay because I kept it up the whole time.
tinypliny - 05/14/11 15:52
!!!! What?! I won't be responsible if plan C becomes necessary! Did he at least cover and bandage it??
!!!! What?! I won't be responsible if plan C becomes necessary! Did he at least cover and bandage it??
paul - 05/14/11 15:34
He went to the movies to see Thor as soon as the doctor left.
He went to the movies to see Thor as soon as the doctor left.
tinypliny - 05/14/11 15:22
How does it look now?
How does it look now?
What does it look like now?
That is actually true. Peroxide does interfere with healing. Too much alcohol interferes with healing too. You shouldn't be applying either directly to the wound. Clean the rest of the toe with alcohol.
If you keep the toe dry and clean and don't walk around barefoot or even outside without a bandage, you shouldn't need much cleaning anyway. For cleaning the wound, you could simply wipe away the old ointment gently with a gauze piece and reapply. Taking the old ointment away is a good cleaning technique by itself without the need for alcohol.
I would suggest alcohol over peroxide. I had that scrape on my arm last year that I cleaned with peroxide all the time and it took forever to heal. After that someone told me to only use peroxide during the initial cleaning but not afterwards as it destroys the healing tissue along with the infection and lengthens healing time. Not sure if its legit or not but that scrape took months to heal. To be fair it also had little dirty chunks of main street embedded in it.
If you want to clean the toe, clean it with peroxide or alcohol. No water.
I think it might take around 6-7 weeks for the new toenail to grow back. Keep it absolutely dry and re-apply neosporin every 4-5 over the blister, over the hole and all over the nail and around it without fail. Its CRUCIAL to protect against wetness and any sort of infection if you want it to heal faster. Water should NOT get into that hole or into the blister at all.