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Status Updates posted by I.Am.Ironman
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Any vets in here? My border collie chomped a piece of cooked beef tbone (maybe 1-1.5cm which likely fractured into smaller pieces). Will their digestive tract break it down? She seems totally fine right now. Dr. Google says to just monitor the stool over the next day or so to make sure it passes.
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Maybe I am an overreactive pet owner. The previous cat I had, when she was 11, I took her to the vet and had all these tests done. She was spending extra time in her litter box, and plus she needed a blood workup and so forth.
When the tests came back, the vet told me that nothing was wrong with my cat, and that she liked her litter box very much, and that some cats really like their little box.
She was previously diabetic and was in remission and I was ultra cautious about her health.
As with any old pet, she started developing health issues like kidney disease, but it hadn't really progressed.
She passed away at 14.5 years old. Her body shut down just like that. She was fine one day, and the next day she was sick, and I took her to the animal hospital, and she passed away 2 days later.
It's strange because she passed away in December 2019, I took a vacation to London for a week in January 2020, took George home (current cat) in February 2020, and the pandemic hit in March 2020 when the stay at home order started. That time line is very strange and makes sense. Like it was meant to be before the pandemic.
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Based on my research the cooked bone is more harmful than raw bone because raw bone is softer and easier for the stomach acid to break down. Cooked bone also fractures into sharper pieces. But like you say I imagine the stomach acid can still break some of it down to the point where the pieces are less sharp/harmful.
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With the current economic climate are we all so certain that cap will go up next year if we go through a recession?
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unless there is an extreme economic downward shift
the salary cap will go up for 21/22
due to the signing of a new tv/broadcast contract in the usa
this contract is virtually guaranteed to be more lucrative then the present arrangement
there is almost no doubt the salary cap will go up
elite player contracts are timed to expire with this new revenue source coming online
matthews is only 1 example
he turned down long term high value security
so he could be a free agent and tap into this additional revenue stream in his next contract
he intends to push the envelope on aav in his next deal
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The cap rising over the last five years is a facade. The players kept using their escalator clause, which falsely increased the cap each year. Then, when the actual numbers were figured out, the league clawed back 20% in escrow. The NHLPA has said they will no longer use their escalator clause, because they hate escrow. The cap is going to be stagnant for a few years until the league’s actual earning catches up.
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I think JT Miller was the linemate the Sedins always needed
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I understand the business of it all but trading Stecher would sting. They asked him about it in an interview and you could see the hurt on his face, I feel for him. This is his home town, he is literally living all of our dreams, playing for the Canucks.
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I still can't bring myself to cheer for the Bruins.... I'm just going to close my eyes and hope the Oilers lose in regulation
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gf (knows nothing about hockey): Canucks got a new player... Toffoli?
Me: What?! For who?
gf: I don't know..
Me: Check!
gf: Boeser
Me: What?! No way..who else?
gf: no one, just him
Me: @#%*!@#($*^(@
....... she got me good
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Who is the biggest surprise this year: Coilers or Canucks? I vote for the orca
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It will be interesting to see if the NHL smack the recapture penalty on Minnesota if Parise and Suter retire before the age of 40
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Anyone here have recommendations on a good fish slicing knife? Looking to spend $100-150. Something that will slice through ahi tuna like butter
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Don't buy from Amazon unless you know the knife as chances are you're getting fancy looking crap.
Damascus is the latest buzz word in knifemaking of late, and in most cases isn't adding the original Damascus strength, just the pattern. You'd be better off spending the money on a knife without the pattern, but with focus on craftsmanship.
If you're getting a Damascus blade for under $200-300 (depending on the size, could be more) then my advice is be skeptical.
Apologies for not outright recommending one, but there's good info here.
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@Green Building , you are correct, my fillet knife is not at all what I'd choose for slicing sashimi, but I have had the luxury of filleting a couple of ahi with it.
When I think of "fish knife" like @I.Am.Ironman asked, I just think of the knife you actually take fishing, not the fancy $&!# you leave at home.
Ironman, do not buy some fugazi Damascus blade off Amazon, for the love of Santa Claus, it's a knife you'll carry with you for some of the most memorable moments of your life, or use in your kitchen with love.
I hate to get all yoda, but - blade find you it will. A journey you have.
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I'm looking to buy a few beer glasses (Steins, weissbier, porter glasses). Any beer enthusiasts out there with any recommendations?
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it really depends on the beer >__> straight up mugs for english beers (boddingtons, fullers, maybe killkenny) tulip glasses for IPA's, imperial IPA's, basically any wheat beers. the shape of the glass holds the aromas of the beer in, especially the hoppy, fruity goodness. for weissbier (see wheat beer) or dubbels, tripels, or if you can handle it, quadrupels use a chalice. i've used goblets before but chalice is more thick and durable and i use like a standard pint glass for guinness and basically every lager, pilsners and stouts (especially oatmeal stouts) and i guess steins you can use for just about anything. steins are good for the summer time to keep flies out xD
other than the steins you can buy all of the above glasses from walmart or london drugs
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