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#1
August 19th 03, 04:31 PM
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Protein Skimmer worries
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#2
August 19th 03, 05:18 PM
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Protein Skimmer worries
plaguebeast wrote: BTW, the foam the PS produces is a wonderful ice cream topping. I disagree. It's much better mixed with wasabi and used sparingly on sushi (fw,of course). rtk
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#3
August 21st 03, 04:08 AM
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Protein Skimmer worries
"rtk" wrote in message ... plaguebeast wrote: BTW, the foam the PS produces is a wonderful ice cream topping. I disagree. It's much better mixed with wasabi and used sparingly on sushi (fw,of course). rtk depending on your level of creativity, there are lots of uses for the foam. Try folding it into eggs to make your French toast fluffier.
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#4
August 21st 03, 04:09 AM
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Protein Skimmer worries
uhhh. no, should they ? ;-)
"Marco Qualizza" wrote in message ... In article , says... BTW, the foam the PS produces is a wonderful ice cream topping. Plaguebeast... has anybody ever told you that you are very, very strange? :-p -- 7y FW -- 33g & 55g 100 gallon reef-ready air tank. (Converting to reef)
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#5
August 21st 03, 07:09 AM
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OT Plaguebeast is very very strange :)
to quote you "depending on your level of creativity, there are lots of uses for the foam. Try folding it into eggs to make your French toast fluffier." from a different post to this thread along with BTW, the foam the PS produces is a wonderful ice cream topping. Plaguebeast... has anybody ever told you that you are very, very strange? :-p uhhh. no, should they ? ;-) I think the certain answer is yep someone shoulda told you  maybee they know you better though, and used stronger language ??? -- Richard Reynolds
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#6
August 21st 03, 02:15 PM
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Protein Skimmer worries
plaguebeast wrote: "rtk" wrote in message ... plaguebeast wrote: BTW, the foam the PS produces is a wonderful ice cream topping. I disagree. It's much better mixed with wasabi and used sparingly on sushi (fw,of course). rtk depending on your level of creativity, there are lots of uses for the foam. Try folding it into eggs to make your French toast fluffier. Nope, I'm a purist. Like peanut butter, it's better by the fingerful. Ruth Kazez
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