Odds are any ship scuttling will be done by LoT'ers, that's for sure.

I've heard this before, but didn't know what it was. So hear it is: The most common source of rennet is the abomasum (fourth stomach) of slaughtered, milk-fed new-born cow calves or other young ruminants such as camels or goats. Traditionally rennet was prepared by washing and salting the stomachs of animals shortly after slaughter. The rennet was then hung up and dried until needed.

I'm making cheese from Kefir right now. It'a a natural form of bacteria and other enzymes that has been used for thousands of years that is Rennet free. A little like yogurt, and helps your digestion even more! :snap:
Kefir Info

Also, one reason I've been out of the loop lately is that I ruptured two discs in my neck and had surgery on May 22nd. I had the discs removed and bone fusion. :eek: So unfortunatly I won't be able to go on Pirates for a while more. But I'm looking forward to it!!

~Bob

We're going to stay home in AC. I am faling grossly behind in my Disney geek activities. I haven't event seen Cars yet.

Anyone up for a 7/7 Pirates showing at 10:15 at The Block?

Yeah, the heat, the crowds ... not for me. Not for a ride that I'm destined to despise. Or even for one that I might like, but know every single detail about except for what my eyes alone can tell me.

Saturday morning is still my plan. I wasn't planning on getting there at 8:00, but if 9am seems like it would add more than an hour to my Pirates wait, I might consider getting there at opening.

I plan to be out of the Park by noon. If the heat and crowds descend before that, I will be leaving before that. I expect a long line for the ride, but I want the experience to be otherwise early-morningish at Disneyland.

Your best bet would be to go on a morning that does not offer early entry. The majority of the line this morning was early entry people.

I found a potentially useful list of rennetless cheeses here: http://cheese.joyousliving.com/

I'm glad to see Vella on that list.

Thank you! I've been using that list for about a month now. I wish I had found it earlier, before I tossed a bunch of cheeses that were safe, but listed "enzymes" on their ingrediants. Live and learn.

Trader Joes also lists what type of rennet and enzymes is used in their cheeses.

Thanks again!

Kefir rocks. You and me, I think we'll get along just fine. As long as you know it's pronounced ke-fear and not keefer. :p

(what is this thread about again?)


i rode PotC three times last thursday.

the first time while eating string cheese.

the second, it was "jack" cheese.

the third trip... well, let's just say a "slim jim".

Yup, but only because Dom has a wave file on his site to listen to with him saying the word. At first I had no clue! All I know is it's not reefer! :eek:

So I assume the rennetless (which I want to call relentless :D ) cheeses are made with the vegetable or yeast enzymes? :snap:

Sorry, I think we should start another thread for this.

~Bob