why I won't buy a k3 (Warning: Satire Thread)

robtcorl · 05-29-2017, 06:13 PM - **1 Like**

Originally posted by Parallax

Just a reminder, folks.
We need a bit over 3,300 posts between now and Oct 10th to maintain a 10,000 posts per year average

anything but more bagpipe videos.

Parallax · 05-29-2017, 06:15 PM - **1 Like**

Yeah, that's it! Rupert stories.
One or two paragraphs per post should cover 2 or 3 stories in 40 or 50 posts.

Parallax · 05-29-2017, 06:19 PM - **2 Likes**

Originally posted by robtcorl

anything but more bagpipe videos.

Now, now. All posts are welcomed.
Well, all non-Velveeta related posts, that is.

robtcorl · 05-29-2017, 06:21 PM

Originally posted by Parallax

Now, now. All posts are welcomed.
Well, all non-Velveeta related posts, that is.

Dang, and I was going to post a killer Velveeta, lutefisk, and cranberry sauce on toast recipe.

Parallax · 05-29-2017, 06:25 PM - **1 Like**

Substitute Shropshire bleu for Velveeta and it sounds like a winner.

robtcorl · 05-29-2017, 06:28 PM - **1 Like**

Originally posted by Parallax

Substitute Shropshire bleu for Velveeta and it sounds like a winner.

Must be the long hard winters up there.

robtcorl · 05-29-2017, 06:33 PM

Provel is the cheese of choice around here.
We eat it on pizza, salads, pasta, you name it.

Parallax · 05-29-2017, 06:39 PM

Originally posted by robtcorl

Must be the long hard winters up there.

You have no idea.

**gaweidert** · 05-29-2017, 06:54 PM - **2 Likes**

Well, here in Rochester, NY we have a local specialty called white hots. The best ones are made by Zweigles and they look like this.

Perhaps this will start a flurry.. And of course we are the home of Nick Tahou's. Inventor of the garbage plate special.

tim60 · 05-29-2017, 09:39 PM - **1 Like**

Originally posted by Parallax

Substitute Shropshire bleu for Velveeta and it sounds like a winner.

Shropshire Blue is good.

Do not try to be poncy by using the French spelling of blue.

It's BLUE you know.

ZoeB · 05-29-2017, 11:30 PM - **2 Likes**

Originally posted by robtcorl

anything but more bagpipe videos.

You Tube

I'm sorry.

You just can't say stuff like that, the temptation becomes too strong.

Unregistered User 8 · 05-30-2017, 12:30 AM - **4 Likes**

Originally posted by robtcorl

anything but more bagpipe videos.

Not a bagpipe Bob, but will a pipe bag be OK?

Rupert · 05-30-2017, 05:30 AM - **2 Likes**

Originally posted by Parallax

Yeah, that's it! Rupert stories.
One or two paragraphs per post should cover 2 or 3 stories in 40 or 50 posts.

I can do that!

I always wanted to be a serial poster! Like when we were kids and went to the movies on Saturday to see the next episode of Flash Gordon or Hopalong Cassidy. People from all over Pentax Forums will flock here to read the next episode of a Rupert Story!.....you think?

Regards!

ccc_ · 05-30-2017, 05:45 AM

Originally posted by robtcorl

Provel is the cheese of choice around here.
We eat it on pizza, salads, pasta, you name it.

another fake cheese...i'm all for it!

a food blog I visit, occasionally, had this...In Defense of St. Louis-Style Pizza | Serious Eats

my mom made these...Gerber sandwich - Wikipedia... with velveeta because we'd never heard of provel

at one time my dad had been on strike for a month or so and feeding seven kids was getting difficult
mom could make a meal out of thin air
but this time she rolled out bread dough, covered it with spiced-up tomato soup and government cheese (which will make a person appreciate Velveeta's creamy goodness)
then baked it

none of us had eaten "pizza" prior to that
after the strike ended and we had money again
mom and dad made "real" pizzas and fake pizzas, especially a bacon cheeseburger travesty that I crave to this day

if we had been aware of provel, i'm sure we would have used it

Parallax · 05-30-2017, 05:51 AM - **2 Likes**

Originally posted by tim60

Shropshire Blue is good.

Do not try to be poncy by using the French spelling of blue.

It's BLUE you know.

I'll spell it how I choose.
I don't need or appreciate your admonishment.

05-30-2017, 12:30 AM - 4 Likes	#36702
Unregistered User 8 Closed Account Join Date: Mar 2015 Photos: Gallery Posts: 8,694	Originally posted by robtcorl anything but more bagpipe videos. Not a bagpipe Bob, but will a pipe bag be OK? Attached Images

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05-29-2017, 06:13 PM - 1 Like	#36691
robtcorl Veteran Member Join Date: Feb 2011 Location: St Louis, MO Photos: Gallery Posts: 11,606	Originally posted by Parallax Just a reminder, folks. We need a bit over 3,300 posts between now and Oct 10th to maintain a 10,000 posts per year average anything but more bagpipe videos.

05-29-2017, 06:15 PM - 1 Like	#36692
Parallax Senior Moderator Loyal Site Supporter Join Date: Apr 2008 Location: South Dakota Photos: Gallery Posts: 19,333	Yeah, that's it! Rupert stories. One or two paragraphs per post should cover 2 or 3 stories in 40 or 50 posts.

05-29-2017, 06:19 PM - 2 Likes	#36693
Parallax Senior Moderator Loyal Site Supporter Join Date: Apr 2008 Location: South Dakota Photos: Gallery Posts: 19,333	Originally posted by robtcorl anything but more bagpipe videos. Now, now. All posts are welcomed. Well, all non-Velveeta related posts, that is.

05-29-2017, 06:21 PM	#36694
robtcorl Veteran Member Join Date: Feb 2011 Location: St Louis, MO Photos: Gallery Posts: 11,606	Originally posted by Parallax Now, now. All posts are welcomed. Well, all non-Velveeta related posts, that is. Dang, and I was going to post a killer Velveeta, lutefisk, and cranberry sauce on toast recipe.

05-29-2017, 06:25 PM - 1 Like	#36695
Parallax Senior Moderator Loyal Site Supporter Join Date: Apr 2008 Location: South Dakota Photos: Gallery Posts: 19,333	Substitute Shropshire bleu for Velveeta and it sounds like a winner.

05-29-2017, 06:28 PM - 1 Like	#36696
robtcorl Veteran Member Join Date: Feb 2011 Location: St Louis, MO Photos: Gallery Posts: 11,606	Originally posted by Parallax Substitute Shropshire bleu for Velveeta and it sounds like a winner. Must be the long hard winters up there.

05-29-2017, 06:33 PM	#36697
robtcorl Veteran Member Join Date: Feb 2011 Location: St Louis, MO Photos: Gallery Posts: 11,606	Provel is the cheese of choice around here. We eat it on pizza, salads, pasta, you name it.

05-29-2017, 06:39 PM	#36698
Parallax Senior Moderator Loyal Site Supporter Join Date: Apr 2008 Location: South Dakota Photos: Gallery Posts: 19,333	Originally posted by robtcorl Must be the long hard winters up there. You have no idea.

05-29-2017, 06:54 PM - 2 Likes	#36699
gaweidert Loyal Site Supporter Join Date: Mar 2012 Location: Rochester, NY Photos: Gallery Posts: 5,325	Well, here in Rochester, NY we have a local specialty called white hots. The best ones are made by Zweigles and they look like this. Perhaps this will start a flurry.. And of course we are the home of Nick Tahou's. Inventor of the garbage plate special.

05-29-2017, 09:39 PM - 1 Like	#36700
tim60 Pentaxian Join Date: Apr 2011 Photos: Albums Posts: 8,756	Originally posted by Parallax Substitute Shropshire bleu for Velveeta and it sounds like a winner. Shropshire Blue is good. Do not try to be poncy by using the French spelling of blue. It's BLUE you know.

05-30-2017, 05:30 AM - 2 Likes	#36703
Rupert Veteran Member Join Date: Sep 2006 Location: Texas Photos: Gallery \| Albums Posts: 25,123	Originally posted by Parallax Yeah, that's it! Rupert stories. One or two paragraphs per post should cover 2 or 3 stories in 40 or 50 posts. I can do that! I always wanted to be a serial poster! Like when we were kids and went to the movies on Saturday to see the next episode of Flash Gordon or Hopalong Cassidy. People from all over Pentax Forums will flock here to read the next episode of a Rupert Story!.....you think? Regards!

05-30-2017, 05:45 AM	#36704
ccc_ Veteran Member Join Date: Aug 2015 Photos: Gallery Posts: 1,400	Originally posted by robtcorl Provel is the cheese of choice around here. We eat it on pizza, salads, pasta, you name it. another fake cheese...i'm all for it! a food blog I visit, occasionally, had this...In Defense of St. Louis-Style Pizza \| Serious Eats my mom made these...Gerber sandwich - Wikipedia... with velveeta because we'd never heard of provel at one time my dad had been on strike for a month or so and feeding seven kids was getting difficult mom could make a meal out of thin air but this time she rolled out bread dough, covered it with spiced-up tomato soup and government cheese (which will make a person appreciate Velveeta's creamy goodness) then baked it none of us had eaten "pizza" prior to that after the strike ended and we had money again mom and dad made "real" pizzas and fake pizzas, especially a bacon cheeseburger travesty that I crave to this day if we had been aware of provel, i'm sure we would have used it

05-30-2017, 05:51 AM - 2 Likes	#36705
Parallax Senior Moderator Loyal Site Supporter Join Date: Apr 2008 Location: South Dakota Photos: Gallery Posts: 19,333	Originally posted by tim60 Shropshire Blue is good. Do not try to be poncy by using the French spelling of blue. It's BLUE you know. I'll spell it how I choose. I don't need or appreciate your admonishment.