| Revision as of 08:15, 16 February 2008 editSineBot (talk | contribs)Bots2,556,204 editsm Signing comment by 72.78.110.204 - ""← Previous edit | Revision as of 03:21, 22 April 2008 edit undo75.72.21.221 (talk)No edit summaryNext edit → | ||
| Line 3: | Line 3: | ||
| Is velveeta really a food or a form of edible plastic? Usually when I leave cheese out of the fridge, after a couple of days it ages and molds. I left this out for a science project a good month and a half and not a thing happened to it. <small>—Preceding ] comment added by ] (]) 08:14, 16 February 2008 (UTC)</small><!-- Template:UnsignedIP --> <!--Autosigned by SineBot--> | Is velveeta really a food or a form of edible plastic? Usually when I leave cheese out of the fridge, after a couple of days it ages and molds. I left this out for a science project a good month and a half and not a thing happened to it. <small>—Preceding ] comment added by ] (]) 08:14, 16 February 2008 (UTC)</small><!-- Template:UnsignedIP --> <!--Autosigned by SineBot--> | ||
| :That's probably due to the heroic salt content and overall low moisture despite the smooth texture (achieved by fat). | |||
| Say, what percentage IS cheese in velveeta? | |||
Revision as of 03:21, 22 April 2008
velveeta = ECP?
I have not heard of velveeta as being non-commercial spam. The jargon file says: Also knows as ECP; a message that is excessively cross-posted, as opposed to spam which is too frequently posted. This term is widely recognized but not commonly used; most people refer to both kinds of abuse as spam. Compare jello. ECP = excessive cross posting. See also and "On 1995.Jun.16 clewis@ferret.ocunix.on.ca (Chris Lewis) proposed this taxonomy of net abuse". 「ѕʀʟ·✎」 18:11, 24 January 2007 (UTC)
Is velveeta really a food or a form of edible plastic? Usually when I leave cheese out of the fridge, after a couple of days it ages and molds. I left this out for a science project a good month and a half and not a thing happened to it. —Preceding unsigned comment added by 72.78.110.204 (talk) 08:14, 16 February 2008 (UTC)
- That's probably due to the heroic salt content and overall low moisture despite the smooth texture (achieved by fat).
Say, what percentage IS cheese in velveeta?