In reply to this comment by dystopianfuturetoday:
Do you ever wonder why they fill your head with so many things to be afraid of? Commies, "Hemophiliacs", Terrorists, 'Islamofascists', Old Europe, France, Fags, Feminists, Liberals, Socialists, Illegal Aliens, Educated people, Poor people, etc............

Wait, we're not supposed to be scared of Hemophiliacs? But, I was told to hate Hemos. Hate them. Them and their stupid non-coagulating blood.

pffft please, a coyote, fox or even a dog could never be strong enough to take down chickens or kittens. i dont believe that one bit.

It's great when they say that the dead chickens didnt have much blood left in them. Correct me if I'm wrong, but isn't that what happens when you bleed to death? And doesnt blood tend to coagulate in a corpse. Jeez people are silly.

"Non-TF2ers probably won't get it"...goddamn right, ya cold-blooded killers....(cold blood, coagulates in computer-chair, asses)

QM: Too long the mantra of "get over it" has worn too thin.

Get over a proven stolen election (which one?)..
Get over the massive corporate coagulation that has been allowed (AT&T, etc)
Get over the thousands of dead young Americans
Get over the tens of thousands of maimed and traumatized young soldiers
Get over the hundreds of thousands of dead innocent Iraqi civilians
Get over the 250,000 rounds of ammo used for EVERY insurgent killed in Iraq
Get over the millions of Iraqis who had to abandon their ancestral homes
Get over the hundreds of millions of dollars stolen by war contractors and oil men
Get over the billions of dollars of US Treasury wasted in the desert sands
Get over the priceless value of our liberties and Constitutional rights trampled upon by this gang of thieves and liars

There is actually an interesting method for cooking an egg that you might be interested in.

According to The McGee, the protein in eggs coagulate (read the eggs cook) at between 145 to 160 degrees fahrenheit. Generally we simmer eggs in water that is closer to 200 degrees fahrenheit- why?

Accurate digital thermometers are quite inexpensive today, so why not carefully control the temperature of the water? What if we were to immerse an egg, in its shell, in water that was at 150 degrees fahrenheit for say, 20 minutes?

The egg won't "over cook" because the proteins are only just warm enough to unfold, right? I have read that cooks have been experimenting with cooking eggs in temperature controlled water, but I haven't tried it myself.

I suspect that obscenesimian's "perfect poached egg" might be achievable through a method similar to this, although the specifics of it may have to be experimented with.

I absolutely love this video because you can actually see her innocence melting into a pool of coagulated bitter contempt of the human condition.

If she would have only seen some of the furry horrors I have... Gosh, I remember the first time I made my girlfriend watch a documentary on furries. Like the tiger guy with screw in whiskers. Classic.

The only two incidents I recall happening in a school bus is me beating some sense into some rich spoiled arab kids who would never ever leave you alone (they were kids raised by obident au pair nannies who could never teach'em right while their parents cruised around Switzerland). And the other being seeing a man get hit by another car, and a pool of blood seeping below his body, while he coughed and choked up coagulated blood.

That was cathartic.