I misread the directions on the bag. It said "feed once every other day as the last meal of the day" but I didn't see the next line down which said "continue for 5 feedings to complete the medication process."
So thank you guys for pointing that out, I wouldn't have noticed it! I'll probably just dump this batch then.
-Bree7
{life is good}
Just got done doing this one that Eddie mentioned... took advantage of this time while my wife is out of town to use her processor (she'd have a heart attack if she knew I used her damn food processor with raw fish )... but I forgot to put the ******* banana in!!!!!!!!!! And it was right next to the processor! Uuggghhhh... ah well, guess I have a banana to put in my lunch for tomorrow.
-Elliot
LMAO! I dont use banana anymore but when I did, it had to be SUPER ripe! Like serious banana bread ready! HAhahahaha
And NOW YOU TELL ME!!!???!! HA! I left out the part about telling the seafood section guy at Harris Teeter I needed 1 cup of tuna, 1/2 cup of wild salmon, and 4 shrimp And I kept a straight face the ENTIRE time. I felt like Ron Burgundy
-Elliot
Nice food info here thank you.
I'm wondering why no one listed carrots in their recipes...anyone want to chime in on the negatives. I haven't made any prepared for for my discus yet but when i used to for arowanas i always added carrots for color.
what can i use in substitution for beefheart or beefmeat?,here in indonesia beefhearts are hard to find,and also beefs are so expensive,so far i use chicken heart,is it okay?,is there anything else i can use?.
thanks in advance..
Wow, that's a lot of chickens, ;-). How about fish meal... I have used a grow chow that the fish farms use on catfish. Takes awhile but the discus will start to take it.
Guys, you have to try this seafood salad! Very yammy and easy to make! Check it out:
Ingredients
Marinade: 1/2 cup olive oil extra virgin
4 tablespoons lemon juice freshly squeezed
2 cloves garlic grated or finely minced
1/2 teaspoon oregano dried
salt and pepper to taste
red pepper flakes pinch, optional
8 cups white vinegar
1 pound shrimp peeled, deveined
1 pound scallops baby
1 pound calamari cut into ½ inch rings
1 pound baby octopus
1-1½ cups celery diced small
1 small red pepper diced small
1 large carrot diced small
1/4 cup Italian parsley minced
lemon wedges and parsley for garnish
Step 1
In a small bowl, whisk the olive oil, lemon juice, garlic, oregano, salt, pepper and red pepper flakes.
Step 2
In a large stockpot, fill with 1 gallon of water, the baby octopus, and ½ cup of white vinegar. Bring to a boil, then reduce heat and simmer for about 30 minutes. When you can easily pierce the skin with a fork, they are done. Remove from pot and let cool off.
Step 3
In a medium stockpot, bring 8 cups of white vinegar to a boil. Add the shrimp and allow to simmer for 1½-2 minutes (depending on the size). Remove from pot and set aside to cool off. In the same pot, add the baby scallops and simmer for 1-1½ minutes. Remove and set aside to cool off. Again, in the same pot, add the calamari and simmer for about 10 minutes until tender. Remove and set aside to cool off.
Step 4
Chop the vegetables and the Italian parsley. Combine the seafood with the chopped vegetables, parsley and marinade and mix to combine. Refrigerate for the flavors to develop. Garnish with lemons, minced parsley and a drizzle of olive oil before serving.
I took this recipe from here: seafood salad Enjoy)