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You must register or log in to post a message.According to its label, Spam's basic ingredients are pork shoulder meat, with ham meat added, salt, water, modified potato starch as a binder, sugar, and sodium nitrite as a preservative. Natural gelatin forms during cooking in its tins on the production line.[4] By the early 1970s the name "Spam" was often misused to describe any tinned meat product containing pork, such as pork luncheon meat. With expansion in communications technology, it became the subject of urban legends about mystery meat and other appearances in pop culture.[5] Most notable was a Monty Python sketch portraying Spam as both ubiquitous and inescapable, characteristics which led to its name being borrowed for unsolicited electronic messages, especially spam email.[6] S̀ͧ̉̊ͯ̉͊ͧÌ͋̾ͣÌ̓͛̅ͬ҉̢̹͔͉͡ÌÌ–Í”Ì ÍˆÌªÍšT̅̔͌ÌÌ„ÌŠÍ̵̥̺̰Í̳Ì̙̤̞̩Oͦͨ͒̾͂̒̽ÌÌÌŽÌ̈́ͯͪͣÍÍ‚ÌÍ€Ì¸Í Í…ÌºÌ¦ÍˆÌ²ÌªÌ͉͉̟Ì̘̼̘͓͉Í̙̙Pͩ̊̎ͦ͒ÍĮ̸̀̅͂̊͑Í̶Í͖̦̗ͅͅ ̸̵̬̙̬̟̩̮͓̺̞͉͈̺̙̻̮̮̓̋ͯ͌ͨ͒̓ͯ̃ͣ̕ÍÍIͪÌͩ̑ͨ͋ͥ͆̾̊͡҉̫͎̜̖̯Ì͔͙̻Ì̜͔̺̜̙̻͈ͅT̋ͪ̈ÌÍÍ͈Ì͔̹Ì̱͕̬̣̻̫̗̹ͅ ̅ͩ̇̊ͬͮͨ̽ÌÌ†Ì‡Í¥Í¯Ì‰Ì½Í®Í Ì´Í̩͖͔̫̖̣̟͉͢ͅAÍ‘Ì“ÌÍ¨Í¨Í ÍÍ̫̗͚͓̣̘͓͉̣̤̹̺̣̻̰͘HÌ‚Ì”Í›Í¯Í‚Ì‰Ì‡ÌŽÌ‘Í£ÌƒÌˆÍ ÍŸÌ›Ì¡ÍšÌœÌªÍšÌÍÌ—Ì®Ì«Ì°Í‡Ì–Ì ÍH̸̡̨̹̦̲̘̹̗̪̗͑ͪͣ̽̒͜͟Ì̥͓̼̰̦̼̜͓̦H̀̈̎͂͋Í̮̤̄̈͌ͦ̕Ḭ̻̖̬̥́ͅḢ̅̓ÍÍ‚Ì‚Ì„Í͆̔̉̓̊ͨ̀Į̵̲̤̤̥̺́͜Ȟ̢̯͓̯̫͔̦̦ͣ̎͒ͤ̓̒̚HÌ̷ͤ̎ͫͩ̂͊͑͂̚Í̹̻̣̳ugh manufan you think using thesÍŸe̵ ÍfÍœoÍrbidÍŸdÌ¡e̵nÌ´ classeÌ¢s is fuÍ¢nÍŸnÌ›yÌ–Ì ÌŸ ̶IÍ¢Í̱̤͇'Íll̻̜̱̖̜̱͙ Í•sÌ·ÌhÍœÍ̗̘͈͔ͅo̧Ì͔͚̹̗̳wÌ–ÍŽÌ Ì±yÍ̹o̬̖͡Íu͉̙̜̟͉̻̬ ͙͓̤ͅg̼eÌ°ÍŽÌt̥̦͓͔̣̟ͅ ̛͎͎͈̙aÌ·Ì–Í“ÌžḬ̳͓̀ ̼̦̘̫͡l̼͔̩o̵a҉̣Í̪̪Í̦͙ o̙̯̪͢f͈ ͘Í̜̙̜̹̺t͈̹̗̹̞ͅhÌ·Í”į͙̫̤̜̦Ì̬-̯̹̬̪̦Ì-̛̻o̜͖̟ÍÌ±Ì Ìœh̗̥̼͈͟ ̘w̺aÌžiÍ͕̫̩̹̗̜̟tÌ•Í–Ì£Ì Ì²Í” ÍŸn͔̲̫̦̲̺oÌ•ÌÌ– ÍÌŸÍ”sÌ›tÌŸo̳̘p ̛̫̜͙͉̟c̨͇͚̬͟rÌµÌºÌ¯Ì Í™à͉̣͎̻͇̺̫̜͞p̹̬̥̦̬ͅ ̢͚̱̲͖͢͡wÍ Ì˜hÍ͚̼ͅaÍ€Ì t̵̩̲ ̧̣̥͇͢ḩ͚̯͇̞̩͕̗a̷̡̞̯vÌ·Ì¡Ì•Ì̲͖̯̫̦e̴̴̢Ì̯̙͚͓̬̬̖ ̶̛̻͙IÍ Ì±Ì¹Í…Ì«Ì—Í‰Í–Í… Í̸͉̬̗̙͈̖̖̻̳ḑ̴̺̦̼͚̼̤̬͘o҉̶̮̕neÌ© S̀ͧ̉̊ͯ̉͊ͧÌ͋̾ͣÌ̓͛̅ͬ҉̢̹͔͉͡ÌÌ–Í”Ì ÍˆÌªÍšT̅̔͌ÌÌ„ÌŠÍ̵̥̺̰Í̳Ì̙̤̞̩Oͦͨ͒̾͂̒̽ÌÌÌŽÌ̈́ͯͪͣÍÍ‚ÌÍ€Ì¸Í Í…ÌºÌ¦ÍˆÌ²ÌªÌ͉͉̟Ì̘̼̘͓͉Í̙̙Pͩ̊̎ͦ͒ÍĮ̸̀̅͂̊͑Í̶Í͖̦̗ͅͅ ̸̵̬̙̬̟̩̮͓̺̞͉͈̺̙̻̮̮̓̋ͯ͌ͨ͒̓ͯ̃ͣ̕ÍÍIͪÌͩ̑ͨ͋ͥ͆̾̊͡҉̫͎̜̖̯Ì͔͙̻Ì̜͔̺̜̙̻͈ͅT̋ͪ̈ÌÍÍ͈Ì͔̹Ì̱͕̬̣̻̫̗̹ͅ ̅ͩ̇̊ͬͮͨ̽ÌÌ†Ì‡Í¥Í¯Ì‰Ì½Í®Í Ì´Í̩͖͔̫̖̣̟͉͢ͅAÍ‘Ì“ÌÍ¨Í¨Í ÍÍ̫̗͚͓̣̘͓͉̣̤̹̺̣̻̰͘HÌ‚Ì”Í›Í¯Í‚Ì‰Ì‡ÌŽÌ‘Í£ÌƒÌˆÍ ÍŸÌ›Ì¡ÍšÌœÌªÍšÌÍÌ—Ì®Ì«Ì°Í‡Ì–Ì ÍH̸̡̨̹̦̲̘̹̗̪̗͑ͪͣ̽̒͜͟Ì̥͓̼̰̦̼̜͓̦H̀̈̎͂͋Í̮̤̄̈͌ͦ̕Ḭ̻̖̬̥́ͅḢ̅̓ÍÍ‚Ì‚Ì„Í͆̔̉̓̊ͨ̀Į̵̲̤̤̥̺́͜Ȟ̢̯͓̯̫͔̦̦ͣ̎͒ͤ̓̒̚HÌ̷ͤ̎ͫͩ̂͊͑͂̚Í̹̻̣̳ugh manufan you think using thesÍŸe̵ ÍfÍœoÍrbidÍŸdÌ¡e̵nÌ´ classeÌ¢s is fuÍ¢nÍŸnÌ›yÌ–Ì ÌŸ ̶IÍ¢Í̱̤͇'Íll̻̜̱̖̜̱͙ Í•sÌ·ÌhÍœÍ̗̘͈͔ͅo̧Ì͔͚̹̗̳wÌ–ÍŽÌ Ì±yÍ̹o̬̖͡Íu͉̙̜̟͉̻̬ ͙͓̤ͅg̼eÌ°ÍŽÌt̥̦͓͔̣̟ͅ ̛͎͎͈̙aÌ·Ì–Í“ÌžḬ̳͓̀ ̼̦̘̫͡l̼͔̩o̵a҉̣Í̪̪Í̦͙ o̙̯̪͢f͈ ͘Í̜̙̜̹̺t͈̹̗̹̞ͅhÌ·Í”į͙̫̤̜̦Ì̬-̯̹̬̪̦Ì-̛̻o̜͖̟ÍÌ±Ì Ìœh̗̥̼͈͟ ̘w̺aÌžiÍ͕̫̩̹̗̜̟tÌ•Í–Ì£Ì Ì²Í” ÍŸn͔̲̫̦̲̺oÌ•ÌÌ– ÍÌŸÍ”sÌ›tÌŸo̳̘p ̛̫̜͙͉̟c̨͇͚̬͟r̵̺̯ test test testhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh testoooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo test test test And no flooding, we don't want to get drowned in messages (flooding = posting big messages) And no flooding, we don't want to get drowned in messages (flooding = posting big messages) And no flooding, we don't want to get drowned in messages (flooding = posting big messages) And no flooding, we don't want to get drowned in messages (flooding = posting big messages) And no flooding, we don't want to get drowned in messages (flooding = posting big messages) And no flooding, we don't want to get drowned in messages (flooding = posting big messages) And no flooding, we don't want to get drowned in messages (flooding = posting big messages) And no flooding, we don't want to get drowned in messages (flooding = posting big messages) And no flooding, we don't want to get drowned in messages (flooding = posting big messages) And no flooding, we don't want to get drowned in messages (flooding = posting big messages) And no flooding, we don't want to get drowned in messages (flooding = posting big messages) And no flooding, we don't want to get drowned in messages (flooding = posting big messages) And no flooding, we don't want to get drowned in messages (flooding = posting big messages) And no flooding, we don't want to get drowned in messages (flooding = posting big messages) | GeneralFirst post of the topicSo, let's GO! **!!Knobs are allowed, but only if you use them with parsimony!!** Ideas to post: Pictures of the editor of levels Something about games Interesting stuff (like The canopener has been invented 42 years after the can) Funny things Funny Pictures Funny videos Funny histories Or not funny histories Spam (like PIE PIE PIE...) and more.. Weird thing from other language (like PIE means feet in spanish..) Do what U wan't, but don't insult! And no flooding, we don't want to get drowned in messages (flooding = posting big messages) visits from Visitors on this topic, 52 minutes after the topic was created* |
Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature.
Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is produced by adding annatto. Other ingredients may be added to some cheeses, such as black pepper, garlic, chives or cranberries.
For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs.
Cheese is valued for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep depends on the type of cheese; labels on packets of cheese often claim that a cheese should be consumed within three to five days of opening...
Source: Wikipedia