Dood.
| · Portal |
 Help
 Search
 Members
 Calendar
|
| Welcome Guest ( Log In | Register ) | Resend Validation Email |
|
|
|
|
  |
Dood.| Kurisutaru-Chan |
Posted: Aug 5 2007, 08:45 PM
|
|
~*Aishite'ru*~  Group: Admin Posts: 325 Member No.: 1 Joined: 20-January 04  |
I so did not forget my password. Nope. Not me. Never.
|
     
|
| Kurisutaru-Chan |
Posted: Dec 27 2007, 10:57 PM
|
|
~*Aishite'ru*~ Group: Admin Posts: 325 Member No.: 1 Joined: 20-January 04 |
*REVIVES TOPIC THAT NEVER DIED IN THE FIRST PLACE!!*
. . . . cheese is good :3 |
|
|
| Captain Obvious |
Posted: Dec 27 2007, 11:34 PM
|
|
These are not my pants. Group: Admin Posts: 226 Member No.: 10 Joined: 7-April 04 |
I've never been one for cheese. Usually. Havarti's pretty good though, if you put it on toasted rye bread with strawberry jam. Mm.
|
|
|
| Kurisutaru-Chan |
Posted: Dec 28 2007, 12:22 AM
|
|
~*Aishite'ru*~ Group: Admin Posts: 325 Member No.: 1 Joined: 20-January 04 |
Never had toasted rye bread, strawberry jam, or havarti. o_o
. . .I do quite like swiss, though. With holes. Not without holes. If it doesn't have holes it isn't swiss. Dx |
|
|
| Captain Obvious |
Posted: Dec 28 2007, 12:27 AM
|
|
These are not my pants. Group: Admin Posts: 226 Member No.: 10 Joined: 7-April 04 |
Man, you are missing out! >:|
How do they get the holes in swiss, anyway? Air bubbles while making it? Special molds? |
|
|
| Kurisutaru-Chan |
Posted: Dec 29 2007, 07:10 PM
|
|
~*Aishite'ru*~ Group: Admin Posts: 325 Member No.: 1 Joined: 20-January 04 |
Three types of bacteria are used in the production of Emmental cheese: Streptococcus thermophilus, Lactobacillus (L. helveticus or L. bulgaricus), and Propionibacter (P. freudenreichii or P. shermani). In a late stage of cheese production, the Propionibacter consumes the lactic acid excreted by the other bacteria, and releases carbon dioxide gas, which slowly forms the bubbles that develop the eyes.
I love wikipedia. :3 |
|
|
 |
|
