Lets talk aboout Lions

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Re: Lets talk aboout Lions

Post by Falmez on Thu Feb 20, 2014 10:37 am

Shinobu! wrote:Dance to this
Wow , curry....
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Re: Lets talk aboout Lions

Post by goka9696 on Thu Feb 20, 2014 12:15 pm

Such Lion
Much Fur
So Off-topic
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Re: Lets talk aboout Lions

Post by Falmez on Fri Feb 21, 2014 6:30 am

goka9696 wrote:Such Lion
Much Fur
So Off-topic

2 can play this game Goka

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 peppers, 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.

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 may depend 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. Generally speaking, hard cheeses last longer than soft cheeses, such as Brie or goat's milk cheese. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. The long storage life of some cheese, especially if it is encased in a protective rind, allows selling when markets are favorable.
A specialist seller of cheese is sometimes known as a cheesemonger. Becoming an expert in this field requires some formal education and years of tasting and hands-on experience, much like becoming an expert in wine or cuisine. The cheesemonger is responsible for all aspects of the cheese inventory: selecting the cheese menu, purchasing, receiving, storage, and ripening.

Cheese in a nut shell ( totally not copy pasted from wiki )

http://i55.servimg.com/u/f55/18/74/34/20/image12.jpg}" alt="" />


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Re: Lets talk aboout Lions

Post by Shinobu! on Fri Feb 21, 2014 11:42 am

[img][/img]

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Re: Lets talk aboout Lions

Post by Falmez on Fri Feb 21, 2014 2:27 pm

I like Manes
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Re: Lets talk aboout Lions

Post by Shinobu! on Fri Feb 21, 2014 2:42 pm

The forum is my waifu

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Re: Lets talk aboout Lions

Post by Falmez on Fri Feb 21, 2014 2:47 pm

Kirito is my Waifu ( I feel so yaoish now )
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Re: Lets talk aboout Lions

Post by Shinobu! on Fri Feb 21, 2014 2:54 pm

Man go read some kirito yaoi's fanfic

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Re: Lets talk aboout Lions

Post by goka9696 on Fri Feb 21, 2014 3:05 pm

Falmez wrote:
goka9696 wrote:Such Lion
Much Fur
So Off-topic

2 can play this game Goka

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 peppers, 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.

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 may depend 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. Generally speaking, hard cheeses last longer than soft cheeses, such as Brie or goat's milk cheese. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. The long storage life of some cheese, especially if it is encased in a protective rind, allows selling when markets are favorable.
A specialist seller of cheese is sometimes known as a cheesemonger. Becoming an expert in this field requires some formal education and years of tasting and hands-on experience, much like becoming an expert in wine or cuisine. The cheesemonger is responsible for all aspects of the cheese inventory: selecting the cheese menu, purchasing, receiving, storage, and ripening.

Cheese in a nut shell ( totally not copy pasted from wiki )

http://i55.servimg.com/u/f55/18/74/34/20/image12.jpg}" alt="" />



No you can't :3
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Re: Lets talk aboout Lions

Post by Falmez on Sat Feb 22, 2014 12:25 am

Shinobu! wrote:Man go read some kirito yaoi's fanfic

I don't like anyone other than Kirito
I don't want to see anybody else touching my Waifu
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Re: Lets talk aboout Lions

Post by Dimitri Awesometh on Sat Mar 01, 2014 2:23 pm

Falmez wrote:
Shinobu! wrote:Man go read some kirito yaoi's fanfic

I don't like anyone other than Kirito
I don't want to see anybody else touching my Waifu

waifus
waifus
waifus. I really don't need one. I am my own waifu.

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Re: Lets talk aboout Lions

Post by Falmez on Sat Mar 01, 2014 11:56 pm

waifu time~
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Re: Lets talk aboout Lions

Post by Shinobu! on Sun Mar 02, 2014 12:31 am

To much waifu to handle
my waifu the forum is so wasted
poor waifu..

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Re: Lets talk aboout Lions

Post by Falmez on Sun Mar 02, 2014 12:54 am

Shinobu! wrote:To much waifu to handle
my waifu the forum is so wasted
poor waifu..
sacred waifu
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Re: Lets talk aboout Lions

Post by Shinobu! on Sun Mar 02, 2014 12:56 am

Indeed

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Re: Lets talk aboout Lions

Post by Falmez on Sun Mar 02, 2014 1:24 am

yes indeed
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Re: Lets talk aboout Lions

Post by Dimitri Awesometh on Sun Mar 02, 2014 6:08 am

WAIFU OVERLOAD

I also noticed we should make this thread "Lets talk about waifus"

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Re: Lets talk aboout Lions

Post by Falmez on Mon Mar 03, 2014 2:45 am

no coz it would be all about Kirito-chan then
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Re: Lets talk aboout Lions

Post by Shinobu! on Mon Mar 03, 2014 3:21 am

SAO was so good , like SnK, like  CoD, like your profile pic and of course Kirito's soft ass


Last edited by Falmez on Mon Mar 03, 2014 3:23 am; edited 1 time in total (Reason for editing : coz ur a jerk)

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Re: Lets talk aboout Lions

Post by Shinobu! on Mon Mar 03, 2014 3:22 am

What if Lion cakes are sekai's (aka god, Mother) waifus?!?

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Re: Lets talk aboout Lions

Post by Falmez on Mon Mar 03, 2014 3:23 am

Shinobu! wrote:SAO was so good , like SnK, like  CoD, like your profile pic and of course Kirito's soft ass
yay pal
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Re: Lets talk aboout Lions

Post by Shinobu! on Mon Mar 03, 2014 3:32 am

Falmez wrote:
Shinobu! wrote:SAO was so good , like SnK, like  CoD, like your profile pic and of course Kirito's soft ass
yay pal

I always edit or delete posts not for fun but to regulate the forums.
I shouldn't be using my powers on editing other people opinions.

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Re: Lets talk aboout Lions

Post by Falmez on Mon Mar 03, 2014 3:53 am

i see such doge
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Re: Lets talk aboout Lions

Post by Dimitri Awesometh on Mon Mar 03, 2014 6:18 pm

No, Sekai is the godmother of the lion cakes.
also, duch soge?

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Re: Lets talk aboout Lions

Post by Shinobu! on Mon Mar 03, 2014 6:53 pm

keep it just lions chat please
doges will be shot

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Re: Lets talk aboout Lions

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