the chesse topic this is now
for those of you who want the origanl its
"all the money out of my pocket"
Thread
Posts in chronological order
You're kiddin'....right?
Just don't expect anyone to agree with you.
Just don't expect anyone to agree with you.
READ THE POST IDIOT ITS A COMPLIMENT
sorry just don't get so antsy
sorry just don't get so antsy
[QUOTE][QUOTENAME]poopdude wrote: [/QUOTENAME]READ THE POST IDIOT ITS A COMPLIMENT
sorry just don't get so antsy[/QUOTE]
It's Queenzone. As I have said in the past, what can you expect from Queenzoners? Certainly not the capability to understand humor, that is for fucking sure.
Cheers
sorry just don't get so antsy[/QUOTE]
It's Queenzone. As I have said in the past, what can you expect from Queenzoners? Certainly not the capability to understand humor, that is for fucking sure.
Cheers
Gus, you almost made me think
.
www.cheese.com
To make cheese:
Take a hell of a lot of milk (10 gallons will make less then 1/2 a gallon of cheese) and cook it slowly on the stove. For flavorful cheese, it is best to use unpasturized milk, which is almost impossible to buy and must be obtained from a cow, or goats milk, which tastes good even when pasturized. As the curds form, add a cube or two of rennet, found at most specialty stores. This will cause the curds to coagulate.
Constantly stirring the curds at this point will give you something more like mozzerella, which can be great. Instead, let the curds form naturally for something more like a jack cheese.
Let the curds cook until you are satisfied with your yield, and then remove, placing them in cheese cloth and allowing them to drain. Then press into a mold.
Take a hell of a lot of milk (10 gallons will make less then 1/2 a gallon of cheese) and cook it slowly on the stove. For flavorful cheese, it is best to use unpasturized milk, which is almost impossible to buy and must be obtained from a cow, or goats milk, which tastes good even when pasturized. As the curds form, add a cube or two of rennet, found at most specialty stores. This will cause the curds to coagulate.
Constantly stirring the curds at this point will give you something more like mozzerella, which can be great. Instead, let the curds form naturally for something more like a jack cheese.
Let the curds cook until you are satisfied with your yield, and then remove, placing them in cheese cloth and allowing them to drain. Then press into a mold.
Ten of those marshmellow ropes arent sitting well...
Why cant peole leave us Queen fans alone?
[QUOTE][QUOTENAME]IloveRT wrote: [/QUOTENAME]Why cant peole leave us Queen fans alone?[/QUOTE]
Um, who's attacking you?
Cheers
Um, who's attacking you?
Cheers
Why the hell does people even bother us...? do they have a life at all???
ITS A MOTHERFUCKING COMPLIMENT DUMBASSES
GO TO HELL IF YOU THINK FOR ONE SECOND THAT QUEEN DESERVES ANY HATRED AT ALL!!!!!
GO TO HELL IF YOU THINK FOR ONE SECOND THAT QUEEN DESERVES ANY HATRED AT ALL!!!!!
[QUOTE][QUOTENAME]poopdude wrote: [/QUOTENAME]ITS A MOTHERFUCKING COMPLIMENT DUMBASSES
GO TO HELL IF YOU THINK FOR ONE SECOND THAT QUEEN DESERVES ANY HATRED AT ALL!!!!![/QUOTE]
First of all, this statement would make just as much sense without the caps lock being on. Turn it off. Now secondly, I am agreeing with you, so please, do not lump all of us into your caps rant. I already told you that it's Queenzone; satirical posts do not fly well with these people.
Cheers
GO TO HELL IF YOU THINK FOR ONE SECOND THAT QUEEN DESERVES ANY HATRED AT ALL!!!!![/QUOTE]
First of all, this statement would make just as much sense without the caps lock being on. Turn it off. Now secondly, I am agreeing with you, so please, do not lump all of us into your caps rant. I already told you that it's Queenzone; satirical posts do not fly well with these people.
Cheers
Three cheers for reading the post.