hey! hey! stop it! stop it! this is the spam zone. if you see a topic by the author of noodleboy347, dont read it. now, shoo!
i hacked an sp (see my sig)
TER BORCHT DID NOT KILL HER
test EDIT: Failed.
uh-oh... YOU'RE RACIST!!!
you have my vote on: Best Floor Wood Type Identifier http://www.woodidentifierawards.com
idk go ask a hen
DO THE SALSA DANCE
humunu
so, the other day i was looking at the floor and saw this:
SPARTANS!!!
there is no way to win, so they duct tape you to a pool chair, and send you down a river
i was walking down the street when my birthday collapsed
yep... YOU GOT IT
17229
revive of the last topic
Authentic soy sauces are fermented with kōji (麹, the mold Aspergillus oryzae or A. sojae) and other related microorganisms. Authentic soy sauces are made from whole soybeans, but many cheaper brands are made from hydrolysed soy protein instead. These soy sauces do not have the natural color of authentic soy sauces and are typically colored with caramel coloring. In addition, traditionally soy sauces were fermented under natural conditions, such as in giant urns and under the sun, which was believed to contribute to additional flavours. Nowadays most of the commercially-produced counterparts are fermented under machine-controlled environments instead. Virtually all soy sauce has some alcohol added during bottling, which acts as a preservative to protect against spoilage. Soy sauce should always be kept refrigerated and out of direct light. An opened bottle of soy sauce that has been left unrefrigerated could become slightly bitter. Although there are many types of soy sauce, all are salty and earthy-tasting brownish liquids used to season food while cooking or at the table. What some westerners can only describe as a flavorful, kind of sweet taste is a distinct basic taste called umami by the Japanese and "xiān wèi" (鲜味, 鮮味 lit. "fresh taste") by the Chinese. Umami was first identified as a taste in 1908 by Kikunae Ikeda of the Tokyo Imperial University. The monosodium glutamate (MSG) which naturally occurs in soy sauce is what gives it this taste quality.
ook at my avy/sig combo
Tengo la camisa negra hoy mi amor esta de luto Hoy tengo en el alma una pena y es por culpa de tu embrujo Hoy se que tu ya no me quieres y eso es lo que mas me hiere que tengo la camisa negra y una pena que me duele mal parece que solo me quede y fue pura todita tu mentira que maldita mala suerte la mÃa que aquel dÃa te encontre por beber del veneno malevo de tu amor yo quedé moribundo y lleno de dolor respiré de ese humo amargo de tu adiós y desde que tú te fuiste yo solo tengo… tengo la camisa negra porque negra tengo el alma yo por ti perdà la calma y casi pierdo hasta mi cama cama cama caman baby te digo con disimulo que tengo la camisa negra y debajo tengo el difunto tengo la camisa negra ya tu amor no me interesa lo que ayer me supo a gloria hoy me sabe a pura miércoles por la tarde y t u que no llegas ni siquiera muestras señas y yo con la camisa negra y tus maletas en la puerta
