revtothelimit - motorbike forum

Is now Le_Fromage_Grande

Feck knows why, but I'm quite amused by this.
It was my choice btw.

Are you tho'?

Does Weeksy know?

Trinity765 wrote: Tue Dec 15, 2020 3:53 pm Does Weeksy know?

He was the facillitator of change.

I thought Asian Boss was the big cheese around here.

Turf wars ahoy.

If they get too big for their pants I'll make their usernames pink

Le_Fromage_Grande wrote: Tue Dec 15, 2020 3:54 pm

Trinity765 wrote: Tue Dec 15, 2020 3:53 pm Does Weeksy know?

He was the facillitator of change.

Il est le rennet?

Horse wrote: Tue Dec 15, 2020 4:00 pm

Le_Fromage_Grande wrote: Tue Dec 15, 2020 3:54 pm

Trinity765 wrote: Tue Dec 15, 2020 3:53 pm Does Weeksy know?

He was the facillitator of change.

Il est le rennet?

Dunno, do they use rennet in French cheese?

But what sort of cheese, Stinking Bishop?

MingtheMerciless wrote: Tue Dec 15, 2020 6:10 pm But what sort of cheese, Stinking Bishop?

I'm more bash the bishop

Le_Fromage_Grande wrote: Tue Dec 15, 2020 4:05 pm

Horse wrote: Tue Dec 15, 2020 4:00 pm

Le_Fromage_Grande wrote: Tue Dec 15, 2020 3:54 pm

He was the facillitator of change.

Il est le rennet?

Dunno, do they use rennet in French cheese?

Yes, but it's all in the cut.

Coagulation is the process of transforming the liquid into a semisolid. When making cheese, an enzyme called rennet is added either as a liquid or paste to further encourage the milk to solidify.

As the milk solidifies, it forms curd and whey. The curds are the solid part and whey is the liquid. In this step, the curds are cut using a knife or a tool that resembles a rake.

Cutting the curds further encourages them to expel whey. Generally, the smaller the curds are cut, the harder the resulting cheese will be. Soft cheeses like Camembert or Brie are hardly cut at all. Harder cheeses like cheddar and Gruyere are cut into a very fine texture.

Horse wrote: Tue Dec 15, 2020 6:54 pm

Le_Fromage_Grande wrote: Tue Dec 15, 2020 4:05 pm

Horse wrote: Tue Dec 15, 2020 4:00 pm

Il est le rennet?

Dunno, do they use rennet in French cheese?

Yes, but it's all in the cut.

Coagulation is the process of transforming the liquid into a semisolid. When making cheese, an enzyme called rennet is added either as a liquid or paste to further encourage the milk to solidify.

As the milk solidifies, it forms curd and whey. The curds are the solid part and whey is the liquid. In this step, the curds are cut using a knife or a tool that resembles a rake.

Cutting the curds further encourages them to expel whey. Generally, the smaller the curds are cut, the harder the resulting cheese will be. Soft cheeses like Camembert or Brie are hardly cut at all. Harder cheeses like cheddar and Gruyere are cut into a very fine texture.

That was just like looking through the round window.

Boo. You're supposed to do a terrible job of disguising 'who you are' and then deny it for a bit before grudgingly accepting being outed.

Good luck with the sex change anyway.

Trinity765 wrote: Tue Dec 15, 2020 6:59 pm That was just like looking through the round window.

Did they use Google too?

Is not “Le Gros Fromage” more correct?

JackyJoll wrote: Tue Dec 15, 2020 10:20 pm Is not “Le Gros Fromage” more correct?

The bash the bishop line was pretty gross.