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Jos 3 year s ago
#3 The number 4 is also bad luck in China, but they treat it like 13 in the US. There is no 4th floor. It goes from 3 to 5. Also, no 14th, 24th, 34th, etc., and no floors at all in the 40’s.
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Renius 3 year s ago
Cheese is NOT just pats of butter and who puts beans in their cheese? Cheese is produced by bacteria changing the chemical makeup of milk in a molecular level, butter is the just the fats and oils of fresh milk without the whey and water.
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Prue 3 year s ago
Renius,
He doesn't say that cheese is just pats of butter... Read it again.
And people over there obviously put bean in it... Each country has it's particularlities in taste. In Australia they have red beets on burgers for example.
He doesn't say that cheese is just pats of butter... Read it again.
And people over there obviously put bean in it... Each country has it's particularlities in taste. In Australia they have red beets on burgers for example.
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Debby 3 year s ago
Renius,
No, no silly. They said it's NOT cheese. It's literally a huge pat of butter (about 3 normal pats worth) with a little smudge of red bean for added flavor. Kudos on your knowledge of the molecular make up of cheese, though.
No, no silly. They said it's NOT cheese. It's literally a huge pat of butter (about 3 normal pats worth) with a little smudge of red bean for added flavor. Kudos on your knowledge of the molecular make up of cheese, though.
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Kenneth 3 year s ago
#1 better if people mesmerized by their phone aren't warned against their stupidity
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Dani 3 year s ago
Of all the pictures I have seen I think either S Korea or rural Japan would be my destination of choice for Asia. Vietnam would be quite exquisite too.
He doesn't say that cheese is just pats of butter... Read it again.
And people over there obviously put bean in it... Each country has it's particularlities in taste. In Australia they have red beets on burgers for example.
No, no silly. They said it's NOT cheese. It's literally a huge pat of butter (about 3 normal pats worth) with a little smudge of red bean for added flavor. Kudos on your knowledge of the molecular make up of cheese, though.