cs pub

[Mathius007]

TURKEY DAY COOL!

[vergas]

lol

[Mathius007]

I spam with my pinkey out.

[Cole]

i probably do to.  just like when i drink.  i don't realize it until someone mocks me.

[Mathius007]

yeah.

Occasionaly, when wearing collared shirts, I spam with my collar up.

Somone will say "get that coler down fool!"

Bitch, I'll put my damn coller up if I want to.

[Streetballer]

yea...

[Mathius007]

fO'SHIZZLE.

You know u like dat collar up foooooooooooool. 

[Cole]

ugshwkl'

[Mathius007]

How recently an egg was laid has a bearing on its freshness but is only one of many factors. The temperature at which it is held, the humidity and the handling all play their part. These variables are so important that an egg one week old, held under ideal conditions, can be fresher than an egg left at room temperature for one day. The ideal conditions are temperatures that don't go above 40°F. (4°C.) and a relative humidity of 70 to 80%.

Proper handling means prompt gathering, washing and oiling of the eggs within a few hours after laying. Most commercially produced eggs reach supermarkets within a few days of leaving the laying house. If the market and the buyer handle them properly, they will still be fresh when they reach the table.

It is not true that freshness can be judged by placing an egg in salt water. A carefully controlled brine test is sometimes used to judge shell thickness of eggs for hatching purposes but has no application to freshness of table eggs.

How important is "freshness"? As an egg ages, the white becomes thinner and the yolk becomes flatter. These changes do not have any great effect on the nutritional quality of the egg or its functional cooking properties in recipes. Appearance may be affected, though. When poached or fried, the fresher the egg, the more it will hold its shape rather than spread out in the pan. On the other hand, if you hard cook eggs that are at least a week old, you'll find them easier to peel after cooking and cooling than fresher eggs.
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[Streetballer]

tra lala la la, la la la la, SPAM

[Cole]

ah so that is it

[Mathius007]

is it possible to spam without the use of any appendiges?

[Paladin_Godfather]

How recently an egg was laid has a bearing on its freshness but is only one of many factors. The temperature at which it is held, the humidity and the handling all play their part. These variables are so important that an egg one week old, held under ideal conditions, can be fresher than an egg left at room temperature for one day. The ideal conditions are temperatures that don't go above 40°F. (4°C.) and a relative humidity of 70 to 80%.

Proper handling means prompt gathering, washing and oiling of the eggs within a few hours after laying. Most commercially produced eggs reach supermarkets within a few days of leaving the laying house. If the market and the buyer handle them properly, they will still be fresh when they reach the table.

It is not true that freshness can be judged by placing an egg in salt water. A carefully controlled brine test is sometimes used to judge shell thickness of eggs for hatching purposes but has no application to freshness of table eggs.

How important is "freshness"? As an egg ages, the white becomes thinner and the yolk becomes flatter. These changes do not have any great effect on the nutritional quality of the egg or its functional cooking properties in recipes. Appearance may be affected, though. When poached or fried, the fresher the egg, the more it will hold its shape rather than spread out in the pan. On the other hand, if you hard cook eggs that are at least a week old, you'll find them easier to peel after cooking and cooling than fresher eggs.
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That still doesn't answer what came first.. the chicken or the egg?

[Cole]

that's a stupid question.  the egg has to come first.  To think otherwise is to not understand biology.  at all.  fuggin todds.

[Paladin_Godfather]

explain... in detail... using objects from the room...

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