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ChemistryWhat Americans call "parmesan" cheese likely wouldn't be legal in Europe. Fed up with phonies, Italian food chemists have devised a simple molecular test to identify counterfeit cheese. (acsh.org)

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[–]crackedup1979 -1ポイント0ポイント  (2子コメント)

You couldn't pay me to go to that cesspool you call a continent. It's overcrowded and you people have been shitting in and polluting your rivers for thousands of years. Your water probably tastes like fecal matter at this point. I think I'll stay here in Washington and catch some delicious salmon from the virgin little Klickitat right after I slaughter one of my pigs on my 50 acres of pristine land. Then I might go catch another wild foal in the Horse Heaven hills.

[–]Jhyrachy 1ポイント2ポイント  (1子コメント)

Yup, because 100% of europe is the same, totally.

[–]crackedup1979 [スコア非表示]  (0子コメント)

And speaking of bragging about shit you don't take part in when was the last time you processed any food? Keep bragging about your mediocre food you don't have any hand in. At least I raise a lot of my own food. You just buy crap veggies off the shelves that have been in storage for months. I farm, hunt, and fish buddy. The food I produce is superior to anything Europe has to offer. And the dairy right down the road makes cheese that's just as good as anything Italy makes.