shinorenji replied to your post: shinorenji replied to your post: -pick up sister….
but my mom said taking candies from kids is horrible so that’s why i take ice cream instead
Hmm. Can I share with you instead? So we both have ice cream?
shinorenji replied to your post: -pick up sister. -buy ice cream/popsicles for this…
can i come to your house as a robber to steal those ice cream from you?
No D: You might make me cry D:
shinorenji replied to your post: Lol half of your followers are on tumblrdatinggame(.)com
Karl’s followers = cult of Karl-ism yeaaaahhhh xD
I wouldn’t go that far to say that I started a cult >_<…hahaha
butter asldjasljflajflkjflajflas gyahahahahaaaaaa why butter is it because you like to cook? xDDDDD or “my legs are butter, why bother, as long as it’s not your brother?” xDDDD *pun is fun…*
not because I like to cook D:
…because butter is easy to spread /)_-
I’m sorry if this sounds stupid but why do the photos taken with Instagram have so many freaking tags? Like my acquaintance took a pict of a station it be like #Gondangdia #Station #Jakarta #SGSII (that’s her phone omg) #Train
There’s lots of tags because people put lots of tags..
It’s like a sauce that Mexicans use. I don’t know if it’s used it other Spanish cultures, but here in San Diego, I just know that it’s a Mexican thing.
It tastes kinda sweet, salty, and sour (or maybe, right now the sour is from the mango). I know it can taste kinda spicy too.
Here’s something I looked up for you if my explanation didn’t make sense >_<:
Chamoy usually pertains to a type of sauce or spice derived from a variety of pickled fruit, but can also refer to the pickled fruit itself. It often has a slightly acidic and sour taste, combined with some saltiness and sweetness, creating a much layered flavor. Powdered chilies are also added to give the sauce some spiciness. Depending on the region where it is made, the consistency of the sauce can range from being very watery like typical sauces, to being sticky like jam.
There are some uncertainties as to how the chamoy became a part of Mexican cuisine, but many historical accounts point to the Japanese dish called the “umeboshi” as a plausible influence. The umeboshi is a pickled or a dried “ume” fruit that has a very acidic but salty taste. Other accounts credit the Chinese fruit snacks like the “li hing mui” as the origin of the Mexican sauce. Li hing mui is a dried plum that has a very salty and sour taste, often with a hint of sweetness. Another Chinese dried fruit snack called the “see mui” is said to be the source of the word “chamoy.”
shinorenji replied to your post: shinorenji replied to your post: Thursday - Class…
but you’ll never have enough pizza~~~ or chicken wings~~ or noodles… ooooor SUSHI >:)
aksjdfh afklhafklh f SHHHHHH.
I have a lot of noodles, but…you’re right. I’ll never have enough sushi :’(