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Anti Fat Solidification – Cheese contains fat, which is liquid when hot but solidifies as it cools. This reduces the cheese’s ability to stay sticky. Anti Protein Tightening – When cheese is heated, its proteins (mainly casein) unwind and become...
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UsernameAlreadyInUse
26-30, M
12 replies 102 views 1 day ago1 d
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RightOn · 51-55, F
How long do you want your cheese to stay stretchy and gluey?
+ 2 · Reply · Translate · 1 day ago1 d
UsernameAlreadyInUse · 26-30, M
@RightOn As long as it takes before im finish,like below half hour is already sufficient.
+ 0 · Reply · Translate · 1 day ago1 d
wildbill83 · 41-45, M
I'm sure vascular doctors/surgeons would love that... 🤔
+ 1 · Reply · Translate · 1 day ago1 d
Matt85 · 36-40, M
i heard that they use PVA for the advert pizzas
+ 2 · Reply · Translate · 1 day ago1 d
Sidewinder · 36-40, M
Artificial cheese? No way!

With me, it's gotta be natural or nothing.
+ 2 · Reply · Translate · 1 day ago1 d
MsSwan
I think they should concentrate on curing cancer first.
+ 2 · Reply · Translate · 1 day ago1 d
Patriot96 · 56-60, C
Please keep scientists away from our food
+ 1 · Reply · Translate · 1 day ago1 d
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Quimliqer · 70-79, M
Definitely a death wish!!
+ 2 · Reply · Translate · 1 day ago1 d
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Lilnonames · F
most ads use elmers glue to make the cheese look gooey
+ 2 · Reply · Translate · 1 day ago1 d
 
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