I don't have any worries about changing teams, but I did hear it's easiest to turn gay while standing in line at the DNC... because there's always some ******* in front of you.
Pete
Pete
How QB64 looks to Aria...
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I don't have any worries about changing teams, but I did hear it's easiest to turn gay while standing in line at the DNC... because there's always some ******* in front of you.
Pete
8 hours ago
@Pete @Steve
LOL cutting in half the spaghetti pasta some types of pasta lunga I remember , when I was child , that I hate to break the candela pasta (a long pasta with circle section and with void in the middle) because it is a very hard pasta and it hurts fingers when you try to break it. candela pasta --> and a napoletan recipe candele spezzate al ragù @Bert22306 Ok I must assume that my question number 2 (do you agree that there is no relevant applications developed into QB64pe) is born from my no experience in real programming work world and the Aria introduction has been understood by me as QB64pe has been used more for games than for other type of applications, while at the eyes of an expert coder QB64pe is a robust language for developing everything and she/he needn't a list of program examples which shows the real power of the language. About pasta here a link to know the most types of pasta italian pasta explained (the more) about pasta I find interesting your theory, its principles are that the temperature of the water is costant, the kind of flour used to make the pasta is always the same and so the only relevant items are the surface and the thin of the single piece of pasta. With these assioms I can only agree with you about the perfection of spaghetti in all its variety (spaghetti, spaghettini, spaghettoni, vermicelli, etc etc) spaghetti pizza recipe (pizza di maccheroni napoletana)spaghetti pizza I stop my talking here and I don't speak about lasagne, cannelloni, gnocchi. Moreover about Canederli, Rabaton , Agnolotti, Tortellini, Ravioli that are kinds of pasta in which the flour is less of the 40% of the weight of each single piece of pasta. |
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