bagaimana menurut anda anda sekalian ?

apa mending yang ini ?

D'anoa adalah deretan association nine one area
Okeh lanjut. .
berawal dari sepasang suami istri yg sangat bahagia dan telah menghasilkan 42 ekor anak. suddenly, muncul wanita yang merebut suami dari istrinya. eia lupa memperkenalkan nama sepasang suami istri. suaminya bernama Dela Gilawarna dan istrinya sampai sekarang blm di ketahui namanya, wanita yg suddenly muncul ini adalah Uni Afni dia adalah org yg sangat kejam (bagi gue) dan ya amplop gokilnya minta amplop. dia adalah guru agama di SMP 5, SMP tempat anak anak Pa Dela gilawarna bersekolah dan anehnya anak anaknya bisa sekelas (lah gmn lairinnya yya ? gk cape ya ?)
suatu hari pa Dela melamar uni afni padahal pa dela masi berstatus suami org (walah walah)
dela : say ada yg mau aku omongin nih
afni : apa say ?
dela : ini menyangkut masa depan kita
afni : aduh kamu tuh bnyk busy basi deh cpt dong !!
dela : say, kamu mau gak jadi istri aku ?
afni : ya amplop kamu ngelamar aku say ? romantis bgt
dela : ya iyalah tanpa ya iyadong
afni : aku mau kok !! (berseri seri)
dela : (menyanyikan lagu love story-taylor swift)
afni : oiya say ank kamu brp skg ?
dela : 42 ekor
afni : waw so delicious eh salah so amajing
dela : kamu mau trima mereka kn say ?
afni : iya deh say (tmpg terpaksa)
dela : kamu bae bgt deh say
akhirnya setelah mereka menikah, mereka tidak tinggal satu atap tapi satu rumah dan yg pertama kali anak anak mengetahui bahwa ayahnya telah menikahi wanita kejam. anak anak sgt shock hingga bnyk yg menjadi gila, cth : harry dan ada yg menjadi idiot cth : danung dan ada yg menjadi anak band . anak bandcong mksdnya cth : hendy. Ibu tiri anak anak pa dela sgt kejam hingga pd suatu hari kepala suku anak anak dela gilawarna yg plg tua yg brnama harry d suruh untuk membeli taplak bukankah itu sangat kejam ?
kami tak bisa membayangkan lagi betapa kejamnya ibu tiri d'anoa
Candy, specifically sugar candy, is a confection made from a concentrated solution of sugar in water, to which flavorings and colorants are added. Candies come in numerous colors and varieties and have a long history in popular culture.
The word "candy" comes from Arabic qandi, derived from Persian qand, meaning "sugar." In North America, candy is a broad category that includes candy bars, chocolates, licorice, sour candies, salty candies, tart candies, hard candies, taffies, gumdrops, marshmallows, and more. Vegetables, fruit or nuts glazed and coated with sugar are called candied.
Outside North America, the generic name for candy is sweets or confectionery (UK, Ireland, Australia, New Zealand, South Africa and other Commonwealth countries). In Australia and New Zealand, sweets are, in normal usage, further categorised as either chocolate or lollies (for all other non-chocolate candies).
In North America, the UK, and Australia, the word lollipop refers specifically to sugar candy on a stick. While not used in the generic sense of North America, the term candy is used in the UK for specific types of foods such as candy floss (cotton candy in North America and fairy floss in Australia), and certain other sugar based products.
Boiled sugar flavoured candy sticks are commonly referred to as 'Sticks of Rock' or simply 'Rock' and come in many varieties all with a common trend to have bright colours and distinctive flavours that make them a common sight along the seaside resorts of the UK. The popularity of Rock sticks has led to many inventive applications and the skill has even been adapted to create lettering which appears throughout the entire stick as it is eaten - this aspect of Rock makes it an attractive tourist gift as it displays the name of the area visited throughout the cross section of the stick.
Other applications of 'Sticks of Rock' include Barley Sugar Sticks, Aniseed & Sarsaparilla Twists and Coltsfoot Rock, which provide an easy to hold/consume product with medicinal benefits for ailments such as sore throats or low energy levels.
Candy is made by dissolving sugar in water or milk to form a syrup, which is boiled until it reaches the desired concentration or starts to caramelize. The type of candy depends on the ingredients and how long the mixture is boiled. Candy comes in an endless variety of textures from soft and chewy to hard and brittle. Some examples of candy are: caramel, toffee, fudge, praline, tablet, gumdrops, jelly beans, rock candy, lollipops, taffy, cotton candy, candy canes, peppermint sticks, peanut brittle, chocolate-coated raisins or peanuts, hard candy (called boiled sweets in British English) and candy bars.
The final texture of candy depends on the sugar concentration. As the syrup is heated, it boils, water evaporates, the sugar concentration increases, and the boiling point rises. A given temperature corresponds to a particular sugar concentration. In general, higher temperatures and greater sugar concentrations result in hard, brittle candies, and lower temperatures result in softer candies. These "stages" of sugar cooking are:
Stage | Temperature in °F | Temperature in °C | Sugar concentration |
---|---|---|---|
thread | 230-233°F | 110-111°C | 80% |
soft ball (e.g., fudge) | 234-240°F | 112-115°C | 85% |
firm ball | 244-248°F | 118-120°C | 87% |
hard ball | 250-266°F | 121-130°C | 92% |
soft crack | 270-290°F | 132-143°C | 95% |
hard crack (e.g., toffee) | 295-310°F | 146-154°C | 99% |
clear liquid | 320°F | 160°C | 100% |
brown liquid (caramel) | 338°F | 170°C | 100% |
burnt sugar | 350°F | 177°C | 100% |
The names come from the process used to test the syrup before thermometers became affordable: a small spoonful of syrup was dropped into cold water, and the characteristics of the resulting lump were evaluated to determine the concentration of the syrup. Long strings of hardened sugar indicate "thread" stage, while a smooth lump indicates "ball" stages, with the corresponding hardness described. The "crack" stages are indicated by a ball of candy so brittle that the rapid cooling from the water literally causes it to crack.
This method is still used today in some kitchens. A candy thermometer is more convenient, but has the drawback of not automatically adjusting for local conditions such as altitude, as the cold water test does.
Once the syrup reaches 340°F or higher, the sucrose molecules break down into many simpler sugars, creating an amber-colored substance known as caramel. This should not be confused with caramel candy, although it is the candy's main flavoring.
Some candy, including marshmallows and gummi bears, may contain gelatin derived from animal keratin, a protein found in skin, hair, nails, hooves, horns, and teeth, and is thus avoided by vegetarians and vegans. "Kosher gelatin" is also unsuitable for vegetarians and vegans, as it is derived from fish bones.[4] Other substances, such as agar, pectin, starch and gum arabic may be used as gelatin replacers, although the texture of final product may differ from the original.
Other ingredients commonly found in candy that are not vegetarian or vegan friendly include: carmine, which is a dye made from the cochineal; and confectioner's glaze, which may contain wings or other insect parts.
The idea of an edible candy on a stick is very simple, and it is probable that the lollipop has been invented and reinvented numerous times. The word "lolly pop" dates to 1784, but initially referred to soft, rather than hard candy. The term may have derived from the term "lolly" (tongue) and "pop" (slap). The first references to the lollipop in its modern context date to the 1920s. Alternatively it may be a word of Romany origin being related to the Roma tradition of selling toffee apples sold on a stick. Red apple in the Romany language is loli phaba .
The first confectioneries that closely resemble what we call lollipops date to the Middle Ages, when the nobility would often eat boiled sugar with the aid of sticks or handles.The invention of the modern lollipop is still something of a mystery but a number of American companies in the early 20th century have laid claim to it.
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