Will it be no?!
Question: Will it be no!?
Will your answer to this question, be no!?Www@Enter-QA@Com
Answers:
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Cookies are most commonly baked until crisp or just long enough that they remain soft, but some kinds of cookies are not baked at all!. Cookies are made in a wide variety of styles, using an array of ingredients including sugars, spices, chocolate, butter, peanut butter, nuts or dried fruits!. The softness of the cookie may depend on how long it is baked!.
A general theory of cookies may be formulated this way!. Despite its descent from cakes and other sweetened breads, the cookie in almost all its forms has abandoned water as a medium for cohesion!. Water in cakes serves to make the base (in the case of cakes called "batter"[2]) as thin as possible, which allows the bubbles – responsible for a cake's fluffiness – to form better!. In the cookie, the agent of cohesion has become some form of oil!. Oils, whether they be in the form of butter, egg yolks, vegetable oils or lard are much more viscous than water and evaporate freely at a much higher temperature than water!. Thus a cake made with butter or eggs instead of water is far denser after removal from the oven!.
Oils in baked cakes do not behave as soda in the finished result!. Rather than evaporating and thickening the mixture, they remain, saturating the bubbles of escaped gases from what little water there might have been in the eggs, if added, and the carbon dioxide released by heating the baking powder!. This saturation produces the most texturally attractive feature of the cookie, and indeed all fried foods: crispness saturated with a moisture (namely oil) that does not sink into itWww@Enter-QA@Com
A general theory of cookies may be formulated this way!. Despite its descent from cakes and other sweetened breads, the cookie in almost all its forms has abandoned water as a medium for cohesion!. Water in cakes serves to make the base (in the case of cakes called "batter"[2]) as thin as possible, which allows the bubbles – responsible for a cake's fluffiness – to form better!. In the cookie, the agent of cohesion has become some form of oil!. Oils, whether they be in the form of butter, egg yolks, vegetable oils or lard are much more viscous than water and evaporate freely at a much higher temperature than water!. Thus a cake made with butter or eggs instead of water is far denser after removal from the oven!.
Oils in baked cakes do not behave as soda in the finished result!. Rather than evaporating and thickening the mixture, they remain, saturating the bubbles of escaped gases from what little water there might have been in the eggs, if added, and the carbon dioxide released by heating the baking powder!. This saturation produces the most texturally attractive feature of the cookie, and indeed all fried foods: crispness saturated with a moisture (namely oil) that does not sink into itWww@Enter-QA@Com
Nope, it's gonna be yes :)
nononononono
yesyesyesyes
:)Www@Enter-QA@Com
nononononono
yesyesyesyes
:)Www@Enter-QA@Com
Yes!Www@Enter-QA@Com
Definitely!.Www@Enter-QA@Com
yes ha ha, i guess its not no then well it is as i said yes oh i dont NO lolWww@Enter-QA@Com
Obviously it will beWww@Enter-QA@Com
Of course it will be NO !.Www@Enter-QA@Com
Gah either way you got me!.!.!. o-o so i'm not saying anythingWww@Enter-QA@Com
No, it will be Yes!.
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Maybe!.!.!.Www@Enter-QA@Com
Yes, it isWww@Enter-QA@Com
More than likelyWww@Enter-QA@Com
yes indeed :)Www@Enter-QA@Com
yes!. since its a no!.Www@Enter-QA@Com
noWww@Enter-QA@Com
yes it willWww@Enter-QA@Com
noWww@Enter-QA@Com
noWww@Enter-QA@Com
nopeWww@Enter-QA@Com
yesWww@Enter-QA@Com
Yes!.!.!.erm I mean no!.Www@Enter-QA@Com
yes!.Www@Enter-QA@Com
My answer is pending a court room judgementWww@Enter-QA@Com
No of course not my answers YES!.Www@Enter-QA@Com