Thank you Bulgaria for

Macedonia is a SVRBIAN product, tatar

Christo Stoičkov

Berbatov was unironically better, shame he didn't luck into a strong national team, and that his club managers hated him.

Don't need many inches to shoot a gun.

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For Sirene (called Bulgarian cheese over here)

Wtf, I love Israel now

"bulgarian and romanian gangs"

>Meiji
I haven't even dreamed they're exporting the products to Bulgaria itself!!
It's insult! It's like as if we're importing sushi from China!! We have to apologize gomennnasai!!

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The picture is from an Asian market, no need to apologize my honorary aryan friend.
By the way, is this read Bay Gan Yo, or Bay Ga Nyo?

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Uhh... don't those people know that Bulgarian sour milk can only be produced here because of the specific microbial fauna of the region? You can slap ''Bulgaria'' on any product you like but that won't make it genuine.

Peace be upon thee, thyne apology is accepted.
Good relations are restored.

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It can only be naturally produced here. As in, leaving the milk in a cave or something. You can still buy the yeast and use it anywhere.

I recently learned sumo fans didn't like our guy, because he won many of his fights using the same move, and that move was considered a pleb peasant move. Some caucasian champ now is getting a similar rap. Not sure if its racism or genuine sport fans.

>You can still buy the yeast and use it anywhere.
It's not the same. I've eaten sour milk all around the world(mostly Europe). They use different methodologies and the milk tastes like paste most of the time. I admit i've never traveled to Japan to taste their milk but if they can't get it right in Germany i don't think that they'll get it right in Japan.

I remember in the late 1990s when our local producers collapsed with he economy, and a french brand (Danone?) entered as the big player. Everyone was saying how theirs was awful, grannies were complaining you can't use it as a seed to sour your own milk. I think they kill the bacteria with acid when they get as much fermentation as they want, like how you make wine, and that in our traditional yogurt we just let it continue eating? Not sure.
But in my experience eating local yogurt brands in the USA and in Germany, theirs are either too fat, like butter almost, or made sweet like a desert. I don't think they are trying to do "sour milk", westerners don't like sour in general. They like sweet or spicy.

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are you really that good at making yogurt? i unironically like those meiji bulgaria yogurt series but idk why they have to be bulgarian

I don't know if we are good at it, thats subjective. But we were the first, and ours is a bit different. Its made sour here, not sweet, and more watery. You can shake it and drink it. We make a cold soup out of it too.
So I can't tell you its better, but its different. I like it more.

Sorry I have no idea but it'd be
>Bay Gan Yo
according to my intuition while we'd pronounce it as
>Haku kan yo
>didn't like our guy
It's not the case but it seems Caucsian wrestlers are likely rely on their inborn physical strength indeed and it'd harm their joints. We are just thinking it's regrettable that they couldn't overturn the merciless Mongolian reign.
>and as for him I, alongside many Japanese, regard him to be the most respectable stable master of Sumo because in his stable
>No (traditional) bullying
>Scientific training and diet for his wrestlers
I hope he'll be successful in the future as well desu happy.

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If it's a legal move for the sport they have no right to complain.

Half of Europe seethes when Arjen Robben enters with speed and cuts inside. Its all he did his entire career. And he was just physically so fast and nimble, it was hard to stop it without sending 3 people to guard one, thus opening the other players. Its unintelligent, purely athletic advantage. Fans dislike it. Maybe thats what Japanese see.

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Yoghurt induced longevity