|
Oh I dunno. Seems to go well with Oscar Mayer weiners in Wonder Bread rolls.
/ravi
|
|
|
|
|
I never liked any cheese singles. I like real cheese.
Random: I Googled 'big cheese' to get a joke in, and this place[^] was the first result.
What do you get when you cross a joke with a rhetorical question?
---
The metaphorical solid rear-end expulsions have impacted the metaphorical motorized bladed rotating air movement mechanism.
---
Do questions with multiple question marks annoy you???
|
|
|
|
|
Is it fair to say you don't frequent singles bars? 
/ravi
|
|
|
|
|
Life is like a s**t sandwich; the more bread you have, the less s**t you eat.
|
|
|
|
|
Not even if washed down with an ice cold Tang? Would that convert your to a  ?
/ravi
|
|
|
|
|
Not a chance, not even if you offered the space trip to go with it 
My body is a temple, even if there aren't many worshippers!
Life is like a s**t sandwich; the more bread you have, the less s**t you eat.
|
|
|
|
|
Nay...
i got some different salts though.
And i love a fine dine but i won't ever have stinky cheese in my house!
On the other hand i pay BK a visit frome time to time and love asian food, so ...
i think i'm not a food snob but surely on beer and schnapps
if(this.signature != "")
{
MessageBox.Show("This is my signature: " + Environment.NewLine + signature);
}
else
{
MessageBox.Show("404-Signature not found");
}
|
|
|
|
|
Do you react if someone posts a blunt generalization without any base or argumentation?
The only thing I read in the article is that the author has someone in his environment who uses "truffle everything" (until they figure out how the taste is added to said oil) and thinks that one has to drink beer to be a non-snob.
There's a local stinky cheese that I'd like to introduce the author to. You know it is "ripe" to be eaten as soon as the cheese starts to move (due to the maggots in there).
Bastard Programmer from Hell 
If you can't read my code, try converting it here[^]
|
|
|
|
|
Like the Sardinian "Casu Marzu"?
Geek code v 3.12
GCS d--- s-/++ a- C++++ U+++ P- L- E-- W++ N++ o+ K- w+++ O? M-- V? PS+ PE- Y+ PGP t++ 5? X R++ tv-- b+ DI+++ D++ G e++>+++ h--- r++>+++ y+++*
Weapons extension: ma- k++ F+2 X
|
|
|
|
|
Yup, very similar 
Bastard Programmer from Hell 
If you can't read my code, try converting it here[^]
|
|
|
|
|
Casu Marzu theMovie[^], for those that haven't eaten yet.
|
|
|
|
|
Eddy Vluggen wrote: Do you react if someone posts a blunt generalization without any base or argumentation?
Does this bother you? 
|
|
|
|
|
Yes, as the author is serving them as facts. They're not even an opinion, just his personal preferences. It is as valuable as a list of his/her favorite colors.
In other words; it is a FaceBook post, disguised as an article.
Bastard Programmer from Hell
If you can't read my code, try converting it here[^]
|
|
|
|
|
Wow!
I hate to see your reaction to something that really matters.
|
|
|
|
|
Slacker007 wrote: I hate to see your reaction to something that really matters.
You won't see me posting such a reaction in the C# or the Database-forum
Bastard Programmer from Hell
If you can't read my code, try converting it here[^]
|
|
|
|
|
I've seen a few of those here too. 
|
|
|
|
|
I should not have used the article, I know. 
I only added it, to aid in getting a conversation started...70+ replies so far; not bad, and on a subject most everyone likes - food.
Cheers.
|
|
|
|
|
Apparently I am a food snob according to that bit of drivel. I'm sure I am also a beer snob. Or I just enjoy my food and and want it to be amazing for the money I spend. Plus I like to have the proper tools for the job.
0) I have three salts, kosher, iodized, and sea (in flake for serving and rock for grinding).
1) No truffle anything, but I do have a selection of various oils for various tasks. Flavored for dipping, peanut for frying, etc.
2) Selection of bitters? Well, I live in Wisconsin. The Brandy Old Fashioned is pretty much the state drink. So yes. I do have bitters but nothing fancy.
3) Specific glasses for specific drinks? Yes. Just for beer I have four types. Pint, Snifter, Tulip, and Flute. Then the whiskey/scotch glasses.
4) Cheese... did I mention I live in Wisconsin?
|
|
|
|
|
Now I got curious.
Over here we have like three brands and fifty types of cheese.
I've never been in Wisconsin, but last time I was in the US the supermarkets had fifty brands and three types of cheese. Cheddar, jack and string. And cheddar didn't have anything to do with Cheddar.
Earlier I had the same opinion about US beers. (Coors lite anyone?)
But I've changed my mind after having been to Brooklyn.
So, please tell me about Wisconsin cheese.
|
|
|
|
|
For one, Wisconsin is Cheese Central. I have been there (the Wisconsin Dells/Great Wolf Lodge). We got a lot of good cheeses there. I loved the squeaky curds!
What do you get when you cross a joke with a rhetorical question?
---
The metaphorical solid rear-end expulsions have impacted the metaphorical motorized bladed rotating air movement mechanism.
---
Do questions with multiple question marks annoy you???
|
|
|
|
|
I guess I'd better put it on my list then.
|
|
|
|
|
Also, people from there are often called 'Cheese-heads'.
Quite a cheesy name, no?
What do you get when you cross a joke with a rhetorical question?
---
The metaphorical solid rear-end expulsions have impacted the metaphorical motorized bladed rotating air movement mechanism.
---
Do questions with multiple question marks annoy you???
|
|
|
|
|
Wisconsin is the dairy state. All things milk. Recently there has been a surge in specialty cheese makers. Lots of getting back to basics and return to an artisanal method of cheese making. A lot like what is going on in the microbrewing movement is also going on in the cheese making community.
It all depends on the type of market you shop at. At one of the more "normal" supermarkets you might have a smaller selection. You will find cheddar, swiss, low moisture mozzarella, jack, but not much more. If you go to a specialty or more upscale market you will find a lot of variety. While cheddar is their bread and butter, I've had some fabulous smoked goudas, some excellent bleu, farmer cheeses, fontina, gorgonzola, and on and on. As far as cheese curds go, fresh is preferred. Otherwise they lose their squeak. Fresh and deep fried is a thing of beauty.
A good example is Carr Valley[^] does a fabulous job with everything they do. If I'm lucky I can find their 15 or 20 year aged cheddar. Which is full of lovely salt crystals and amazing with fruit. A lot of cheddars but other very good selections.
And beer, we have a lot of great breweries as well. Must be something to do with the northern European immigrants. Beer, sausage, and cheese.
|
|
|
|
|
Jörgen Andersson wrote: hree types of cheese. Cheddar, jack and string.
A lot of Americans that were born in the United States have an aversion to strong cheeses, in general. This is my opinion and is not based on fact.
Most supermarkets have a cheese section now, where you can get traditional, authentic, and rare cheeses from all over the world.
|
|
|
|
|
I'm a vegetarian, but I'm not supposed to say that because vegetarians are known to tell people they are vegetarian.
I like love French cheeses! 
My blog[ ^]
public class SanderRossel : Lazy<Person>
{
public void DoWork()
{
throw new NotSupportedException();
}
}
|
|
|
|
General 
News 
Suggestion 
Question 
Bug 
Answer 
Joke 
Praise 
Rant 
Admin 
Submit an article or tip
