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cheerios · Dec 10, 2001, 07:40 PM

Originally posted by maxelson:


ooops. www.corpse.org. ORG. I always forget that. Sorry. WHoa. Ya, no. I apologize. I did not mean to send you there. Redfaced.
:o

[ 12-10-2001: Message edited by: maxelson ]

Short stories, much better then coffin adds.

Something for wednesday morning while i'm waking up after physics.

thankee Maxelson!!

...oh yeah, I can't figure otu what kind of cheese I get in the dining hall, but I really like it, maybe y'all can help me out... it's white, has no holes and is smoooooooth... not all grainy like swiss... it looks like a white version of american. Dunno, but I like it

esp melted over veggie burgers.

G Barnett · Dec 10, 2001, 08:02 PM

That would be a generic version of Kraft Processed Sliced Swiss cheese. Yes, I know, it's a travesty to sell swiss without the holes, but there you have it. I buy the stuff by the pack as a sorta no-thought required snack.

G Barnett

cpatubo · Dec 10, 2001, 08:07 PM

I get that swiss stuff too, and don't kill me, but I get the "Kraft-Free" kind. Gotta cut back on the fat wherever possible, sad to say. Very yummy on top of Morningstar Grillers Prime "burgers".

cheerios · Dec 10, 2001, 11:13 PM

Originally posted by cpatubo:
I get that swiss stuff too, and don't kill me, but I get the "Kraft-Free" kind. Gotta cut back on the fat wherever possible, sad to say. Very yummy on top of Morningstar Grillers Prime "burgers".

exactly

maxelson · Dec 11, 2001, 10:19 AM

Originally posted by cpatubo:


Garrison Keillor... I love him! We're going to see APHC live on January 5th... can't wait! I'll have to check that book out in the meantime...

I am jealous. Openly and childishly jealous. Being a Scandanavian American myself, it is required cultural material. All of those characters? I know them. Personally. And am related to more than a few. WHat he says about Swedes and Norges? True. All of it. HE's got it dooooown.
I will expect a full report and will be sure to listen to the show on the 5th with you in mind. What the hell will he do in a tropical climate?!? Besides feel guilty about being there, I mean.

maxelson · Dec 11, 2001, 02:47 PM

shamelessbump

G Barnett · Dec 11, 2001, 03:41 PM

Well, got 900g of pure, unsullied Bulgarian feta in my fridge now. Just drained off the salt-water brine and replaced it with fresh so I can pull out most of the salt overnight. Got a big shindig at work tomorrow. Our manager is calling it "Heritage Day" to encourage people to bring culturally-related food. Since my wife's Bulgarian, that's the stuff I'm taking.

She's going to be cooking up a nice batch of Moussaka tonite -- potatoes, onions & ground beef baked with a yogurt-egg batter on top and spiced to taste. I'm going to make a Shopska salad to go along with it. Simple, that -- chopped cucumbers, tomatoes and a bit of onion, with feta crumbled on top. Definitely gonna have to keep it far, far away from the Lutefisk that I know some coworkers are bringing. This is Minnesota, after all.

G Barnett

maxelson · Dec 11, 2001, 04:04 PM

Originally posted by G Barnett:
 Definitely gonna have to keep it far, far away from the Lutefisk that I know some coworkers are bringing. This is Minnesota, after all.

G Barnett

HEY! Who's that disparaging the fishy-creamy silverware melting staple of my heritage!!!
You know you got the good stuff when it turns your silverware black

Christmas eve smorgasbord always includes sil by ME, lefse by whoever has the gumption to put it together, pepparkokars by ME and lutefisk by, again, whoever has the bazungas to show up with it. Of course, Swedish farmer's cheese is there with the Wasa- usually nicely arranged with the sil. The rest of the table contains stuff that you can hear about on any PHC episode. Jello molds, Green Bean cassarole, HDOTD (hot dish o'the day), Swedish meaballs, yaddah, yaddah.
The pastry at the end of the table is anything but average Scandinavian dessert fare. Spectacular.

G Barnett · Dec 11, 2001, 04:16 PM

Yeah, gonna be some Hot Dish there too, from what I remember of the list. One guy is bringing some fresh venison summer sausage; gonna have to try that on crackers with some of the extra feta. Can't wait. We may have some turkey that's been roasted vietnamese-style. I'll give all of you guys the rundown of what we had on Thursday. I'll take copious notes, don't worry.

And as for lutefisk, well, let's just say I don't trust anything that's been soaked in lye. Food don't digest too well once that lye mixes with the hydrochloric in your stomach and turns it all into water. Chemistry's funny that way.

G Barnett

cpatubo · Dec 11, 2001, 04:54 PM

Originally posted by maxelson:
I am jealous. Openly and childishly jealous. Being a Scandanavian American myself, it is required cultural material. All of those characters? I know them. Personally. And am related to more than a few. WHat he says about Swedes and Norges? True. All of it. HE's got it dooooown.
I will expect a full report and will be sure to listen to the show on the 5th with you in mind. What the hell will he do in a tropical climate?!? Besides feel guilty about being there, I mean.

Aww, sorry, not to make you jealous! They hardly come out here anyways. I heard a repeat of the show they had here many years ago... they did some hawaiian music and themed skits, very cool.

My fianc� is from MN, but I've always listened to AHPC before because I enjoy it. It's even funnier now that I've gotten to know his family better! Believe it or not, there *are* nordic people out here in the islands...

Speaking of, we haven't received the annual shipment of lefse yet...

And Lutefisk... *shudder*

maxelson · Dec 11, 2001, 05:22 PM

Originally posted by cpatubo:


Aww, sorry, not to make you jealous! They hardly come out here anyways. I heard a repeat of the show they had here many years ago... they did some hawaiian music and themed skits, very cool.

My fianc� is from MN, but I've always listened to AHPC before because I enjoy it. It's even funnier now that I've gotten to know his family better! Believe it or not, there *are* nordic people out here in the islands...

Speaking of, we haven't received the annual shipment of lefse yet...

And Lutefisk... *shudder*

You sound like my wife! A happy mixture of Swiss and Native American by decent, Swedish by marriage. She has really latched on to the Swedish baking. Loves lefse. Lutefisk, not so much. Lutefisk is like some trial... some reminder that we are human and must endure some pain to retain our identity. Like winter in Minnesota, it brings us together! Then again, there are those of us who don't mind white fish soaked in lye very much!

So. When's the wedding? Will you have jjoikers and Scandinavian handkercheif dancing and a Lutheran Minister and a Butter Creme Torte for a wedding cake? Reindeer?

cpatubo · Dec 12, 2001, 06:17 PM

Originally posted by maxelson:

You sound like my wife! A happy mixture of Swiss and Native American by decent, Swedish by marriage. She has really latched on to the Swedish baking. Loves lefse. Lutefisk, not so much. Lutefisk is like some trial... some reminder that we are human and must endure some pain to retain our identity. Like winter in Minnesota, it brings us together! Then again, there are those of us who don't mind white fish soaked in lye very much!

So. When's the wedding? Will you have jjoikers and Scandinavian handkercheif dancing and a Lutheran Minister and a Butter Creme Torte for a wedding cake? Reindeer?

Your wife sounds like a beautiful mixture.

Me, I'm plain ol asian, heh. Mostly Filipina with about a quarter of Spanish. Maybe throw some Chinese and Japanese in there somewhere. My fianc� is Norweigan and English, mostly. Luckily I have not had to endure Lutefisk. How DO you do it? Then again, Filipino food can be pretty weird too. To steal a line from Mike Meyers, I think most Filipino food was created on a dare.

Wedding... no date as of yet. Been engaged for a little over a year. Waiting for stability, location wise... wanna settle down somewhere. I'll take a Butter Creme Torte, but must deliberate over the rest of your suggestions.

Was your wedding terribly Swedish?

cpatubo · Dec 12, 2001, 06:18 PM

Oh yeah, and CHEESE.

We're having an informal wine tasting at our home on Friday, with the theme of Australian Wines. Any suggestions for cheese?

maxelson · Jul 18, 2002, 01:38 PM

The cheese is $12.99. You want it or what? Da cheese is gooda. You like-a da cheese.
Your fault, chris_v

cheerios · Jul 18, 2002, 01:44 PM

wow, OLD thread!

got my own kitchen now, revelling in the cheezyness that I can have

actually bought a chunk of mozzerella the othe day, for lasagna... had to beat the roomies off it w/ a stick, to keep em from eating it first!

chris v · Jul 18, 2002, 01:48 PM

<blockquote>quote:<hr />Originally posted by maxelson:
The cheese is $12.99. You want it or what? Da cheese is gooda. You like-a da cheese.
Your fault, chris_v

<hr /></blockquote>Mmmm... Cheese...., the resurrection!

a blanket in the sun, a tart pippin, White cheddar and thee.

CV

Timo · Jul 18, 2002, 01:49 PM

I've said it before, I'll say it again. Without cheese, I might not be able to go on.

l'ignorante · Jul 18, 2002, 01:58 PM

cheese = life
my life anyway: I have some slices of Old Gouda for breakfast, always have the genuine Parmigiano Reggiano on my pasta, fresh Mozarella with my tomatoes, and Roquefort in my salade dressing.
And always a slice of cheddar on my hamburger!

maxelson · Jul 18, 2002, 01:59 PM

had chili for lunch. no cheddar. it was somewhat less of an experience as a result.
Swedish Farmers cheese. Anyone had it? Works best with beer. Or perhaps light grain spirits? Hmmm. An experiment in the works.

Timo · Jul 18, 2002, 02:00 PM

<blockquote>quote:<hr />Originally posted by l'ignorante:
I have some slices of Old Gouda for breakfast, always have the genuine Parmigiano Reggiano on my pasta, fresh Mozarella with my tomatoes, and Roquefort in my salade dressing.
And always a slice of cheddar on my hamburger!<hr /></blockquote>This could be the creed of my people.

maxelson · Jul 18, 2002, 02:04 PM

<blockquote>quote:<hr />Originally posted by Timo:
 <blockquote>quote:<hr />Originally posted by l'ignorante:
I have some slices of Old Gouda for breakfast, always have the genuine Parmigiano Reggiano on my pasta, fresh Mozarella with my tomatoes, and Roquefort in my salade dressing.
And always a slice of cheddar on my hamburger!<hr /></blockquote>This could be the creed of my people.<hr /></blockquote>Man, you are on FIRE today! Vacation did you a WORLD of good, didn't it?
Now if only you could have seen some quality theater on your travels...

daimoni · 12:52 AM

.

l'ignorante · Jul 18, 2002, 02:16 PM

<blockquote>quote:<hr />Originally posted by daimoni:
 <blockquote>quote:<hr />Originally posted by Timo:
 <blockquote>quote:<hr />Originally posted by l'ignorante:
I have some slices of Old Gouda for breakfast, always have the genuine Parmigiano Reggiano on my pasta, fresh Mozarella with my tomatoes, and Roquefort in my salade dressing.
And always a slice of cheddar on my hamburger!<hr /></blockquote>This could be the creed of my people.<hr /></blockquote>This is the creed of my people.

On my wife's behalf, I would also like to make a havarti amendment for (nearly all) sandwich options.

Does anyone say "Aye!"?<hr /></blockquote>Aye for havarti !
<img src="http://www.gnc.com/health_notes/Food_Guide/Havarti.jpg" alt=" - " />

DBursey · Jul 18, 2002, 02:27 PM

I'm impressed with the creedence afforded the enzymatic coagulation of liquid excretion of the humble mammary gland. I suspect a certain level of clandestine bovine collaboration at work here in the lounge. By whom I dairy not say.

daimoni · 12:52 AM

.

maxelson · Jul 18, 2002, 02:31 PM

ooooo. my goudaness.

[ 07-18-2002, 03:11 PM: Message edited by: maxelson ]

maxelson · Jul 18, 2002, 03:14 PM

Just thinking. One of Max's favorite snaxes:
a lump of ROmano or Parm Reg (I like the texture and tang of the Romano, I gotta tell you). A bowl of REALLY good balsamic vinegar for dipping. Strawberries and a glass of port.
Pretentious? Sure. But the taste is well worth the derision. Try it. And join me in my epicurian bachanal.

nealconner · Jul 18, 2002, 03:20 PM

<a href="http://cheesenet.wgx.com/cheesenet/literature.asp?action=read&ID=21&type=1" target="_blank">http://cheesenet.wgx.com/cheesenet/literature.asp?action=read&ID=21&type=1</a>

maxelson · Jul 18, 2002, 03:24 PM

"Look Muffy! A website for us!" (and a buck to anyone who can tell me where THAT reference was swiped from!)
<a href="http://cheesenet.wgx.com/cheesenet/drcheese.asp" target="_blank">http://cheesenet.wgx.com/cheesenet/drcheese.asp</a>
Neal. Youda Man.

chris v · Jul 18, 2002, 03:25 PM

<blockquote>quote:<hr />Originally posted by daimoni:

But don't forget da goats. Goats are in the house too!

[/QB]<hr /></blockquote>Yaah! Get the goats out of the house, they're eating my manuscripts again!

That crumbly Mexican goat Queso fresco over Enchiladas Potosinas, Lo Que Quiero!

And Chevre, or Montrachet, with fresh basil, Mmmmm... (goat) Cheese.... Hey, the French were good for something!

CV

maxelson · Jul 18, 2002, 03:27 PM

Cheese Makes the World go Round
Bilbo Baggins
------------------------------------------------------------------------
As i walked in the lonely deserts
I dreamt of a wondrous cheese
So long with no taste, of the curdled cow
Fruit of the camel, is all i have now
What made me stop? And wonder?
Upon my return, which cheese shall i devour first,
With my family friends, as cheese makes the world go round.

Mastrap · Jul 18, 2002, 03:31 PM

NEAL'S YARD DAIRY, 17 Shorts Gardens, Covent Garden, London WC2;
+44 20 7379 7646

Personally, I've read more about cheese than any other edible thing. Cheesemakers and cheese sellers are compulsive letter writers. They all start off by trumpeting the cheese renaissance or, occasionally, the cheese revolution.

I'm dubious about it all. Too often the story is the same: Some stallholder on the Celtic fringes of the country gets hold of some lactating animal, churns up its milk with grass cuttings, steeps the rubbery result in beer, rolls it in ash, wraps it in straw and calls it something with three l's and two f's. Alternately, they make expensive copies of French cheeses: Cornish Pont l'Ev�que or Northumbrian Camembert. The selection is numbing; the quality, dodgy; and the flavour of the cheese, feral.

On top of all this is the fact that the one realm where Britain didn't need a revolution or even a renaissance was cheese. We have had the finest selection of hard cheeses for three hundred years, and while some folks out there are trying to make yak Brie, we are slowly losing the great traditional cheeses like Lancashire, Wensleydale and Double Gloucester, all almost impossible to find in their finest pristine state. And finally, the saddest loss of all: unpasteurized Stilton.

The most serious place to find the good, the excellent and the frankly absurd in all things cheese is Neal's Yard Dairy in the Covent Garden area. But don't think of it as a food shop; think of it as a bookshop. Go and browse, then taste, all the while listening to possibly the most knowledgeable and definitely the most proselytizing shop assistants this side of the Champs-Elys�es.

They take their lead from the owner of Neal's Yard Dairy, cheese expert and affineur Randolph Hodgson, who is generally referred to as "the savior of British cheese." His small shop is packed floor to ceiling with cheeses from the British Isles, the vast majority of them made from unpasteurized milk. Downstairs are the cellars where hundreds of cheeses are stored and matured, turned by hand until just right.

No yak Brie, though.

chris v · Jul 18, 2002, 03:37 PM

<blockquote>quote:<hr />Originally posted by nealconner:
<a href="http://cheesenet.wgx.com/cheesenet/literature.asp?action=read&ID=21&type=1" target="_blank">http://cheesenet.wgx.com/cheesenet/literature.asp?action=read&ID=21&type=1</a>

<hr /></blockquote>Holy Cow (udder)! The poetry section is awesome! At last: A use for the internet!

Dear Steve Jobs,
Whither iCheese?

CV

chris v · Jul 18, 2002, 03:40 PM

<blockquote>quote:<hr />Originally posted by Mastrap:


No yak Brie, though.<hr /></blockquote>Oh dear, the cat's run off with it.

CV

l'ignorante · Jul 18, 2002, 03:46 PM

A funny story illustrating the Belgians frustration towards the Dutch.
In Belgium you can find hundreds of absolute top quality cheeese (Chimay, anybody?) and hundreds of world class beers. And nobody but the Belgians really know these top products. Now...in Holland, there is one cheese, Gouda (It comes in varieties, I know) and basically one beer (Heineken), and the whole !! world knows it, eats it and drinks it.

One of the few places where it's hard to get a Heineken in the world is Belgium (for those who don't know, Belgium boarders Holland, and partly speaks the same language)

CheesePuff · Jul 18, 2002, 04:47 PM

I like cheese. (puffs).

maxelson · Jul 26, 2002, 12:25 PM

My Onion Horoscope this week:
Aquarius: (Jan. 20�Feb. 18)
You have the freedom to choose, and therefore have the potential to transcend your very nature through an act of will, but you will only choose extra cheese.

Timo · Jul 26, 2002, 04:54 PM

<blockquote>quote:<hr />Originally posted by maxelson:
My Onion Horoscope this week:
Aquarius: (Jan. 20�Feb. 18)
You have the freedom to choose, and therefore have the potential to transcend your very nature through an act of will, but you will only choose extra cheese.<hr /></blockquote>MY M.O.!

[ 07-26-2002, 04:55 PM: Message edited by: Timo ]

denim · Jul 26, 2002, 06:19 PM

<a href="http://www.montypython.net/scripts/cheese.php" target="_blank">Cheese</a>, you say?

philzilla · Dec 17, 2002, 09:38 AM

*sneeze*

blergh.

maxelson · Dec 17, 2002, 09:43 AM

Really.
tsk.

daimoni · 12:54 AM

.

maxelson · Dec 17, 2002, 09:54 AM

Never cared for Belgian Beer. I have never found one that did NOT have this all powerfull fruity tang thing going on. That is one flavor in beer of which I am less than enamoured .

daimoni · 12:54 AM

.

maxelson · Dec 17, 2002, 10:02 AM

...and fruity. Good and fruity. Which is why I can't stand it.

philzilla · Dec 17, 2002, 10:10 AM

speaking of good and fruity, where's mastrap?

and max, Stella is my preferred weapon

daimoni · 12:57 AM

.