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Re: Cheese
Originally Posted by Rushman
(Post 5666758)
5 ****ing pages about Cheese> Honestly. I amseriously thinking of quitting this forum and going somewhere more interesting. The "watching paint dry" forum for example.
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Re: Cheese
Originally Posted by ugacrew
(Post 5666772)
This could get interesting if we start talking about ways to 'cut' the cheese. Who to do it with. Is cutting the cheese under water over rated or natures way of providing a little jacuzzi action. Yeah, it's lame but how else can you make cheese exciting.
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Re: Cheese
I like any cheese that doesn't taste like rubber..
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Re: Cheese
Originally Posted by anabella
(Post 5667018)
I like any cheese that doesn't taste like rubber..
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Re: Cheese
Originally Posted by Rushman
(Post 5667024)
Theres a really filthy joke in there somewhere waiting to get out.
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Re: Cheese
Originally Posted by NC Penguin
(Post 5666647)
Just a snack? Eaten with what? Beer? Wine?
Curds are some of the remains from the cheese making process so they're not strictly cheese. They may not technically be cheese (if that's true, not sure), but they basically just taste like cheese. I'm not saying you're wrong... I just wonder if they are truly the leftovers, or we're just calling them curds... I don't know. |
Re: Cheese
Originally Posted by BritGuyTN
(Post 5665576)
additionally the cabot butter is the closest i can get to uk style butter (i.e. not some suhary bollocks)
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Re: Cheese
Originally Posted by Rushman
(Post 5666758)
5 ****ing pages about Cheese> Honestly. I amseriously thinking of quitting this forum
How many more pages will it take? I ask purely out of curiosity. |
Re: Cheese
Originally Posted by Bill_S
(Post 5668329)
How many more pages will it take? I ask purely out of curiosity.
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Re: Cheese
Originally Posted by Bill_S
(Post 5668329)
How many more pages will it take? I ask purely out of curiosity.
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Re: Cheese
Originally Posted by Tracym
(Post 5662386)
So, even though I am supposedly a cook, I do get lazy...
On my own, decided a glass of wine, crackers, bit of fruit, and a lovely cheese assortment sounded like an easy dinner. Favourites lying around today were: French Brie Wisconsin Cheddar (in this case the curds) Danish Havarti Smoked Gouda and a nice new addition... English White Stilton with Apricots (Trader Joe's btw) What are some of your favourites? Danish Jarlsburg? No Rochfort? No Dorset Blue Vinny? Nnnnnn-o Venezuelan Beaver cheese? No Sage Derby? Normally today - yes, but the van broke down. Camembert perhaps? Yes - oh sorry, the cats eaten it. :rofl::rofl::rofl::rofl: |
Re: Cheese
Saganaki is good
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Re: Cheese
Originally Posted by Rushman
(Post 5668626)
I will be taking hostages smart arse.
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Re: Cheese
Originally Posted by hatfield1
(Post 5668682)
Saganaki is good
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Re: Cheese
Originally Posted by hatfield1
(Post 5668682)
Saganaki is good
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