NetNews Usenet Archive 1992 #27/NN_1992_27.iso/spool/soc/motss/48480

Text File | 1992-11-19 | 3.7 KB | 90 lines

Newsgroups: soc.motss
Path: sparky!uunet!pipex!warwick!coventry!idx009
From: [e-mail] (the Crisco Kid)
Subject: Re: Cheese-Louise
Message-ID: <[e-mail]>
Sender: [e-mail] (news user)
Nntp-Posting-Host: cc_sysk
Organization: Eris's Restaurant
References: <[e-mail]>
Date: Thu, 19 Nov 1992 21:10:03 GMT
Lines: 77

In article <[e-mail]> [e-mail] (Jess Anderson) writes:
>Nelson and FJ talking about cheeses gets me going.

Nelson and FJ... maybe.  Cheese, definitely.
>fiery salsa.  The sole virtue of Velveeta is that it's
>always smooth when melted (the library paste in it does
>that, I suppose).

It sounds disgusting, Jess.

>We'll have to work on you Nelson, about sharp cheddar and
>sharper yet Swiss cheese.  You can't get the really good
>stuff in stores here, but in Wisconsin you're seldom more
>than 20 miles from a good cheese factory (what a wonderfully
>sour but clean smell they have!).  If you get there about
>3:00 in the afternoon, when they're pretty much done for the
>day, you can jabber with the cheesemaker, who will take you
>back in the cooler to try the really good stuff.  Costs an
>arm and a leg, but hey, that's why we work, eh?  Both aged
>cheddar and aged Swiss should be at least six months old
>(what's called "aged" in the supermarket is usually about
>two months old), and fairly crumbly, at or just below room
>temperature, and eaten with a really good flatbread (no
>salt!) and strong coffee or a tasty homemade libation like
>dandelion wine.  I like cheese with beer, too.

<drool> <drool> <drool>...

Not to be picky (who, me?), but cheese of whatever kind
really shouldn't be eaten at anything less than room
temperature.  Especially cheeses with REAL flavour, like
mature Cheddars (there's a wonderful cheese-stall in the
market here, selling everything from exquisite farmhouse
Cheddars (the Isle of Mull Cheddar at, oh... (whips out
handy pocket /usr/bin/units) twelve dollars a kilo to
Roquefort and (I beg an indulgence) a most fascinating
blend of Cheddar with rich fruitcake.  Now, the eating
of a sharp cheese with rich fruitcake may be an English
habit, and a Northern English one at that, but I don't care.

Jess, if matter transference had been invented yet, two
minutes ago you'd have discovered me standing next to you,
panting "Cheese... bread... coffee... and dandelion wine!".
I can't resist it when you talk about these things...

>In the soft-cheese department, some guy came from France a
>few years ago to a small Wsconsin town called Belmont and
>started making first-rate Brie, called, naturally enough,
>Brie de Belmont.  This too must be fully ripened, that is,
>starting to run almost as soon as you get it out of the
>fridge.  Delicious, but very hard on the arteries, so it
>should be done in moderation.

Fridge?  Cheese should *never* be kept in the fridge, it upsets
it badly.  Ideally, it should be stored in a cool cellar and
wrapped in muslin.

Hmmmmm.... sounds yummy.  I think I'd like to try that.  And
bugger the arteries...

>There are, fortunately, lots of good cheeses on this earth.

Oh, I know.  Come visit, Jess.

>As for dietary weirdness, I've not run into many people who
>drink aloe vera gel regularly, which I do to the tune of
>about an ounce daily (in OJ).

Does it taste good?  May I ask why you drink it, if it's not
for the taste?

            Kay
--
6'2", dark short hair, blue eyes, bisexual and horny as ....
Kay Dekker, Dept of Industrial Design, Coventry University, Coventry UK
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