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- Path: sparky!uunet!ogicse!reed!nelson
- From: nelson@reed.edu (Nelson Minar)
- Newsgroups: soc.motss
- Subject: Re: Cheese-Louise
- Message-ID: <1992Nov20.025207.6426@reed.edu>
- Date: 20 Nov 92 02:52:07 GMT
- Article-I.D.: reed.1992Nov20.025207.6426
- References: <46046@ogicse.ogi.edu> <1992Nov18.071134.8129@reed.edu> <1992Nov18.164556.25749@osf.org>
- Reply-To: nelson@reed.edu (Nelson Minar)
- Organization: Reed College, Portland, OR
- Lines: 32
-
- In article <1992Nov18.164556.25749@osf.org> coren@speed.osf.org (Robert Coren) writes:
- >I thought stiff brie was anathema to true connoisseurs.
-
- Oh, probably. I don't like it stiff - I prefer it soft, but not runny.
- It's very important that the brie not be cold.
-
- >To get it appropriately runny, isn't it generally sufficient to let
- >it stand at room temperature for half an hour or so?
-
- yep! Problem, though - if the brie is old or strong, then letting it
- sit for that long will emphasize the ammonia and other chemicals that
- make a brie taste strong (and in my mind, bad). So there's a tricky
- balance between proper consistency and proper taste, all
- counterbalanced against the age of the cheese.
-
- >> Maybe my tastes are just too delicate?
- >Oh, I don't think so. :-)
-
- hmm, well. There are so many other pleasures, like blueberries picked
- from bushes, or fresh squeezed orange juice in the morning (but not
- too early morning!), or blueberry tarts, or.. Are these delicate?
-
- >>Could we make it St. Patrick's day, though? By then I'll be able to
- >>legally go to those wine shops and microbreweries..
- >Aha. I wondered when that magical moment was to be. Well, I've got it
- >narrowed down to a span of 31 days, anyway.
-
- Well, my birthday is the same number of days into the year as Ultrix
- (BSD 4.2 derivative) defines the constant for an error message
- indicating "too many levels of symbolic links".
- __
- nelson@reed.edu \/ In a totally sane society, madness is the only freedom
-