TBinSTL, I’d like to introduce you to my old friend “poutine” http://members.shaw.ca/kcic1/poutine.html
Poutine is the reason why, if Quebec went to war with France, Quebec would win.
If you like cheese then you won’t like “300” as that is definitely NOT a cheesey movie…in fact I dare say it is a RED MEAT movie.
GO SEE 300!!!! Ancient persians are faggots.
Cheese is the caviar of snack food!!!
I also note that not only does Fred Thompson LOVE cheese but when he gives a cow the ol’ fisheye, guess what comes out when you squeeze the teat….yup….CHEESE!!!!
From Willard Espy’s An Almanac of Words at Play:
What a friend we have in cheeses!
For no food more subtly pleases,
Nor plays so grand a gastronomic part;
Cheese imported – not domestic –
For we all get indigestic
From the pasteurizer’s Kraft and sodden art.
No poem we shall ever see is
Quite as lovely as a Brie is,
For the “queen of cheese” is what they call the Brie;
If you pay sufficient money
You will get one nice and runny,
And you’ll understand what foods these morsels be!
How we covet all the skills it
Takes in making Chevre or Tilset,
But if getting basic Pot Cheese is your aim,
Take some simple curds and wheys, a
Bit of rennet – Lo! you’ve Kaese!
(Which is what, in German, is a cheese’s name.)
Good lasagna, it’s a-gotta
Mozzarella and Ricotta
And a lotta freshly grated Parmesan;
With the latter any pasta
Will be eaten up much faster,
For with Parmesan you’ll find a charm is on.
Ask Ignacio Silone
What he thinks of Provolone,
And the very word will set his eyes aflame;
Then go ask the bounteous Gina
Her reaction to Fontina –
If you raise your eyes, you’ll see she feels the same!
A Pont-l’Eveque au point, What ho!
How our juices all will flow!
But don’t touch a Pont-l’Eveque beyond that stage,
For what you’ll have, you’ll surely find
Is just an overfragrant rind –
There’s no benefit to this fromage from age.
Claret, dear, not Coca-Cola,
When you’re serving Gorgonzola –
Be particular to serve the proper wine;
Likewise pick a Beaune not Coke for
Pointing up a Bleu or Roquefort –
Bless the products of the bovines and the vines!
Ave Gouda! Ave Boursault!
Ave Oka even more so!
Ave Neufchatel, Saluto Port Salut!
And another thing with cheeses –
Every allied prospect pleases –
Ah timbale! Ah Welsh Rabbit! Ah fondue!
And we all know that “Say cheese” is
How a cameraman unfreezes
A subject in a stiff, or shy, or dour way;
There’s no other food so useful,
So bring on a whole cabooseful
Of the stuff of life! The cheese of the gourmet!
Cheese is good.
Real Italian parmegiano cheese is the food of the gods.
Better even than gravy.
and for people who are sensitive to tomatoes, cheese is even better, because it makes a great sauce and tomato sauce substitute.
Better even than gravy.
That’s crazy talk.
Better WITH gravy if you ask me!(isn’t everything better with gravy?)
TBinSTL, I’d like to introduce you to my old friend “poutine”
http://members.shaw.ca/kcic1/poutine.html
Poutine is the reason why, if Quebec went to war with France, Quebec would win.
If you like cheese then you won’t like “300” as that is definitely NOT a cheesey movie…in fact I dare say it is a RED MEAT movie.
GO SEE 300!!!! Ancient persians are faggots.
All this talk of cheese… now I’m hankerin’ for a hunk’a cheese! Yaaaahooo!
Eat it, just don’t cut it.
Cheese is the caviar of snack food!!!
I also note that not only does Fred Thompson LOVE cheese but when he gives a cow the ol’ fisheye, guess what comes out when you squeeze the teat….yup….CHEESE!!!!
From Willard Espy’s An Almanac of Words at Play:
What a friend we have in cheeses!
For no food more subtly pleases,
Nor plays so grand a gastronomic part;
Cheese imported – not domestic –
For we all get indigestic
From the pasteurizer’s Kraft and sodden art.
No poem we shall ever see is
Quite as lovely as a Brie is,
For the “queen of cheese” is what they call the Brie;
If you pay sufficient money
You will get one nice and runny,
And you’ll understand what foods these morsels be!
How we covet all the skills it
Takes in making Chevre or Tilset,
But if getting basic Pot Cheese is your aim,
Take some simple curds and wheys, a
Bit of rennet – Lo! you’ve Kaese!
(Which is what, in German, is a cheese’s name.)
Good lasagna, it’s a-gotta
Mozzarella and Ricotta
And a lotta freshly grated Parmesan;
With the latter any pasta
Will be eaten up much faster,
For with Parmesan you’ll find a charm is on.
Ask Ignacio Silone
What he thinks of Provolone,
And the very word will set his eyes aflame;
Then go ask the bounteous Gina
Her reaction to Fontina –
If you raise your eyes, you’ll see she feels the same!
A Pont-l’Eveque au point, What ho!
How our juices all will flow!
But don’t touch a Pont-l’Eveque beyond that stage,
For what you’ll have, you’ll surely find
Is just an overfragrant rind –
There’s no benefit to this fromage from age.
Claret, dear, not Coca-Cola,
When you’re serving Gorgonzola –
Be particular to serve the proper wine;
Likewise pick a Beaune not Coke for
Pointing up a Bleu or Roquefort –
Bless the products of the bovines and the vines!
Ave Gouda! Ave Boursault!
Ave Oka even more so!
Ave Neufchatel, Saluto Port Salut!
And another thing with cheeses –
Every allied prospect pleases –
Ah timbale! Ah Welsh Rabbit! Ah fondue!
And we all know that “Say cheese” is
How a cameraman unfreezes
A subject in a stiff, or shy, or dour way;
There’s no other food so useful,
So bring on a whole cabooseful
Of the stuff of life! The cheese of the gourmet!
Esp cheese in a can. Or shaped like a brick. Or that melted cheese in the Mexican restaurant.
Good old Colby Cheddar. That’s a cheese that a REAL man can get behind.
Jarlsberg.
I just wish I could eat it. My nursing baby’s allergic to dairy.
Cheese smells like ass…
Mmm hmmm… I enjoy a nice brie from time to time.
I’m just crackers about cheese!