Crucible

[n2ize]

Flames burned fiercly through the night
Nursemaids in top hats giggled at estranged cats
Prostitutes divine and beware
At home the turkey roasted in the oven
The festival had begun
The thanksgiving day parade droned
Crackpots tossed firecrackers
Tossed pots in the face of drunks
Roasting sugarplums
Children tapped on the furnace door
Smiling, grinning
Peter Pan strode upon flowers at Wendy's feet
The afternoon settles into silence
I turned off the TV

[kc7jty]

then what happened?

[n2ize]

then what happened?

I chased away Peter Pan and when he was gone Wendy told me he was a creep and she never much liked him anyway. So I invited her to stay for dinner.

[kc7jty]

What great fortune of golden opportunity. Sure beats my highlight of the day which was a grilled cheese sandwich made with Velveeta. :sick

[n2ize]

I like Velveeta. Haven't had it in years though. A nice cheese omlette with Velveeta. Or, grilled cheese Velveeta sandwiches. I gotta get me some Velveeta soon,

[kc7jty]

I like Velveeta. Haven't had it in years though. A nice cheese omlette with Velveeta. Or, grilled cheese Velveeta sandwiches. I gotta get me some Velveeta soon,
JESUS! I was being facetious.

[n2ize]

I like Velveeta. Haven't had it in years though. A nice cheese omlette with Velveeta. Or, grilled cheese Velveeta sandwiches. I gotta get me some Velveeta soon,
JESUS! I was being facetious.

What makes you think I'm not ? :mrgreen: Do you think Wendy would have stayed for dinner if I had Velveeta omlettes with Spam on the side as part of the menu ? Ah Velveeta and Spam ?? Excuse me, I am feeling a bit ill ... :sick: :sick

[n2ize]

America spells cheese K.R.A.F.T

No wonder America has such lousy taste in cheese. :mrgreen: :mrgreen:

[kc7jty]

Thank God!! I thought you were normal in the ham community and actually liked the stuff. :oops:
America has NO taste in cheese. The clocks ran backwards here for ten minutes today. I knew it was time to get up. Jerry is going to do jail time in his municipality and there is nothing I can do about it. I think McCain is the new leader and we will all be safe for 4 more years.

[n2ize]

Thank God!! I thought you were normal in the ham community and actually liked the stuff. :oops:
America has NO taste in cheese. The clocks ran backwards here for ten minutes today. I knew it was time to get up. Jerry is going to do jail time in his municipality and there is nothing I can do about it. I think McCain is the new leader and we will all be safe for 4 more years.

On certain types of sandwiches I sometimes enjoy a good American cheese. There are also some good quality American cheddars which are excellent.

As far as imported cheeses go I used to enjoy a good Danish Samsoe cheese.Unfortunately it's become impossible to find a good imported Samsoe chese in the USA these days. Guess I'll have to travel to Denmark to get it.

As far as Italian cheses go theres nothing like a quality imported Parmesan or Romano. That stuff that comes in the green plastic container that say's "KRAFT" on it doesn't compare. Also, a good imported provolone is really nuce. With a litttle imported prociutto. C'est magnifique.

[kc7jty]

As Anthony Bourdain once said "that industrial waste that flows from the Kraft cheese factory", and he wasn't talking about a by product. I think I'd dry up and blow away if it wasn't for my imported Pecorino Romano which I use quite a bit. My favorite cheese was a wet blue from Denmark called Pergola. I think it was banned but managed to somehow get into the country through this outlet I knew in Philadelphia. The gvt. got wise though and now it can't be found anywhere. :hand:

I think America's favorite cheese right now is Kraft singles, but especially if they have picked up that distinctive aroma and flavor that exudes from the laundry products aisle at the super market. :shhh

[n2ize]

Yep, I agree with you on the Pecorino Romano. Great stuff. That and a good imported Parmesan are among my favorites. Also, a good fresh mozarella (not the dry stuff wrapped in plastic) and a good Ricotta.

Perhaps you can clue me in. What , for what reason were some of the Danish cheeses banned ? Someone told me it has to do with the fact they are not pasteurized.

And does the law prohibit ALL importations of such cheeses ? Even if imported for personal use / consumption ?

I was really disheartened to find about these bans when I tried to track down Samsoe cheese and I learned that it was still made but no longer available here :( :(

Sound like more idiotic "but it's for for you own good" legislation. meanwhile the politicians get anything they want.

[kc7jty]

I think the general rule is no cheese made from unpasteurized milk that is aged less than 6 months. This eliminates the soft, wet cheeses that really stink but taste absolutely wonderful. They have a minimum amount of salt in them as well. It applies to everyone in the USA. You will sometimes hear of cheeses and cured meats being confiscated by customs from travelers returning to the country from Europe.
Yes, Parmesano Reggiano is really world class cheese, and the fresh mozzarellas are quite good, a mild marinade on the mozzarella is very nice too.
My favorite blues that are legal here are Saga blue and Cambozola. Roquefort can be nice but it's so salty and often sharp.
Nothing like a funky wet blue that is covered in a slimy brown/gray mold and smells like toe jam...yum. They have a wonderful sweet, creamy, earthy, mushroomy (from the molds) flavor. :D

[M0GLO]

There was a delicious English Coastal Chedder import at Trader Joes last year, sharp and tangy but not overwhelming. Made the Vermont Cheddar (which I like very much) taste like a wet sock in comparison.

I will have to see if I can find it locally now.

[kc7jty]

There was a delicious English Coastal Chedder import at Trader Joes last year, sharp and tangy but not overwhelming. Made the Vermont Cheddar (which I like very much) taste like a wet sock in comparison.

I will have to see if I can find it locally now.
You should be able to get some good cheese there. Try to find out if there are any restrictions on French cheese imports there. Those Frenchies make the best cheese in the world.

For ize: Have you ever tasted an imported Italian Mascarpone? It is a gooey cream cheese (comes in a plastic tub) that is so rich it's unbelievable.

[n2ize]

There was a delicious English Coastal Chedder import at Trader Joes last year, sharp and tangy but not overwhelming. Made the Vermont Cheddar (which I like very much) taste like a wet sock in comparison.

I will have to see if I can find it locally now.

The problem with Trader Joe's is they will have a great product and just when you get used to it and/or start liking it they don't have it anymore. Sometimes you can get lucky and track it down elsewhere, other times no such luck.

[n2ize]

There was a delicious English Coastal Chedder import at Trader Joes last year, sharp and tangy but not overwhelming. Made the Vermont Cheddar (which I like very much) taste like a wet sock in comparison.

I will have to see if I can find it locally now.
You should be able to get some good cheese there. Try to find out if there are any restrictions on French cheese imports there. Those Frenchies make the best cheese in the world.

For ize: Have you ever tasted an imported Italian Mascarpone? It is a gooey cream cheese (comes in a plastic tub) that is so rich it's unbelievable.

Mascarpone ? Hmmm... I probably did taste it at one time or another but it has probably been such a long time I don't remember. I do recall having some type of a rich cream cheese either at my Grandfather's house or at the home of one of my relatives. But I am not sure of it was Mascarpone.

Is Mascarpone similar to the cream cheese that is used in making a good quality Italian cheese cake ?

I'll have to keep my eyes out for it. I don't live very far from "Little Italy" in the Bronx. Wonder if any of the Italian groceries would have it over there. Or ,perhaps some of the Italian groceries in my area might.

[n2ize]

There was a delicious English Coastal Chedder import at Trader Joes last year, sharp and tangy but not overwhelming. Made the Vermont Cheddar (which I like very much) taste like a wet sock in comparison.

I will have to see if I can find it locally now.
You should be able to get some good cheese there. Try to find out if there are any restrictions on French cheese imports there. Those Frenchies make the best cheese in the world.
.

My girl friend who is French always jokes that "those rural country folk make the best food and not overpriced as in Paris". She is Parisian however and thus quite urbanized and used to paying more for things.

[kc7jty]

Mascarpone ? Hmmm... I probably did taste it at one time or another but it has probably been such a long time I don't remember. I do recall having some type of a rich cream cheese either at my Grandfather's house or at the home of one of my relatives. But I am not sure of it was Mascarpone.

Is Mascarpone similar to the cream cheese that is used in making a good quality Italian cheese cake ?

I'll have to keep my eyes out for it. I don't live very far from "Little Italy" in the Bronx. Wonder if any of the Italian groceries would have it over there. Or ,perhaps some of the Italian groceries in my area might.
I know it's used to bake something but not sure what. A decent Italian cheese shop will have it. Be sure to get the imported stuff. It's not cheap and has the texture of Camembert at 85 degrees (goo).