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McDonalds used to be bad, but now is worse.
A good burger costs $20 and is worth it.
Few franchise restaurants here are any good. Jack In The Box, In-N-Out
Burger, Popeye\'s Fried Chicken are OK.
Good burgers are at Trick Dog, Absinthe, Zuni Cafe. Not chains. They
will actually cook a burger rare if you ask.
The worst place I\'ve been for cheese is France. I was given something with the consistency of jelly and the smell of a sewage plant. When I tried to buy proper cheeses like cheddar, I believe I insulted them.
Some of their cheese is good but some is nasty stinky. Boursin is
great on crackers or bread. Ours is made in USA under franchise from
the French.
I like the Dutch hard aged gouda, nutty flavored with the salty
crystals. It\'s great in sauces.
On Fri, 21 Apr 2023 16:00:21 -0700, John Larkin wrote:
Some of their cheese is good but some is nasty stinky. Boursin is great
on crackers or bread. Ours is made in USA under franchise from the
French.
https://en.wikipedia.org/wiki/Cambozola
That\'s tasty and Costco usually has it. Gorgonzola is a little over the
top unless you crumble it in a salad or something. The Camembert
combination improves both.
https://en.wikipedia.org/wiki/Cambozola
That\'s tasty and Costco usually has it. Gorgonzola is a little over the
top unless you crumble it in a salad or something. The Camembert
combination improves both.
On 21/04/2023 14:22, Max Demian wrote:
On 21/04/2023 14:00, Joe wrote:
On Fri, 21 Apr 2023 02:40:06 +0100
\"Commander Kinsey\" <CK1@nospam.com> wrote:
Apparently their cheese tastes like cardboard.
I\'ve been to the US a few times, and never found any cheese other than
Monterey Jack, which is of the Edam type i.e. rather mild. I\'m sure
there are others, but the supermarkets don\'t seem to stock them.
Don\'t they have something they call Cheddar? What is that like?
Yellow rubbery plastic - what did you expect?
On Fri, 21 Apr 2023 22:51:34 +0100, Martin Brown
\'\'\'newspam\'\'\'@nonad.co.uk> wrote:
On 21/04/2023 14:22, Max Demian wrote:
On 21/04/2023 14:00, Joe wrote:
On Fri, 21 Apr 2023 02:40:06 +0100
\"Commander Kinsey\" <CK1@nospam.com> wrote:
Apparently their cheese tastes like cardboard.
I\'ve been to the US a few times, and never found any cheese other than
Monterey Jack, which is of the Edam type i.e. rather mild. I\'m sure
there are others, but the supermarkets don\'t seem to stock them.
Don\'t they have something they call Cheddar? What is that like?
Yellow rubbery plastic - what did you expect?
Maybe 25 years ago. We have some really good cheeses now, often from
co-op dairies that start with really good milk.
On Sat, 22 Apr 2023 00:54:33 GMT, Scott Lurndal wrote:
Nothing beats wisconsin chedder, aged 15 years.
I used to make a run over to Vermont to get rat trap cheese. The country
stores would have a wheel of it and slice off a pound or whatever you
wanted. It would get you attention.
https://calefs.com/shop/calefs-cheese-deli/cheese-calefs-cheese-deli/rat-
trap/
I lived in Dover NH for years,and Calef\'s had some good cheese too. The
closest I can come around here is KerryGold Dubliner.
On Fri, 21 Apr 2023 18:04:40 +0100, rbowman <bowman@montana.com> wrote:
On Fri, 21 Apr 2023 02:40:06 +0100, Commander Kinsey wrote:
On Mon, 03 Apr 2023 21:23:20 +0100, John Larkin
jlarkin@highlandsnipmetechnology.com> wrote:
On 3 Apr 2023 20:03:50 GMT, rbowman <bowman@montana.com> wrote:
On Mon, 03 Apr 2023 08:17:50 -0700, John Larkin wrote:
Grits? Grits is wonderful.
Probably apocryphal but my brother had a story about a Yankee engineer
working at Redstone during the BOMARC project. They were under a lot
of pressure and everyone\'s fuse was a little short.
The engineer went to the same diner every morning for breakfast and
would say \"No grits.\" Being Alabama his order would always come with
grits. Finally he snapped, threw the grits through a plate glass
window saying \"No goddamn grits!\"
Yanks eat cream of wheat and toast Wonder Bread. Hopeless.
White grits. Yellow grits. Cheezy grits. Fried grits. Grits and hash.
Apparently their cheese tastes like cardboard.
White trash cooking usually involves Velveeta.
https://en.wikipedia.org/wiki/Velveeta
That links to \"American cheese\" -
https://en.wikipedia.org/wiki/American_cheese
So the one you name after your country is the rubbish stuff?
We have that too, it\'s called \"cheese slices\" made by Kraft, but copied
by supermarkets. Quite nice actually. Easy to use on a sandwich, no
cutting needed, and sometimes I scoff 10 slices just shoving it in my
mouth.
Although I also get proper sliced cheese. You can get Edam and Gouda in
slices nice to stick in a sandwich.
I see Kraft bought Velveeta. I thought with a name like Kraft it was
German, like Kraftwerk.
Oh yeah, named after one of the countless foreigners you let in.
ICK! American Cheese is nothing but slices of solidified salty goo
pretending to be \"cheese\" but really are just slices of yellow jelly.
Dairylea and Laughing cow is in the same category as these.
I am extremely proud of my two daughters as they are 2 and 6 and neither
of them will eat any of this rubbish and will actually say to me I wand
Parmesan on my pasta or Cheddar on my crackers......
I have to say that since my childhood where we had Red Leicester,On 21/04/2023 22:06, Commander Kinsey wrote:
On Fri, 21 Apr 2023 18:04:40 +0100, rbowman <bowman@montana.com> wrote:
On Fri, 21 Apr 2023 02:40:06 +0100, Commander Kinsey wrote:
On Mon, 03 Apr 2023 21:23:20 +0100, John Larkin
jlarkin@highlandsnipmetechnology.com> wrote:
On 3 Apr 2023 20:03:50 GMT, rbowman <bowman@montana.com> wrote:
On Mon, 03 Apr 2023 08:17:50 -0700, John Larkin wrote:
Grits? Grits is wonderful.
Probably apocryphal but my brother had a story about a Yankee
engineer
working at Redstone during the BOMARC project. They were under a lot
of pressure and everyone\'s fuse was a little short.
The engineer went to the same diner every morning for breakfast and
would say \"No grits.\" Being Alabama his order would always come with
grits. Finally he snapped, threw the grits through a plate glass
window saying \"No goddamn grits!\"
Yanks eat cream of wheat and toast Wonder Bread. Hopeless.
White grits. Yellow grits. Cheezy grits. Fried grits. Grits and hash.
Apparently their cheese tastes like cardboard.
White trash cooking usually involves Velveeta.
https://en.wikipedia.org/wiki/Velveeta
That links to \"American cheese\" -
https://en.wikipedia.org/wiki/American_cheese
So the one you name after your country is the rubbish stuff?
We have that too, it\'s called \"cheese slices\" made by Kraft, but
copied by supermarkets. Quite nice actually. Easy to use on a
sandwich, no cutting needed, and sometimes I scoff 10 slices just
shoving it in my mouth.
Although I also get proper sliced cheese. You can get Edam and Gouda
in slices nice to stick in a sandwich.
I see Kraft bought Velveeta. I thought with a name like Kraft it was
German, like Kraftwerk.
Oh yeah, named after one of the countless foreigners you let in.
ICK! American Cheese is nothing but slices of solidified salty goo
pretending to be \"cheese\" but really are just slices of yellow jelly.
Dairylea and Laughing cow is in the same category as these.
I am extremely proud of my two daughters as they are 2 and 6 and neither
of them will eat any of this rubbish and will actually say to me I wand
Parmesan on my pasta or Cheddar on my crackers......
I am extremely proud of my two daughters as they are 2 and 6 and neither
of them will eat any of this rubbish and will actually say to me I wand
Parmesan on my pasta or Cheddar on my crackers......
On 22/04/2023 08:56, SH wrote:
On 21/04/2023 22:06, Commander Kinsey wrote:
On Fri, 21 Apr 2023 18:04:40 +0100, rbowman <bowman@montana.com> wrote:
On Fri, 21 Apr 2023 02:40:06 +0100, Commander Kinsey wrote:
On Mon, 03 Apr 2023 21:23:20 +0100, John Larkin
jlarkin@highlandsnipmetechnology.com> wrote:
On 3 Apr 2023 20:03:50 GMT, rbowman <bowman@montana.com> wrote:
On Mon, 03 Apr 2023 08:17:50 -0700, John Larkin wrote:
Grits? Grits is wonderful.
Probably apocryphal but my brother had a story about a Yankee
engineer
working at Redstone during the BOMARC project. They were under a lot
of pressure and everyone\'s fuse was a little short.
The engineer went to the same diner every morning for breakfast and
would say \"No grits.\" Being Alabama his order would always come with
grits. Finally he snapped, threw the grits through a plate glass
window saying \"No goddamn grits!\"
Yanks eat cream of wheat and toast Wonder Bread. Hopeless.
White grits. Yellow grits. Cheezy grits. Fried grits. Grits and hash.
Apparently their cheese tastes like cardboard.
White trash cooking usually involves Velveeta.
https://en.wikipedia.org/wiki/Velveeta
That links to \"American cheese\" -
https://en.wikipedia.org/wiki/American_cheese
So the one you name after your country is the rubbish stuff?
We have that too, it\'s called \"cheese slices\" made by Kraft, but
copied by supermarkets. Quite nice actually. Easy to use on a
sandwich, no cutting needed, and sometimes I scoff 10 slices just
shoving it in my mouth.
Although I also get proper sliced cheese. You can get Edam and Gouda
in slices nice to stick in a sandwich.
I see Kraft bought Velveeta. I thought with a name like Kraft it was
German, like Kraftwerk.
Oh yeah, named after one of the countless foreigners you let in.
ICK! American Cheese is nothing but slices of solidified salty goo
pretending to be \"cheese\" but really are just slices of yellow jelly.
Dairylea and Laughing cow is in the same category as these.
I am extremely proud of my two daughters as they are 2 and 6 and neither
of them will eat any of this rubbish and will actually say to me I wand
Parmesan on my pasta or Cheddar on my crackers......
I have to say that since my childhood where we had Red Leicester,
Wensleydale, Cheddar, Stilton or Danish blue, plus a few goat and
processed cheeses, things have come on marvellously.
Must be over a hundred cheeses on sale that are not hard to find.
SH wrote:
I am extremely proud of my two daughters as they are 2 and 6 and neither
of them will eat any of this rubbish and will actually say to me I wand
Parmesan on my pasta or Cheddar on my crackers......
Authentic Parmesan imported from Southern Parmesia is to die for.
On 22/04/2023 03:19, rbowman wrote:
On Fri, 21 Apr 2023 16:00:21 -0700, John Larkin wrote:
Some of their cheese is good but some is nasty stinky. Boursin is great
on crackers or bread. Ours is made in USA under franchise from the
French.
https://en.wikipedia.org/wiki/Cambozola
That\'s tasty and Costco usually has it. Gorgonzola is a little over the
top unless you crumble it in a salad or something. The Camembert
combination improves both.
Theres two versions of Gorgonzola,
Gorgonzola Dolce (Dolce is italian for sweet) is a younger gorgonzola,
much milder and less blue veining
Gorgonzola Piccante (Piccante is italian for spicy) is an older
gorgonzola, much stronger and far more blue veining
On Sat, 22 Apr 2023 00:54:33 GMT, Scott Lurndal wrote:
Nothing beats wisconsin chedder, aged 15 years.
I used to make a run over to Vermont to get rat trap cheese. The country
stores would have a wheel of it and slice off a pound or whatever you
wanted. It would get you attention.
https://calefs.com/shop/calefs-cheese-deli/cheese-calefs-cheese-deli/rat-
trap/
I lived in Dover NH for years,and Calef\'s had some good cheese too. The
closest I can come around here is KerryGold Dubliner.
On 21/04/2023 22:51, Martin Brown wrote:
On 21/04/2023 14:22, Max Demian wrote:
On 21/04/2023 14:00, Joe wrote:
On Fri, 21 Apr 2023 02:40:06 +0100
\"Commander Kinsey\" <CK1@nospam.com> wrote:
Apparently their cheese tastes like cardboard.
I\'ve been to the US a few times, and never found any cheese other than
Monterey Jack, which is of the Edam type i.e. rather mild. I\'m sure
there are others, but the supermarkets don\'t seem to stock them.
Don\'t they have something they call Cheddar? What is that like?
Yellow rubbery plastic - what did you expect?
The worst aspect I find of American cheeses is that \"Cheese Sauce\" that
literally comes in a ketchup bottle. When reading the ingredients, the
closes you will get to real cheeese is \"milk\" and \"Cheese flavouring\"
Everythign else is all oils/fats, salt, sugar, colourings, preservatives
etc.
Its now made its way into restaurant chains where when one orders a
Plate of nachos, instead of being covered in REAL grated cheddar cheese,
its now slathered in this thick yellow sauce!
I actually have to ask the staff that I want REAL cheese, not this
yellow sauce!
On Sat, 22 Apr 2023 10:54:33 +1000, Scott Lurndal <scott@slp53.sl.home
wrote:
John Larkin <jlarkin@highlandSNIPMEtechnology.com> writes:
On Fri, 21 Apr 2023 22:51:34 +0100, Martin Brown
\'\'\'newspam\'\'\'@nonad.co.uk> wrote:
On 21/04/2023 14:22, Max Demian wrote:
On 21/04/2023 14:00, Joe wrote:
On Fri, 21 Apr 2023 02:40:06 +0100
\"Commander Kinsey\" <CK1@nospam.com> wrote:
Apparently their cheese tastes like cardboard.
I\'ve been to the US a few times, and never found any cheese other
than
Monterey Jack, which is of the Edam type i.e. rather mild. I\'m sure
there are others, but the supermarkets don\'t seem to stock them.
Don\'t they have something they call Cheddar? What is that like?
Yellow rubbery plastic - what did you expect?
Maybe 25 years ago. We have some really good cheeses now, often from
co-op dairies that start with really good milk.
Nothing beats wisconsin chedder, aged 15 years.
Wonder how they predict how much to make.
On 22 Apr 2023 02:12:15 GMT, rbowman <bowman@montana.com> wrote:
On Sat, 22 Apr 2023 00:54:33 GMT, Scott Lurndal wrote:
Nothing beats wisconsin chedder, aged 15 years.
I used to make a run over to Vermont to get rat trap cheese. The country
stores would have a wheel of it and slice off a pound or whatever you
wanted. It would get you attention.
https://calefs.com/shop/calefs-cheese-deli/cheese-calefs-cheese-deli/rat-
trap/
I lived in Dover NH for years,and Calef\'s had some good cheese too. The
closest I can come around here is KerryGold Dubliner.
Kerrygold butter is good. They make the only decent soft spreadable
butter. The other soft stuff is cheap butter thinned with used motor
oil or something.
Kerrygold briefly sold a margerine here. I wrote them a nasty email
and it\'s gone now. I suspect they got a lot of similar emails.
Same here in California. Most stores don\'t even offer the silly Kraft
goo, and have a huge range of local and imported cheeses, often with
advice and samples offered.