What's your favourite cheese

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Originally Posted by JPaul

I prefer roasted cheese to melted cheese.

You know, you grill it til' the fat runs out and you get burnt brown bits.

With fresh gound black pepper obviousement.

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Dammit, now I'm hungry.

camembert`s the way to go

im not hungry. :P

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Originally Posted by NikkiD

Quote:

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Originally Posted by JPaul

I prefer roasted cheese to melted cheese.

You know, you grill it til' the fat runs out and you get burnt brown bits.

With fresh gound black pepper obviousement.

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Dammit, now I'm hungry.

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You could have a boiled egg, with soldiers.

Quote:

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Originally Posted by JPaul

I prefer roasted cheese to melted cheese.

You know, you grill it til' the fat runs out and you get burnt brown bits.

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I thought that was a rod, til Nikki answered and no smiley was forthcoming.

How the feck does that work.

Some kind of cullinary sonse magic, I'll wager :smilie4:

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Originally Posted by manker

Quote:

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Originally Posted by JPaul

I prefer roasted cheese to melted cheese.

You know, you grill it til' the fat runs out and you get burnt brown bits.

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I thought that was a rod, til Nikki answered and no smiley was forthcoming.

How the feck does that work.

Some kind of cullinary sonse magic, I'll wager :smilie4:

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What's a "sonse".

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Originally Posted by JPaul

Quote:

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Originally Posted by manker

I thought that was a rod, til Nikki answered and no smiley was forthcoming.

How the feck does that work.

Some kind of cullinary sonse magic, I'll wager :smilie4:

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What's a "sonse".

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Not decided yet, but you can put 2 weeks wages on its meaning being something like 'ponce'.

Start a Fred, pour le suggestion.

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Originally Posted by JPaul

Quote:

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Originally Posted by manker

I thought that was a rod, til Nikki answered and no smiley was forthcoming.

How the feck does that work.

Some kind of cullinary sonse magic, I'll wager :smilie4:

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What's a "sonse".

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Google image search throws up some interesting ideas.

Some sort of Hitler Horse for example:

http://www.sonniushof.nl/images/GrayRecht.jpg

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Originally Posted by Lilmiss

What Cheese Are You?

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You are mozzarella!
Aunt Mozzarella

You are a shiny, soft, round cheese. You are very imaginative and creative, but you don't like to stand out. You don't mind solitude at times and you love to do art.

The plastic, spun-curd buffalo milk cheese Mozzarella, originated from southern Italy. Pasteurized milk is curdled at 90 degrees F and the curd is cut. Extra time in the vat is allowed so that the curd can sink to the bottom and so that the lactic acids can soften the curd to make it easier to knead. The curd is treated with extremely hot water (200 degrees F) and is kneaded into a shiny lump. Bits of the mass are taken off cooled salted and are soon ready to be marketed.

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hubba hubba :naughty:

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oeps same here Mozzarella .. yet my favourite cheese is roquefort :)

Mmmm I just read clockers post...and Canadian mature black diamond..thats real cheddar..erm.well not really :D

You are swiss cheese!
Father 10-year-old

You are pale yellow, nutty-flavored cheese with large holes. You are indifferent to the world around me. You are dreamy and often lost in my thoughts.

Swiss has a firmer texture than baby Swiss, and is known for being shiny, pale yellow with large holes. Flavor is mild, sweet and nut-like. It is an American imitation of the Swiss Emmental. The process is specifically designed so that no rind forms on the cheese (maturing takes place in vacuum-packed plastic wrapping) for mass-production purposes. The taste of the cheese is very mild. It can be eaten with apples, pears, grapes and thinly-sliced prosciutto ham and salami, fruity white wine, aged red wine, crane-raspberry juice, tomato or vegetable juice. [ Country: United States || Milk: cow milk || Texture: hard

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You are parmesan cheese!
Parmesan Brothers

You are a white, crumbly cheese. You are very social and talkative. You are incredibly friendly to everyone, but also a little lazy.

Named after an area in Italy, Parma Parmesan is one of the world's most popular and widely-enjoyed cheeses. Milk used for Parmesan is heated and curdled in copper containers but not before most of the milk's cream has been separated and removed. Curd is cut and then heated to 125 degrees F, all the while stirring the curd to encourage whey runoff. The curd is further cooked at temperatures of up to 131 degrees F, then pressed in cheesecloth-lined moulds. After two days, the cheeses are removed and salted in brine for a month, then allowed to mature for up to two years in very humid conditions

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:unsure:

http://cupped-expressions.net/cheese...american03.gif

That quiz is just evil :dry:

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Originally Posted by SnnY

http://cupped-expressions.net/cheese...american03.gif

That quiz is just evil :dry:

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I got that too:dabs:

http://cupped-expressions.net/cheese/quiz/brie03.gif

Only did it to ensure I wasn't a merkin cheese :happy:

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Originally Posted by manker

Quote:

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Originally Posted by JPaul

I prefer roasted cheese to melted cheese.

You know, you grill it til' the fat runs out and you get burnt brown bits.

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I thought that was a rod, til Nikki answered and no smiley was forthcoming.

How the feck does that work.

Some kind of cullinary sonse magic, I'll wager :smilie4:

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It made me crave roast beef sandwiches with cheese, tomato, sliced mushroom and cheese, lightly grilled in the oven. I decided to make one, but there was no roast beef left, no tomato left, no mushroom left, and no rolls left. So I had cheese and crackers instead. Guess it's grocery shopping day, today.

It was the burnt brown bits made me think of it though, as Jonno tends to forget he put stuff in the oven.

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Originally Posted by NikkiD

Quote:

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Originally Posted by manker

I thought that was a rod, til Nikki answered and no smiley was forthcoming.

How the feck does that work.

Some kind of cullinary sonse magic, I'll wager :smilie4:

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Guess it's grocery shopping day, today.

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:lol:

You think.

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Originally Posted by JPaul

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Originally Posted by NikkiD

Guess it's grocery shopping day, today.

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:lol:

You think.

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Yep.

It's frustrating making dinner, getting halfway through cooking only to find you've run out of the rest of the ingredients. Last night it was shrimp fried rice, and I'd run out of olive oil, was down to the last cup of rice, and was out of soy sauce. I was lucky though - I managed to locate a few packets of soy sauce from the local chinese take out and it was enough to scrape by. That'll teach to me to procrastinate.

I normally always (mank3r) check the ingredients prior to starting.

My best exception was when I tried to make spaghetti bolognese, sans spaghetti.

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Originally Posted by JPaul

I normally always (mank3r) check the ingredients prior to starting.

My best exception was when I tried to make spaghetti bolognese, sans spaghetti.

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:dry:

Skweeky...did you know of this...you didn't mention it..

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Originally Posted by thewizeard

Quote:

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Originally Posted by JPaul

I normally always (mank3r) check the ingredients prior to starting.

My best exception was when I tried to make spaghetti bolognese, sans spaghetti.

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:dry:

Skweeky...did you know of this...you didn't mention it..

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It wasn't for me.

I only eat eggs, cheese and bread.