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If you have never had smoked gouda... you need to. Its fucking awesome.

Is it weird if I find it comforting to be completely under a jack-stand suspended car. I seriously could fall asleep under there just staring up at everything. I'm fucked up aren't I? If I die under a car, you'll know its because I fell asleep admiring it's awesomeness (and grime). But besides that, working on a car with a tight deadline and being your only mode of reliable all-weather transportation sucks the fun right out of it.

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If you have never had smoked gouda... you need to. Its fucking awesome.

Is it weird if I find it comforting to be completely under a jack-stand suspended car. I seriously could fall asleep under there just staring up at everything. I'm fucked up aren't I? If I die under a car, you'll know its because I fell asleep admiring it's awesomeness (and grime). But besides that, working on a car with a tight deadline and being your only mode of reliable all-weather transportation sucks the fun right out of it.

Yes. QFT. +1

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If you have never had smoked gouda... you need to. Its fucking awesome.

Smoked Gouda is a nice cheese to start with. There are a ton other interesting opportunities if you get beyond the pasteurized curd that most Americans call cheese.

Had a fascinating Morbier last week. A true delicacy is Rocroi (bought it from a small farm in the Ardennes once) - looks like hard yellow soap with an oozing interior. Smells awful but tastes divine. The Gratte-Paille is fantastic as a dessert cheese. If you like chèvre then Crottin de Chauvignol is excellent. If you want mild then Saint Andre is a good start.

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Smoked Gouda is a nice cheese to start with. There are a ton other interesting opportunities if you get beyond the pasteurized curd that most Americans call cheese.

Had a fascinating Morbier last week. A true delicacy is Rocroi (bought it from a small farm in the Ardennes once) - looks like hard yellow soap with an oozing interior. Smells awful but tastes divine. The Gratte-Paille is fantastic as a dessert cheese. If you like chèvre then Crottin de Chauvignol is excellent. If you want mild then Saint Andre is a good start.

The stuff you know never ceases to amaze me Alain!

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It's one of the things I miss most about France, Matt. The cheese, the bread, the food. Raclette or a good choucroute garnie. I spent enough time in Alsace to find some real specialties.

The sign of a good meal always includes an exceptional cheese plate.

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It's one of the things I miss most about France, Matt. The cheese, the bread, the food. Raclette or a good choucroute garnie. I spent enough time in Alsace to find some real specialties.

The sign of a good meal always includes an exceptional cheese plate.

For sure. I am tired of lame food in the US..unless you seek it out and pay a fortune for it. Everything is about mass consumption and ease of preparation. Large portions of Processed crap..

I will admit I am too busy and sometimes too lazy to do it myself though..unfortunately.

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He'll grab you by the neck and take you to your mother's house.

:blink:

Quick way for that guy to never forget he's gay.

Ugh... Army

:lol:

For sure. I am tired of lame food in the US..unless you seek it out and pay a fortune for it. Everything is about mass consumption and ease of preparation. Large portions of Processed crap..

I will admit I am too busy and sometimes too lazy to do it myself though..unfortunately.

I think we all are at some point.

Just got on 10 in Florida heading back to Texas. I'm going to throw a rock at Chucks house.

Watch out, he'll grab you by the neck and bring you to your mother's house to tell her how much she sucks at parenting. (I realize most people won't get this)

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