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Comments:
<0> plus some scottish single malt. Ill survive the evening :P
<1> Jostein: remind me how that cheese is
<2> oh dear.. he we go again...
<0> Nanuq: blueish, mold cheese. you know like gorgonzola, but just much more RICHER and intense in the taste
<1> Jostein: omg, eww
<1> Jostein: As a general rule, I don't eat mouldy things. Mushrooms are okay, but that's it.
<0> I like complex whisky, and I like complex cheese :P
<0> need to challenge my taste buds!
<3> Jostein: gorgonzola? cow or goat?
<4> haha computers are still being sold with the packard bell brand name
<4> i find that hillarious
<1> Jostein: Of those, I tend to limit myself to the usual white mushrooms, shiitake, and maybe portobello.
<0> JackStorm: no idea
<1> kanodogg: Why don't they just put "****e PC" on the side? I bet it'd up sales.
<0> http://en.wikipedia.org/wiki/Roquefort
<0> read up
<5> Jostein, its just moldy cheese, I can do that too :P
<4> yeah. hey and looking at their web site their systems don't seem to be available in the u.s.
<3> Jostein: and yet you say you need to challenge your taste buds... :)
<1> kanodogg: Yeah. I hate to say it, but yanks aren't that dumb. ;)
<1> kanodogg: They're probably for the Quebec market only.
<4> well.. i know they alienated most of their customers in the us back in the 90s
<0> JackStorm: HAH. pretty sure it cow though
<0> JackStorm: It doesnt taste anywhere near parmasan, which is the only goat-cheese I know about
<1> Jostein: Which is?
<0> roquefort & gorgonzola
<1> Jostein: according to wikipedia, ewe and cow, respectively
<1> Jostein: but I won't touch either of the damned things
<0> lol
<0> this is the "Roquefort Papillon"
<3> Jostein: ahh, I like the goat gorgonzola I can get here, I had a pita stuffed with lamb and goat gorgonzola for lunch today :)
<0> heh
<0> sounds interesting
<0> Ive made pizzas with gorgonzola. those rock too
<2> gawd... you guys are making me hungry
<4> wow i'm getting almost dsl like speeds with this cell phone
<6> hmmm, never had goat gorgonzola... not usually a fan of goat cheeses in general.
<0> CeruleanD: parmasan rules. you cant have missed THAT one?
<1> albino3D: they're making me nautious
<2> hehe
<1> er, nauseous
<6> Well yeah, but that doesn't really count. :PP
<0> lol
<6> <3 parmesan
<3> CeruleanD: I love goat cheeses, and I've had some sheep cheeses too ...it would be nice to get a sample of yak and camel cheese here.
<1> albino3D: I'll stick with cheddar, monterey jack, gouda and mozzarella.. in that order
<6> I was in London with a friend and I kept wanting to find a cheese shop (more for the Monty Python skit than anything), and she thought I'd lost my mind. :)
<2> Nanuq: All the above but add jalepeno jack
<0> most obscure animal Ive gotten cheese from must be buffolo
<0> buffolo mozarella
<1> albino3D: I'd lump that in under monterey jack
<3> Jostein: ohhh, thats an idea
<1> Jostein: buffalo
<6> Huh, never had it from buffalo. Nor sheep, yak, or camel
<0> Nanuq: right
<1> Jostein: I'd have buffalo burgers. In fact, you can buy them in the grocery here.
<0> lol
<0> not so here
<1> albino3D: I'm not terribly keen on Swiss
<1> albino3D: it's okay with something else, but by itself.. I dunno
<2> Nanuq: how about havarti
<1> albino3D: it's okay
<3> Nanuq: buffalo makes a great burger!, almost as good as gator.
<6> I generally don't like havarti, but I *love* havarti w/dill w/roast beef
<2> mmm... that sounds good...
<1> albino3D: I find it too difficult to work with.. to slice, etc.
<6> I'll roast up a whole roast beef then all week long just snack on slice of roast beef and havarti w/idll
<6> dill
<1> albino3D: doesn't offer much for taste, so.. cheddar is still my top cheese.
<1> albino3D: usually medium, or I might even go old or "extra old"
<2> cheddar's good, but limited for cooking
<1> five year old cheddar!
<6> <---- loves extra sharp cheddar
<6> Cabot's Hunter's Sharp is very sharp and it's great stuff
<1> CeruleanD: That's, what.. cheddar with gl*** bits?
<0> cheddar is good too
<2> lol
<6> hahaha, basically!
<7> hi everybody, some channel from linux in spanish?
<0> #linuxlatino iirc
<3> CeruleanD: yeah, all I buy is extra sharp when it comes to chedder.
<7> thnx
<6> It's just been aged and dried to the point where it's very ... sharp, tangy, dry. I love it that way. That and some smoked ham and that's an omelet for me.
<0> oooh
<0> smoked ham. now we are talking
<1> CeruleanD: Now we're talking my level.
<1> CeruleanD: Since mould isn't involved, that is.
<0> lol
<6> I found this great cheese at a German sausage house that I can't find anywhere else called Cambazola, it's basically a cross between Camembert and Brie. Mmmmmmmmm
<1> Oh I forgot one in my list.
<0> oooh
<2> Jostein: who would have thought your cheese fetish would have spawned such a long conversation?
<1> brie, that is.
<0> CeruleanD: brie is my favorite cheese just for snack-eating :P
<0> albino3D: I would :P
<6> I <3 brie. I love topping grilled chicken breasts or burgers or steaks with it
<2> hehe
<0> CeruleanD: Or salted & dried ham, balanced with some extra aged/soft brie
<0> love it
<1> albino3D: Yeah, geeks and cooking go together, apparently.
<6> I crumble it into spinach along with chicken breast and bacon bits, a little Goddess dressing and it's probably the healthiest thing I eat regularly, lol
<6> yeah that sounds good Jostein
<1> albino3D: It's a myth that most of us consume not but junk food.
<6> LOL, when I got laid off during the Internet crash, I couldn't get a tech job, so I went and worked for 8 months for Ruby Tuesday's as a line chef.
<6> I figured if I couldn't compute, I'd cook.
<0> heh
<6> My second favorite thing behind technology in general is cooking. :-D
<0> I have a few "plans" for my life
<2> Nanuq: true 'nuff - I worked as a cook for several years before I got into computing - It's rare a let anyone else cook dinner
<6> Yeah, I've always wanted a restaurant
<0> plan #1 is find a rich chick, stop working, and cooking at home as a house-man :P
<1> I really need to bake bread more often. Usually I just laze out and grab some light rye.
<6> Yeah same here Albino, I much prefer to be the one doing the cooking.
<6> Got it from my dad, he's a huge foodie.
<6> You'll find him *all over* the chowhound.com forums
<6> And other foodie sites
<1> You know, this latest bread from the grocery.. 60% WW, that I didn't buy I should point out.. has a terrible chemical odour
<1> second time in a row
<1> I mean.. ****in' nasty
<6> hmmm
<6> you don't get FoodTV Jostein?
<0> nope
<0> not even BBC Food
<6> Aw, that ****s
<1> So I'm tempted to bake my own loaves. Not that I can't, just if I will. ;)
<0> heh
<1> Jostein: www.digitaldistractions.org, iirc
<6> I always felt a little weird when I'd be at the gym and the treadmills would have built-in TV's and I'd be sitting ther walking and watching Emeril or someone cooking up something that was terribly bad for me, yet oh so good...
<2> Nanuq: every time I bake bread it get's too tempting to have a hot fresh slice - and I end up with very little bread left at the end
<6> lol
<0> Nanuq: WOW
<3> Nanuq: I make my own now, if I'm lazy or don't have time, I just my 'bread machine' else, in the oven the dough goes.
<0> albino3D: heh
<1> Jostein: hmm?
<0> Nanuq: that link
<1> Jostein: sarcastic wow, or "oh look, it has all the shows I could ever want to watch" wow?
<0> I usually dont bake my own bread. I buy half-baked chiabattas and get them hot and nice :)
<0> Nanuq: wow as in good wow
<1> JackStorm: I make mine by hand. Always have, always will.
<6> Oh wow, are these full episodes? Is this site... legal? :)
<1> CeruleanD: Yes, no.
<0> CeruleanD: .torrent :P
<2> neat
<6> So I see, yeah...
<6> Pseudo-legal, lol
<1> Even if I use organic flour, the bread winds up cheaper than store bought.
<1> Needless to say, radically cheaper.
<6> They're not actually hosted *on* the site... huh. Anyone recommend a good torrent client for Linux? :-D
<3> Nanuq: for me it's a time factor, if I have time I'll do it right, else, I'll cheat so if I have to leave it's ok.
<0> CeruleanD: Azureus!
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