v for frequency?

Only an oaf would cross a river for a quickie.

When I was a kid, the HP Journal subscription was free. I received it for a number of years until it folded.

The local office was kind enough to give me manuals (SPL/3000, Image/3000) as well.

White trash cooking usually involves Velveeta.

We have hundreds of wonderful cheeses, domestic and imported. Cowgirl Creamery, Tillamook, and Santori are great. The Santori Wisconsin parmesan is close to Regiano. Cowgirl Mt Tam is a brie-like soft cheese but not as runny or as stinky; it's wonderful.

The little store down the hill has a full wheel of Regiano. It looks like a truck tire and must be worth about as much as the truck.

I suspect you've never been to the USA but suspect that it is as good as you fear. It is.

Maybe it's just the cheese in MacDonalds then.

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.

That links to "American cheese" -

Yellow rubbery plastic - what did you expect?

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.

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.

Maybe 25 years ago. We have some really good cheeses now, often from co-op dairies that start with really good milk.

You did. I'm surprised you escaped. The only true cheese is French cheese. Just ask the French to be set straight.

Some are, and I like many of them. Many are made from goat milk.

You know the kind - one can smell them right through the glass front of the display case.

You may also like Ossau Iraty, but only from a proper cheesmonger, not a supermarket.

The best way to find out what you do and do not like is a cheesmonger that offer little samples.

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I like that too. Also smoked Gouda.

Joe Gwinn

Nothing beats wisconsin chedder, aged 15 years.

Wonder how they predict how much to make.

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.

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.

Even worse, Krafft snuck in from Canada and changed his name.

Nope, Pearl Harbor did that for Roosevelt.

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

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!

I am a believer in a 5 cheeses a day diet....

Gorgonzola Piccante Danish Blue Roquefort Parmigiano Reggiano (Not Grana Padana or Pecorino, Yuck)

My wife is always on ay me to eat more fruit and veg... I say theres grapes in wine, apples in cider, pears in perry, cherries in cherry brandy and grass in Cheese!