Goat, cow, sheep, et al.

~KitchenManager Thu, Nov 13, 1997 (23:50) seed

Time to rave about your faves, and groove on cheese!

~terry Fri, Nov 14, 1997 (05:14) #1

Swiss, muenster, gosh, so many different kinds. Call me a cheesehead because I've got quite a bit of lineage from Wisconsin. I tried some goat cheese at the Whole Life Expo that some folks that live out this way made, not bad at all. And of course now we have a huge variety of soy cheeses, of which I'm becoming a connoisseur.

~stacey Fri, Nov 14, 1997 (09:51) #2

A very serious question... EZ Cheese, cheese from a can and fat free cheeses... do they count as cheese? My honest reply would be NO, but I'd like to hear your thoughts.

~terry Fri, Nov 14, 1997 (11:36) #3

So serious today.

~stacey Fri, Nov 14, 1997 (12:05) #4

Well??? Your opinion dairy meister?

~CotC Sat, Nov 15, 1997 (12:42) #5

A Secret Society of This Scope Any belief in life after death should include the hideous plausibility that it sorta tastes like chicken...

~KitchenManager Sun, Nov 16, 1997 (03:07) #6

or not...

~stacey Mon, Nov 17, 1997 (09:51) #7

ALright Thomas... there are some things in life that seem a little daunting, but deciding to have children should not freak your life out to quite this degree. Methinks you may not be ready yet. So... wait. Just say no.

~KitchenManager Mon, Nov 17, 1997 (10:09) #8

Ya don't know his wife, stacey. Anyway, he'll be fine soon.

~stacey Mon, Nov 17, 1997 (10:13) #9

*grin* Is she preggo now or are they just trying? For his sake, I suppose I hope it's already a done deal!

~KitchenManager Mon, Nov 17, 1997 (10:16) #10

Not yet, she plans to be by June.

~stacey Mon, Nov 17, 1997 (10:23) #11

Man, that takes half the fun out of it! Did you freak out before your first child? Was it a planned thing?

~KitchenManager Mon, Nov 17, 1997 (10:26) #12

Long story that can't be told on here.

~stacey Mon, Nov 17, 1997 (10:27) #13

Fair enough. Let me know if you'd ever like to share it.

~KitchenManager Mon, Nov 17, 1997 (10:34) #14

Yes, Ms. Vura.

~stacey Mon, Nov 17, 1997 (10:36) #15

STOP IT!!!!! I prefer several other names, before Ms. Vura.

~terry Mon, Nov 17, 1997 (10:59) #16

Which are?

~stacey Mon, Nov 17, 1997 (11:06) #17

trixie, barbie, vamp... just kidding. Stace works just fine. But... honey, sweetie, hot pants... those have kinda grown on me.

~terry Mon, Nov 17, 1997 (13:44) #18

Hey watch those barbie references, want to get us in trouble?

~CotC Mon, Nov 17, 1997 (14:31) #19

How about 'Thumper'? ...or Bambi? (note the traditional spelling).

~KitchenManager Mon, Nov 17, 1997 (16:04) #20

Or Hot and Sweet Honey Pants?

~CotC Tue, Nov 18, 1997 (10:22) #21

Or "Ilsa, She-Wolf of the SS"

~stacey Tue, Nov 18, 1997 (10:56) #22

Wow, all very interesting suggestions! I like Thumper the best -- good childhood memories.

~CotC Tue, Nov 18, 1997 (14:28) #23

OOOoooohhhh! Thumper was my favorite Bambi character! What, pray tell, did you thump as a child?

~stacey Wed, Nov 19, 1997 (10:56) #24

As a child, I got a kick outta thumpin my brother on the head with blunt objects.

~terry Wed, Nov 19, 1997 (12:12) #25

Were you considerably larger than him?

~stacey Wed, Nov 19, 1997 (12:51) #26

He is four years younger and was kinda small but so was I. When he turned 12, everything changed and he started growing. Now he's about 6' but a skinny little punk!

~terry Wed, Nov 19, 1997 (13:28) #27

So when he passed you up in size, did he start exacting retribution for those years of being whacked with blunt objects?

~stacey Wed, Nov 19, 1997 (13:28) #28

He tried, but I just got bigger objects! *smile* Actually we used to wrestle a lot -- hand to hand combat!

~CotC Wed, Nov 19, 1997 (14:21) #29

!

~CotC Wed, Nov 19, 1997 (14:22) #30

;-)

~KitchenManager Thu, Mar 5, 1998 (01:37) #31

Ever beat anyone up over a piece of cheese, Stacey?

~stacey Thu, Mar 5, 1998 (16:59) #32

yup! twas havarti with dill and 100% worth the effort!

~autumn Fri, Mar 6, 1998 (16:20) #33

oooh, that's a tasty one! Can you imagine a world without cheese???

~KitchenManager Fri, Mar 6, 1998 (23:23) #34

Please don't make me!

~Wolf Sat, Mar 7, 1998 (17:49) #35

alright, is this all about cheese? milk? what? does anybody eat sheep? (besides lamb, of course) and who eats goat here? yuck. oh, anyone had ostrich or emu while we're on the subject?

~autumn Sat, Mar 7, 1998 (22:36) #36

No, but my husband has had antelope and wild boar! Should we add them to the header too? "Goat, cow, sheep, cheese, ostrich, emu, antelope, boar..." Oh what the hell, it's all covered under the "et al"!

~KitchenManager Sun, Mar 8, 1998 (00:28) #37

Well, it is the cheese topic, but you know us...

~Wolf Sun, Mar 8, 1998 (00:31) #38

yup....don't do cheese, i mean, not by itself....am tolerable of it on pizza or tacos but not as an entree or anything

~KitchenManager Sun, Mar 8, 1998 (01:00) #39

You can't just grab a block and start chomping?

~Wolf Sun, Mar 8, 1998 (01:01) #40

gross!!!

~stacey Mon, Mar 9, 1998 (15:34) #41

(with humility) actually wolf, that is how I eat cheese -- block by block!

~autumn Tue, Mar 10, 1998 (11:05) #42

yeah yeah yeah, no crackers/bread necessary!

~Wolf Tue, Mar 10, 1998 (19:43) #43

that's how i eat chocolate!

~stacey Fri, Mar 13, 1998 (17:22) #44

*smile*

~riette Thu, May 28, 1998 (13:13) #45

ha-ha! Stacey, you must come here some time. They have cheeses here that will blow your mind. Every year my best friend and I take a few weekends off to go to Paris (we both love Paris), and book seats in the restaurant car. Then we eat cheese all along the nearly six hour journey. It can turn quite disgusting, but absolutely wonderful. Once I managed to get down fifteen different types of cheese before it all came out again!

~KitchenManager Thu, May 28, 1998 (16:30) #46

now that is an example of heaven...

~riette Thu, May 28, 1998 (17:26) #47

You bet! That's my idea of LIVING! You guys coming along this year? You can all stay with me - I got a big, bouncy couch and four fondue pots. And a wonderful selection of Italian red wines. HMMMM!

~KitchenManager Thu, May 28, 1998 (17:54) #48

I'd love to, can we go on-line?

~riette Thu, May 28, 1998 (18:08) #49

Sure. Hop on. But don't forget your visum - I heard the Fremdenpolizei has just opened a new branch called 'The Thought Police'.

~KitchenManager Thu, May 28, 1998 (18:14) #50

hell, I'm used to the Thought Police, why you think I don't say everything that comes to mind?

~riette Thu, May 28, 1998 (18:17) #51

Ha-Ha!!!! No idea. 'Cos you don't like people like me?

~KitchenManager Thu, May 28, 1998 (18:20) #52

actually, you can shorten that to I don't like people trust me, it's not personal

~riette Thu, May 28, 1998 (18:25) #53

OH, that's why you're seen so often in this goat, cow, sheep topic . . . any particular one you fancy?

~KitchenManager Thu, May 28, 1998 (23:00) #54

*smirk*

~CotC Mon, Jun 1, 1998 (15:28) #55

Squeal, oink, oink, oh! baby!!!...

~riette Mon, Jun 1, 1998 (15:57) #56

Was it good for you too then?

~CotC Tue, Jun 2, 1998 (12:23) #57

Especially during the time I was thinking of Ned Beatty in his scene from Deliverance...

~riette Tue, Jun 2, 1998 (12:49) #58

HA-HA!!! Hey, what are you doing hanging around in this topic and not in philosophy too - you'll get to see sides of Wer you would not have believed could exist!! He's really deep and disturbing . . . No, but seriously, why don't you come to philosophy as well; we need your sense of humour badly. And presumably you have more to offer?

~stacey Tue, Jun 2, 1998 (13:56) #59

Pssst, Riette. Thomas knows WER IRL, so there a few suprises!

~riette Tue, Jun 2, 1998 (15:42) #60

Yeah?? IRL? But I know him FRIP.

~stacey Tue, Jun 2, 1998 (16:52) #61

IRL -- In Real Life (sorry) FRIP... (do I even want to know???)

~riette Wed, Jun 3, 1998 (01:31) #62

From Responses In Philosophy. From (being) Ripped Into Pieces. Anything goes!!

~KitchenManager Wed, Jun 3, 1998 (14:45) #63

Anything?!?!? Well, that explains why Thomas isa hanging around in here

~riette Wed, Jun 3, 1998 (16:16) #64

HA-HA!

~TIM Sun, Nov 22, 1998 (02:50) #65

A thought just occurred to me. We have chocolate milk. Why not chocolate cheese?

~riette Mon, Nov 23, 1998 (00:39) #66

Because holes don't look as sexy on chocolate as they do on cheese?

~TIM Mon, Nov 23, 1998 (00:46) #67

Could be you have a point there. Besides friction makes chocolate melt. Cheese stands up better.

~riette Mon, Nov 23, 1998 (06:53) #68

What erotic imagery....melting chocolate, standing cheese. WOOSH!

~TIM Mon, Nov 23, 1998 (10:27) #69

Indeed, add some cherry topping, put the whole thing on top of a slice of hot apple pie, Et Voila! dessert!

~riette Tue, Nov 24, 1998 (00:23) #70

You speak the language of love!

~TIM Tue, Nov 24, 1998 (00:39) #71

Mais oui, CERTAINMENT!!!

~riette Wed, Nov 25, 1998 (00:57) #72

Yes, certainly. I say yes to maise too!

~TIM Wed, Nov 25, 1998 (08:48) #73

I'm kind of partial to it myself, Riette. It's great for coating catfish right before you fry it. It gives it a crunch, that you just don't get with flour.

~riette Wed, Nov 25, 1998 (10:21) #74

Do I smell catfish barbecue here? Ooh! We HAVE to do a barbecue - do you also love it? I'll make some sosaties for us. African Kebab - most heavenly things EVVA!

~terry Wed, Nov 25, 1998 (13:03) #75

BBQ right on the back porch!

~TIM Wed, Nov 25, 1998 (13:51) #76

That is pretty much what we are talking about.

~riette Thu, Nov 26, 1998 (00:57) #77

And what is your contribution going to be, Terry? Tim said he was going to wear an apron and a chef's hat on that occasion...

~riette Tue, Dec 1, 1998 (00:38) #78

ARen't you, Tim?

~TIM Tue, Dec 1, 1998 (00:57) #79

I am for sure, Riette, Definitely

~riette Tue, Dec 1, 1998 (12:56) #80

And, since we're on the topic, which meat do you prefer?

~TIM Tue, Dec 1, 1998 (20:51) #81

Riette, I Prefer Bison, Just the right amount of texture and flavor.

~riette Wed, Dec 2, 1998 (00:47) #82

I'd love to try it when I'm over there. Does it taste a bit like beef, or not at all?

~TIM Wed, Dec 2, 1998 (00:51) #83

Riette, It really has it's own flavor and texture.

~TIM Wed, Dec 2, 1998 (00:51) #84

Riette, It really has it's own flavor and texture.

~riette Wed, Dec 2, 1998 (11:08) #85

I can't wait to try it. I love meat. Have you ever had oryx? That's my favourite.

~TIM Wed, Dec 2, 1998 (12:17) #86

Riette, I've had one of those african antelope types, but I forgot which one. The one that I had was very good.

~riette Thu, Dec 3, 1998 (00:13) #87

African antelope types!!! TIM! It sounds almost blasphemous!

~TIM Thu, Dec 3, 1998 (00:38) #88

Ok Riette, I know very little about African game.

~TIM Tue, Dec 8, 1998 (18:13) #89

The only time I had any African game was when they would ship something in to be mounted at the museum. they shipped it in frozen.

~riette Fri, Jan 15, 1999 (03:53) #90

African game to be mounted at the museum??? All killed in self-defence, I'm sure....Bastards.

~PT Fri, Jan 15, 1999 (16:57) #91

I'm sure that it wasn't killed in self-defence. It was killed in the name of greed.

~MarciaH Sun, Feb 20, 2000 (21:41) #92

Don't think there are any traditionally Hawaiian cheeses. Not sure why. No cows... Plenty of pigs and goats and dogs which they ate...but nothing about cheese. Don't think they had coconut cheese. How did they grow such massive bone structures without milk and cheese?! Anyone know?

~MarciaH Sun, Feb 20, 2000 (21:43) #93

Think I have to get back to y'all on this one...

~MarciaH Sun, Feb 20, 2000 (22:26) #94

Have heard from my mobile encyclopedia, John There are actually Puna goat milk cheeses. They are not any special new varieties...they are feta and other goat cheese staples, but are made fresh locally and are wonderful in salad and pita sandwiches.

~MarciaH Sun, Feb 20, 2000 (22:37) #95

To the lore of Hawaiian cheeses, my mobile encyclopedia adds: They did not use pig or dog milk. They let the animals nurse their young. They did not have cattle or goats.

~MarciaH Tue, Mar 7, 2000 (17:34) #96

Why does Swiss Cheese have holes? Swiss cheese is made by heating milk from a cow at high temperatures and then lifting the curd from the whey in one mass in a fine-mesh net. This mass is then shaped into blocks, salted with strong brine, wrapped to prevent drying, and stored for six to eight weeks to ferment at 80 degrees Fahrenheit. The holes are formed during this part of the process when bubbles of carbon dioxide gas are liberated by bacteria used to promote fermentation. I used to like Swiss Cheese...

~MarciaH Fri, Jul 14, 2000 (15:24) #97

Cheese 101: Stilton Stilton has been called "The King of Cheese, the Cheese of Kings." -This famous blue-veined cheese from England is considered one of the world's finest. It is believed to have originated around Leichestershire. It got its name in the 18th century when it became popular when served at The Bell Inn in Stilton. -The semi-hard Stilton has a rich, creamy texture. The mature varieties have a pale yellow color with blue-green veins. White Stilton is a young cheese (aged six months) in which the full-flavored blue veins are not developed. -The most famous way to serve Stilton is as an after-dinner offering with a glass of Port wine. It is also used in souffles and in brown sauces served with beef.