58 minutes ago, RonniePickering22 said:

 

I find it impossible to stop grating once I start....I have to wear gloves or I'd end up bleeding.

 

a kneading (leaning) reflex like our feline friends...which with us forsaken hominids takes us to everlasting glory...

 

 

24 minutes ago, tutsiwarrior said:

 

a kneading (leaning) reflex like our feline friends...which with us forsaken hominids takes us to everlasting glory...

 

 

 

That bundle of virginal fluffiness and deep mature flavour combined with laughter and song.

 

Who could resist?

2 hours ago, tutsiwarrior said:

 

I got a 226g wedge of 'Cello' parmesan from my local makro the other day, 'artesan...12 month aged'...expensive, cost about the same in baht...also got some whole wheat pasta and now gettin' ready to whip up a sauce with ground beef to see how it tastes...

 

once in saudi they had a special on parmesan at the supermarket deli counter and went crazy makin' pesto (nice european fresh basil always available as well as pine nuts) and parmesan with everything...outta this world...

 

savage islamist Saudi Arabia but light years ahead of Thailand in terms of cuisine...so long as it's halal or, not haram...parmesan cheese comes somewhere in between...

 

 

I like the parmesan cheese from Foodland, it's fresh and grinded. We eat that on pasta with a very nice sauce made with italian canned tomato's from Presto at the Makro. That's a real nice tomatosauce, sweet and sour, imported from Italy.

 

I make my own pesto in BKK, use sliced almondnuts from Makro, olive oil, parmesan and homegrown fresh basilleaves. All in the blender and can keep it some weeks in the fridge.

 

One month left for 10 year anniversary of this topic...????

Bump

I'm having some very nice blue cheese on 'rosy' crackers every day.

210bht/Kg in Chiang Mai, I have a loads in the freezer.

28 minutes ago, PoorSucker said:

Bump

and still quite edible...

 

 

 

this crotchedy old waiter was bringing out the cheese platter 

I went over to him, to peruse the choices.

Asked him 'where is the varicose vein cheese'?

he got a bit miffed, and replied he's thinking of going over to the old waitress, to repeat to her what I said  (trying to imply that I was making a reflection upon 'her')

So I reply...

 

1. 'No, but that is what I call it... just like how I refer to CamelButt'  

 

he didn't have 'that' either

 

and the cruncher, to even the score...

 - was that I then said that I have varicose veins too

Bumping this as you can not make a poll with only one option anymore. 

I still like cheese, although a really good properly strong English cheddar would go nicely with my crusty bread and Branston pickle ????

 

On 12/23/2011 at 1:31 AM, smokie36 said:

I'm drooling now....

 

And still drooling now....wonderful memories....and the Worcester sauce bubbling away ready to top my Shropshire Blue....and sourdough...