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Topic: Last Breaths of a Dying Season SOC 10/6/18

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Anonymous Coward

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Re: Last Breaths of a Dying Season SOC 10/6/18
« Reply #252 on: October 07, 2018, 10:39:49 PM »
Midwestern cheese is usually pretty solid. Not quite as good as New England and Upstate NY, imo, but a helluva lot better than anything from the Southeast or out west.
I think WI cheese stacks up to any other.

Brutus Buckeye

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Re: Last Breaths of a Dying Season SOC 10/6/18
« Reply #253 on: October 07, 2018, 10:44:33 PM »
I'd have to have Wisconsin cheese in Wisconsin in order to get a real feel for it. Most states keep their best product for themselves and export the rest. If you get a spud in Idaho it's like twice the size of the "Idaho potatoes" that you can get around here, for example.
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Mdot21

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Re: Last Breaths of a Dying Season SOC 10/6/18
« Reply #254 on: October 07, 2018, 11:16:23 PM »
Man I love cheese. parmigiano reggiano is my favorite. Expensive but so worth it.

MarqHusker

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Re: Last Breaths of a Dying Season SOC 10/6/18
« Reply #255 on: October 08, 2018, 12:04:24 AM »
It is true,  Cheese (distribution), much like other small batch products are not quite accessible.   I'm not that far from Wisconsin but there's zero chance I'll see fresh cheese curds, to say nothing of certain varieties such as a bacon gouda which is just sublime.   I'm sure there are tons of great VT/NY cheeses I'll never see for the same reasons.

Having said that, Reggiano is probably my favorite.   I buy a decent sized wedge just about monthly.  

Brutus Buckeye

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Re: Last Breaths of a Dying Season SOC 10/6/18
« Reply #256 on: October 08, 2018, 08:34:06 AM »
Aren't you guys the cheese experts??


Also, why is everyone being a dick?
Happy Columbus Day!
1919, 20, 21, 28, 29, 31, 34, 35, 36, 37, 42, 44
WWH: 1952, 54, 55, 57, 58, 60, 61, 62, 63, 65, 67, 68, 70, 72, 74, 75
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Cincydawg

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Re: Last Breaths of a Dying Season SOC 10/6/18
« Reply #257 on: October 08, 2018, 08:46:11 AM »
My buddy in France often notes that no one can govern a country with more kinds of cheese than days in the year.

And it seems to be true.  Every small district seems to have 1,2,3 kinds of cheese.  Real Roquefort is rather entertaining.

Switzerland had a lot of cows and cheese but I don't know what kind.  Holy moley, they had cheese.


847badgerfan

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Re: Last Breaths of a Dying Season SOC 10/6/18
« Reply #258 on: October 08, 2018, 08:58:29 AM »
There are lots of things called "American" cheese. The stuff that comes in a plastic wrapper and looks like rubber is not cheese. Not sure what it is, but it's not cheese. It has to, by law, be called "processed cheese" to be sold.
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MrNubbz

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Re: Last Breaths of a Dying Season SOC 10/6/18
« Reply #259 on: October 08, 2018, 09:13:25 AM »
 Most states keep their best product for themselves and export the rest. 
If we get bombed back to a tribal existance and there is a famine on then yes.Otherwise producers are shipping to who ever is ponying up
"Never slap a man who's chewing tobacco." - Will Rodgers

mcwterps1

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Re: Last Breaths of a Dying Season SOC 10/6/18
« Reply #260 on: October 08, 2018, 09:41:46 AM »
This is only a horse collar in the ACC, BTW.  I know, because we've been flagged for bringing guys down by the uniform.



Cincydawg

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Re: Last Breaths of a Dying Season SOC 10/6/18
« Reply #261 on: October 08, 2018, 09:46:07 AM »
https://en.wikipedia.org/wiki/Processed_cheese

Processed cheese (also known as prepared cheesecheese product, or cheese singles) is a food product made from cheese (and sometimes other, unfermented, dairy by-product ingredients), plus emulsifiers, saturated vegetable oils, extra saltfood coloringswhey or sugar. As a result, many flavors, colors, and textures of processed cheese exist. Its invention is credited to Walter Gerber of ThunSwitzerland, in 1911.


https://www.bonappetit.com/story/what-is-processed-cheese

Processed cheese is not 100% cheese. Most of the time it hovers around 50% cheese, sometimes more and sometimes less, but at a base level, processed cheese is real cheese cut with other, non-cheese ingredients. Those extra ingredients can include salt, food dyes, preservatives, extra dairy, emulsifiers, or other artificial ingredients. These ingredients are added to melted, pasteurized cheese, which is then converted to a sliced solid, a jarred sauce, a spread, a spray, or maybe even some little oil cartridge you put in a vape and inhale. (Probably not that last one, but we wouldn't be surprised). By the time the extra ingredients are added, the actual cheese in the mix has changed significantly in terms of both flavor and texture.


Cincydawg

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Re: Last Breaths of a Dying Season SOC 10/6/18
« Reply #262 on: October 08, 2018, 09:46:54 AM »
There is an equivalent, somewhat, in butter, which is butter "cut" with canola oil (which is an interesting story in itself).

It's not bad and spreads easily when cold.


OrangeAfroMan

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Re: Last Breaths of a Dying Season SOC 10/6/18
« Reply #263 on: October 08, 2018, 09:55:07 AM »
Happy Columbus Day!

I think you mean "Happy Indigenous People's Day!"
“The Swamp is where Gators live.  We feel comfortable there, but we hope our opponents feel tentative. A swamp is hot and sticky and can be dangerous." - Steve Spurrier

OrangeAfroMan

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Re: Last Breaths of a Dying Season SOC 10/6/18
« Reply #264 on: October 08, 2018, 09:58:41 AM »
So the Swiss are to blame for "processed cheese food"?  Great.



This is what I'm talking about - creating as cheap a product as possible, while still being allowed to call it something better.  
The 54.5" TV gets to call itself 55".
The 51% cheese play-doh slices gets people to call it cheese.
The pink slime + facial muscle tissue play-doh gets to call itself beef.

This could all be curtailed and the BS eliminated, but no, not at the expense of some damned quarterly report.  God forbid!
Hell, who doesn't love beer commercials advertising being "the coldest" beer - WTF?!?  "The most crisp" - da fukk???


It's all broken.  
“The Swamp is where Gators live.  We feel comfortable there, but we hope our opponents feel tentative. A swamp is hot and sticky and can be dangerous." - Steve Spurrier

Cincydawg

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Re: Last Breaths of a Dying Season SOC 10/6/18
« Reply #265 on: October 08, 2018, 10:03:22 AM »
We have pretty good "truth in labeling laws" that for the most part work if you spend a tiny bit of time reading labels or whatever.

A problem at times happens when the labeling requirements become so intrusive that companies come out with massive long lists on "warnings" etc. that no one reads.  I just signed a loan agreement.

 

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