On 2010-06-21, Janet Baraclough > wrote:

> Real cheese shops here, keep the parmesan as a "wheel" and cut off
> as much as the customer asks for.

Tillamook cheese used to be like that, back when they made GOOD
cheese. The first time I ran across it back in early 70s, it came in
large wheels and you bought a piece cut right off the wheel. Boy, it
was great cheese, then. Now, it's just commercial bunk.

nb

On Mon, 21 Jun 2010 00:39:43 -0500, Omelet >
wrote:

> Some of the best cheese I've eaten is stuff I've removed the mould rhine
> from. Brie comes to mind...

GASP! You don't eat the rind of brie? Might as well just flush your
money directly down the toilet and bypass the cheese.

--
Forget the health food. I need all the preservatives I can get.

On Mon, 21 Jun 2010 15:16:21 GMT, notbob > wrote:

> On 2010-06-21, Janet Baraclough > wrote:
>
> > Real cheese shops here, keep the parmesan as a "wheel" and cut off
> > as much as the customer asks for.
>
> Tillamook cheese used to be like that, back when they made GOOD
> cheese. The first time I ran across it back in early 70s, it came in
> large wheels and you bought a piece cut right off the wheel. Boy, it
> was great cheese, then. Now, it's just commercial bunk.
>

That's what happens over here. Colby used to be better too.

BTW: Did you know that Anchor Steam Beer has been sold?


--
Forget the health food. I need all the preservatives I can get.

sf wrote on Mon, 21 Jun 2010 09:06:33 -0700:

>> On 2010-06-21, Janet Baraclough >
>> wrote:
>>
> >> Real cheese shops here, keep the parmesan as a "wheel"
> >> and cut off as much as the customer asks for.
>>
>> Tillamook cheese used to be like that, back when they made
>> GOOD cheese. The first time I ran across it back in early
>> 70s, it came in large wheels and you bought a piece cut right
>> off the wheel. Boy, it was great cheese, then. Now, it's
>> just commercial bunk.
>>
> That's what happens over here. Colby used to be better too.

> BTW: Did you know that Anchor Steam Beer has been sold?

All sorts of speculations arise! I like Anchor Steam but not at Eastern
prices. It's not twice as good as other beers and Dogfish Head can
produce competition at lower prices. Don't bother to tell me that
Dogfish can outprice Anchor on some of their specialities; some of them
are even worth the prices asked ;-)

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

In article
>,
anthony > wrote:

> On Jun 21, 4:02*am, "Bob Terwilliger" <virtualgoth@die spammer.biz>
> wrote:
> > Carol wrote about clueless AOL newbie Sheldon "Pussy" Katz:
> >
> > > But he knows so much! *he used to be a junior Navy cook!
> >
> > Not *just* a junior Navy cook: He could serve eggs to order to six thousand
> > people in the course of 45 minutes. He could fill muffin tins with batter
> > using his bare [soiled] hands faster than people can hand him bowls of
> > batter. He strafed the beach at Guantanamo with a tommy gun during the Bay
> > of Pigs invasion, only to find that the Bay of Pigs was more than 400 miles
> > away. And on top of that, he was a "machinist" in the Navy, no doubt
> > responsible for making every tool in the Navy inventory. (Too bad his own
> > tool is defunct, probably the result of too much manual operation.)
> >
> > Bob
>
> for years now I've been trimming mould from cheese including cheddar
> with no ill effects at all.

Try clearing off some moldy jack cheese... The results are like a good
buttery brie. ;-d
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
"pavane" > wrote:

> | Some of the best cheese I've eaten is stuff I've removed the mould rhine
> | from. Brie comes to mind...
>
> Totally true. I left out the word "or" after the second sentence above.
> Mold is spoilage except in blue cheeses *or* where one talks about
> specific mold. And the cheese itself ripens enzymatically even there;
> there is a very carefully controlled molding on the outside of the
> cheeses like brie, camembert and so forth. I agree, distinct "yum."
>
> pavane

Truly tho' Pavane, cheese that sometimes molds under refrigeration is
usually harmless. I've eaten it all my life as my parents taught me
that it was not only safe, but sometimes the "ultimate" in cheese
ripening.

I will indeed trim visible mold (mom was more sparse in trimming than I
was as she liked the flavor of bleu cheese and I don't like it) but the
resulting cheese that has been further aged under refrigeration is a
delight.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
notbob > wrote:

> On 2010-06-21, Janet Baraclough > wrote:
>
> > Real cheese shops here, keep the parmesan as a "wheel" and cut off
> > as much as the customer asks for.
>
> Tillamook cheese used to be like that, back when they made GOOD
> cheese. The first time I ran across it back in early 70s, it came in
> large wheels and you bought a piece cut right off the wheel. Boy, it
> was great cheese, then. Now, it's just commercial bunk.
>
> nb

Oh man. I've not seen Tillamook in years. :-(
They don't carry it around here.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

In article >,
sf > wrote:

> On Mon, 21 Jun 2010 00:39:43 -0500, Omelet >
> wrote:
>
> > Some of the best cheese I've eaten is stuff I've removed the mould rhine
> > from. Brie comes to mind...
>
> GASP! You don't eat the rind of brie? Might as well just flush your
> money directly down the toilet and bypass the cheese.

Nope. The cats will eat it but I'm just not in to that heavy of a moldy
flavor. Sorry.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

In article >,
sf > wrote:

> On Mon, 21 Jun 2010 00:39:43 -0500, Omelet >
> wrote:
>
> > Some of the best cheese I've eaten is stuff I've removed the mould rhine
> > from. Brie comes to mind...
>
> GASP! You don't eat the rind of brie? Might as well just flush your
> money directly down the toilet and bypass the cheese.

Everybody has their own preferences, even if they *are* wrong!

Just kidding.

If the cheese is properly aged, the mold extends all the way through the
cheese. The rind has a different texture because it has lost moisture
during the aging process.

--
Dan Abel
Petaluma, California USA

In article
>,
Dan Abel > wrote:

> In article >,
> sf > wrote:
>
> > On Mon, 21 Jun 2010 00:39:43 -0500, Omelet >
> > wrote:
> >
> > > Some of the best cheese I've eaten is stuff I've removed the mould rhine
> > > from. Brie comes to mind...
> >
> > GASP! You don't eat the rind of brie? Might as well just flush your
> > money directly down the toilet and bypass the cheese.
>
> Everybody has their own preferences, even if they *are* wrong!
>
> Just kidding.
>
> If the cheese is properly aged, the mold extends all the way through the
> cheese. The rind has a different texture because it has lost moisture
> during the aging process.

The moldy rind also has a much stronger moldy flavor that I just do not
care for. ;-) The cats are most happy to share it tho' when I am eating
brie. <g> I guess their tastes are more sophisti'cat'ed?
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

On 2010-06-21, sf > wrote:


> BTW: Did you know that Anchor Steam Beer has been sold?

Wow! Hadn't heard that. Fritz Maytag, the founder, was so hardcore
he used to load all his employees on a bus and drive them up to the
hops farms they were to buy that years crop from, just make sure
everyone, from top to bottom, was involved. At least he didn't sell
to a mega brewer.

<http://articles.sfgate.com/2010-04-27/news/20870759_1_anchor-brewing-new-beer-steam-beer>

nb

On 2010-06-21, James Silverton > wrote:

> All sorts of speculations arise! I like Anchor Steam but not at Eastern
> prices. It's not twice as good as other beers and Dogfish Head can
> produce competition at lower prices. Don't bother to tell me that
> Dogfish can outprice Anchor on some of their specialities; some of them
> are even worth the prices asked ;-)

Must be the prices charged local to DFH, cuz their prices are absurd
out here in The West. $12 for a single 12oz bottle of 120 IPA! Also,
it appears Easterners are easily impressed by DFH. That, or it's the
only game on the East Coast. Their IPA 60 and 90 are nothing to write
home about, but I've seen 'em rated as the best IPA available. Hardly.

I heard astonishing stories about DFH when I live in CA, where it was
then unavailable. Now that I live in CO and can get it anywhere, I
don't bother to buy it. I can select from several local beers that
are much cheaper and as good if not better. I have nothing personal
against DFH, but I suspect it's like Anchor on the East Coast, mostly
hype.

nb

On 2010-06-21, sf > wrote:

> GASP! You don't eat the rind of brie?

I'd rather flush the brie and save my money.

nb

On 2010-06-21, sf > wrote:

> GASP! You don't eat the rind of brie?

I'd rather flush the brie and save my money.

nb

On Mon, 21 Jun 2010 19:56:26 GMT, notbob > wrote:

> On 2010-06-21, sf > wrote:
>
>
> > BTW: Did you know that Anchor Steam Beer has been sold?
>
> Wow! Hadn't heard that. Fritz Maytag, the founder, was so hardcore
> he used to load all his employees on a bus and drive them up to the
> hops farms they were to buy that years crop from, just make sure
> everyone, from top to bottom, was involved. At least he didn't sell
> to a mega brewer.
>
> <http://articles.sfgate.com/2010-04-27/news/20870759_1_anchor-brewing-new-beer-steam-beer>
>
> nb

Hopefully Anchor Steam will be in good hands, it was the very first
beer I'd ever tasted that I liked. I'm wondering what's going to
become of Junipero Gin and Old Potrero Whiskey
<http://www.anchorbrewing.com/about_us/anchordistilling.htm>?

--
Forget the health food. I need all the preservatives I can get.

On Mon, 21 Jun 2010 20:13:36 GMT, notbob > wrote:

> On 2010-06-21, sf > wrote:
>
> > GASP! You don't eat the rind of brie?
>
> I'd rather flush the brie and save my money.
>
I couldn't find decent brie in Corvallis, Oregon, so I can only wonder
how limited the choices are up there on your mountain top.

--
Forget the health food. I need all the preservatives I can get.

On Mon, 21 Jun 2010 10:02:07 -0500, Lou Decruss wrote:

> On Sun, 20 Jun 2010 13:39:05 -0400, blake murphy
> > wrote:
>
>>On Sun, 20 Jun 2010 12:50:40 -0400, cshenk wrote:
>>
>>> "brooklyn1" wrote
>>>
>>>> Use it all within one week.. parmigiano reggiano is aged but once the
>>>> wheel is cut the cheese has a rather short shelf life.
>>>
>>> Sheldon, that's just so wrong in so many ways.
>>>
>>>> Once you see mold on cheese (or any food) toss it... what you see are
>>>> the fruiting bodies (the reproductive organs), but long before they
>>>> emerge the mycillian have penetrated the entire cheese/food... it's
>>>> not possible to cut away mold from food. When you see mold emerge on
>>>
>>> Obviously you don't know much about cheese.
>>
>>sheldon doesn't know chicken salad from chicken shit.
>
> Yabut he knows about spam, cheap vodka and cat shit.
>
> Lou

it's nice to have hobbies.

your pal,
blake

On 2010-06-21, sf > wrote:

> beer I'd ever tasted that I liked. I'm wondering what's going to
> become of Junipero Gin and Old Potrero Whiskey

That SFGate link said the new buyers were veterans in the spirit
industry, so I imagine that will remain intact.

nb

On Mon, 21 Jun 2010 02:48:59 -0700, Bob Terwilliger wrote:

> Carol wrote about clueless AOL newbie Sheldon "Pussy" Katz:
>
>> LOL! I have to admit from reading him over the years, he was indeed an MS
>> (now called CS) and possibly hit E5 level. He's fanciful about many
>> aspects, but there is enough veracity in how he describes the life that he
>> had to have lived it as a cook.
>>
>> You'll also see he knows the limits of how things work and level of
>> knowledge at the ranks so doesn't claim one. After this many years, it
>> doesnt really matter anyways. He did 1-2 tours. There's nothing wrong
>> with that. Not all make it a life and retire from the military.
>
> Well, balance that against the fact that outside of RFC, on a ship's reunion
> website, when he had no reason to believe anyone would find it, Pussy, using
> his address, stated that he had been a "machinist". Add to
> that Pussy's knee-jerk and over-the-top defense of toolmakers, and it seems
> more likely that he was exactly what he stated on that website. (Of course,
> when Bob Pastorio *did* find it, Pussy took his name back off the site. He
> likes his fictional life better than his real life.)
>
> If Pussy was as stupid IRL as on RFC, then he would have had difficulty
> advancing in his rating, so he would have been sent to the Supply Department
> as a Food Service Attendant (a.k.a. "Mess Crank") again and again; that's
> what happens when you don't make rate. No doubt his accumulated years as a
> crank gave him the basis for the hit-or-miss naval culinary knowledge he
> exhibits here.
>
> Bob

'hit-or-miss'? when does he hit?

your pal,
blake

On Mon, 21 Jun 2010 05:13:34 -0500, Andy wrote:

> "Bob Terwilliger" > wrote:
>
>> Carol wrote about clueless AOL newbie Sheldon "Pussy" Katz:
>>
>>> LOL! I have to admit from reading him over the years, he was indeed
>>> an MS (now called CS) and possibly hit E5 level. He's fanciful about
>>> many aspects, but there is enough veracity in how he describes the
>>> life that he had to have lived it as a cook.
>>>
>>> You'll also see he knows the limits of how things work and level of
>>> knowledge at the ranks so doesn't claim one. After this many years,
>>> it doesnt really matter anyways. He did 1-2 tours. There's nothing
>>> wrong with that. Not all make it a life and retire from the
>>> military.
>>
>> Well, balance that against the fact that outside of RFC, on a ship's
>> reunion website, when he had no reason to believe anyone would find
>> it, Pussy, using his address, stated that he had
>> been a "machinist". Add to that Pussy's knee-jerk and over-the-top
>> defense of toolmakers, and it seems more likely that he was exactly
>> what he stated on that website. (Of course, when Bob Pastorio *did*
>> find it, Pussy took his name back off the site. He likes his fictional
>> life better than his real life.)
>>
>> If Pussy was as stupid IRL as on RFC, then he would have had
>> difficulty advancing in his rating, so he would have been sent to the
>> Supply Department as a Food Service Attendant (a.k.a. "Mess Crank")
>> again and again; that's what happens when you don't make rate. No
>> doubt his accumulated years as a crank gave him the basis for the
>> hit-or-miss naval culinary knowledge he exhibits here.
>>
>> Bob
>
> Well ain't you just a breath of fresh air!
>
> At least Sheldon's work is fairly well researched.
>
> Your research? Not so much!
>
> Andy

sheldon is a fine person for you to look up to andy. he might be a little
smarter than you are.

blake

On 2010-06-21, sf > wrote:

> how limited the choices are up there on your mountain top.

It matters not. I NEVER liked brie. I once stopped at Robert's Mkt
in Woodside and tasted every high-buck brie in the store. Sorry. In
my opinion, it's limp plastic cheese with little or no character and
I'll waste no more time on it.

nb

Giusi wrote:
>
> "pavane" > ha scritto nel messaggio
>
> > The only people it would work for are dishonest cheese vendors.> The USDA
> > recommendations are here, the procedure for cheeses is> basically cut the
> > mold out to a depth of an inch. Mold can be
> > dangerous. Here is one of their articles on food mold:
>
> The Italians don't agree. They say the molds that grow on Parmigiano are
> harmless and that draping a vinegar soaked cloth over the cut parts will
> deter even those from growing.

Moulds that grow on 'natural' cheeses are generally harmless. Moulds
that grow on 'plastic' cheeses should be dealt with by HazMat teams

We go the vinegar route for some cheeses. For others, they get rubbed
with salt and wrapped in paper towels. Strange that we never seem to
have actual 'cheesecloth' around when it's wanted.

"Giusi" > wrote in message
...

> Italians sometimes buy a whole wheel at a time when there are sales. They
> sometimes drape a vinegar soaked muslin over the cut parts when they put
> it in the cellar, they never seal it up because that encourages molds and
> they don't refrigerate it.

Do you store yours that way? Does the cheese get a vinegar scent or taste?
I like the idea but I really don't like vinegar at all. On anything.

Molds appearing means only that you cut away some of
> your good cheese. Most buy a good sized chunk and don't refrigerate it,
> cover it, seal it or anything. It's stuck in a cool dark cupboard naked
> and grated as needed. I keep some like that and some in a special box
> designed to keep cheese in a fridge. The naked one is harder than the
> other.

Ok, never mind the above question. The cheese I bought is very hard. I
just grated a little on my dinner. Very flavorful. I remember my dad
bringing home some cheese after my their trip to Italy, and it was from
Parma, of course. Good stuff.

For a reminder of my OP, my piece of cheese doesn't have any visible blue.
It was others in the pile that did. I went through them all to find one in
the size I wanted without any blue color on it.

Cheryl

"Giusi" wrote
> "cshenk" ha scritto nel messaggio "brooklyn1" wrote

>>> Use it all within one week.. parmigiano reggiano is aged but once the
>>> wheel is cut the cheese has a rather short shelf life.
>>
>> Sheldon, that's just so wrong in so many ways.
>
> It's just plain ignorant.

Yup.

>>> Once you see mold on cheese (or any food) toss it... what you see are>>
>>> the fruiting bodies (the reproductive organs), but long before they
>>> emerge the mycillian have penetrated the entire cheese/food... it's
>>> not possible to cut away mold from food. When you see mold emerge on
>>
>> Obviously you don't know much about cheese.
>
> Nothing, in fact.
>
> Italians sometimes buy a whole wheel at a time when there are sales. They
> sometimes drape a vinegar soaked muslin over the cut parts when they put
> it in the cellar, they never seal it up because that encourages molds and
> they don't refrigerate it. Molds appearing means only that you cut away
> some of your good cheese. Most buy a good sized chunk and don't
> refrigerate it, cover it, seal it or anything. It's stuck in a cool dark
> cupboard naked and grated as needed. I keep some like that and some in a
> special box designed to keep cheese in a fridge. The naked one is harder
> than the other.

That works for me! I have a sort of cheese drawer in my fridge. I usually
have a selection of several in there. Right now it has 2 havarti types
(flavored ones), a hunk of cheddar, and 2 hard sorts of a strong flavored
white sort where the label is long gone.

Don't shoot me but pre-grated romano in a cardboard canister too ;-)

In article >,
notbob > wrote:

> On 2010-06-21, sf > wrote:
>
> > how limited the choices are up there on your mountain top.
>
> It matters not. I NEVER liked brie. I once stopped at Robert's Mkt
> in Woodside and tasted every high-buck brie in the store. Sorry. In
> my opinion, it's limp plastic cheese with little or no character and
> I'll waste no more time on it.
>
> nb

The more for me... :-d
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

In article >,
Sqwertz > wrote:

> On Mon, 21 Jun 2010 12:17:32 -0500, Omelet wrote:
>
> > Try clearing off some moldy jack cheese... The results are like a good
> > buttery brie. ;-d
>
> She's actually serious, too. Scary, huh?
>
> -sw

I know it is scary... :-)
But slicing the mold off of some cheeses can leave some delightful
results...and I lived. <g>

I won't eat the moldy bits tho'. Don't like the flavor.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

In article >,
Sqwertz > wrote:

> On Sun, 20 Jun 2010 22:48:56 -0400, brooklyn1 wrote:
>
> > in fact the
> > portion of fungi one doesn't see are among the largest living
> > organisms on the planet.
>
> You have to admit, he does know his bullshit.
>
> -sw

<lol> He does indeed! I've read a couple of Dr. Stamet's books.

<http://www.fungiperfecti.com>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

In article >, Arri London >
wrote:

> Giusi wrote:
> >
> > "pavane" > ha scritto nel messaggio
> >
> > > The only people it would work for are dishonest cheese vendors.> The USDA
> > > recommendations are here, the procedure for cheeses is> basically cut the
> > > mold out to a depth of an inch. Mold can be
> > > dangerous. Here is one of their articles on food mold:
> >
> > The Italians don't agree. They say the molds that grow on Parmigiano are
> > harmless and that draping a vinegar soaked cloth over the cut parts will
> > deter even those from growing.
>
> Moulds that grow on 'natural' cheeses are generally harmless. Moulds
> that grow on 'plastic' cheeses should be dealt with by HazMat teams
>
> We go the vinegar route for some cheeses. For others, they get rubbed
> with salt and wrapped in paper towels. Strange that we never seem to
> have actual 'cheesecloth' around when it's wanted.

Paper towels work... but cheese mostly gets used quickly enough around
here so it's not necessary.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

"George" > wrote in message ...
| On 6/20/2010 10:55 AM, brooklyn1 wrote:
| > "Cheryl" wrote:
| >
| >> "The > wrote in message
| >> ...
| >>> On Sat, 19 Jun 2010 22:42:44 -0400, >
| >>> wrote:
| >>>
| >>>> Today I was shopping and picked up a hunk of parmigiano reggiano. I've
| >>>> never seen it sold this way in the store I normally shop in. It had a
| >>>> rind
| >>>> on many of the chunks, but some of the chunks without a rind had blue
| >>>> spots.
| >>>> Is that mold?
| >>>
| >>> What was printed on the rind? Unless it actually says parmigiano
| >>> reggiano, it isn't.
| >>
| >> Yes. I saw it on some of the pieces. Thanks for the answers, all. I will
| >> forget the freezing part and just vacuum seal it in small pieces. It isn't
| >> very big to begin with.
| >
| > Use it all within one week.. parmigiano reggiano is aged but once the
| > wheel is cut the cheese has a rather short shelf life.
|
| Don't have a clue do you? You really have to understand there is a real
| world and a fantasy world that exists only in your mind where only you
| know everything...

The Sheldumb food song:

Come with me
And you'll be
In a world of
Pure imagination
Take a look
And you'll see
Into your imagination

We'll begin
With a spin
Traveling in
The world of my creation
What we'll see
Will defy
Explanation
......
(Willy Wonka, of course...)

pavane

"pavane" > wrote in message
...
>
> The Sheldumb food song:
>
> Come with me
> And you'll be
> In a world of
> Pure imagination
> Take a look
> And you'll see
> Into your imagination
>
> We'll begin
> With a spin
> Traveling in
> The world of my creation
> What we'll see
> Will defy
> Explanation

There's a TV commercial with that song and it's always stuck in my head now.
FTR I LOVE the willy wanka book and movie. I like the Johnny Depp version
only because I'm in love with him. But I'll always love Gene whatshisname
as Willy Wanka.

"Cheryl" > wrote in message ...
| "pavane" > wrote in message
| ...
| >
| > The Sheldumb food song:
| >
| > Come with me
| > And you'll be
| > In a world of
| > Pure imagination
| > Take a look
| > And you'll see
| > Into your imagination
| >
| > We'll begin
| > With a spin
| > Traveling in
| > The world of my creation
| > What we'll see
| > Will defy
| > Explanation
|
| There's a TV commercial with that song and it's always stuck in my head now.
| FTR I LOVE the willy wanka book and movie. I like the Johnny Depp version
| only because I'm in love with him. But I'll always love Gene whatshisname
| as Willy Wanka.

It's an AT&T commercial, and it just played about 5 minutes ago.
What an insanely wonderful ad. The other movie was Gene Wilder,
but there really is something about Johnny Depp...and Gene Wilder,
who was much more playful and gentle and believable.
We are very fortunate to have them both.

pavane

On Mon, 21 Jun 2010 16:48:14 -0600, Arri London wrote:

> Giusi wrote:
>>
>> "pavane" > ha scritto nel messaggio
>>
>>> The only people it would work for are dishonest cheese vendors.> The USDA
>>> recommendations are here, the procedure for cheeses is> basically cut the
>>> mold out to a depth of an inch. Mold can be
>>> dangerous. Here is one of their articles on food mold:
>>
>> The Italians don't agree. They say the molds that grow on Parmigiano are
>> harmless and that draping a vinegar soaked cloth over the cut parts will
>> deter even those from growing.
>
> Moulds that grow on 'natural' cheeses are generally harmless. Moulds
> that grow on 'plastic' cheeses should be dealt with by HazMat teams

that the mold on cheese is harmless was always my understanding as well.
you might want to remove it because it looks gross, but whatever invisible
'infiltration' isn't going to make you sick.

your pal,
blake

On Mon, 21 Jun 2010 16:51:28 -0500, Sqwertz wrote:

> On Mon, 21 Jun 2010 02:48:59 -0700, Bob Terwilliger wrote:
>
>> (Of course,
>> when Bob Pastorio *did* find it, Pussy took his name back off the site. He
>> likes his fictional life better than his real life.)
>
> I don't remember it saying machinist, but I remember seeing the
> site. And KATZ. And it's subsequent removal. I think I even
> saved of copy of that page but its on one of my 2.1GB drives that
> aren't installed right now.
>
> -sw

but does it matter? the plain evidence that he is a deranged imbecile is
right here in almost every post.

your pal,
blake

On Mon, 21 Jun 2010 17:01:28 -0500, Sqwertz wrote:

> On Mon, 21 Jun 2010 14:42:29 +0100, Janet Baraclough wrote:
>
>> If you look out of your window tonight, and can hear a snuffling
>> noise, it's Sheldon digging through your rubbish bin
>> for his first-ever look at parmigiano reggiano .
>
> And he will only settle for the Hickory Farms Brand.
>
> Like a said in a thread last week, Sheldon does serve a very
> important and unique purpose here in RFC.
>
> -sw

'don't let this happen to you!'

your pal,
blake

On Mon, 21 Jun 2010 21:31:39 -0400, Cheryl wrote:

> "pavane" > wrote in message
> ...
>>
>> The Sheldumb food song:
>>
>> Come with me
>> And you'll be
>> In a world of
>> Pure imagination
>> Take a look
>> And you'll see
>> Into your imagination
>>
>> We'll begin
>> With a spin
>> Traveling in
>> The world of my creation
>> What we'll see
>> Will defy
>> Explanation
>
> There's a TV commercial with that song and it's always stuck in my head now.
> FTR I LOVE the willy wanka book and movie. I like the Johnny Depp version
> only because I'm in love with him. But I'll always love Gene whatshisname
> as Willy Wanka.

i think that's 'willy *wonka*.' a 'willy-wanka' is something completely
different.

your pal,
blake

"blake murphy" > wrote in message
...
| On Mon, 21 Jun 2010 16:48:14 -0600, Arri London wrote:
|
| > Giusi wrote:
| >>
| >> "pavane" > ha scritto nel messaggio
| >>
| >>> The only people it would work for are dishonest cheese vendors.> The USDA
| >>> recommendations are here, the procedure for cheeses is> basically cut the
| >>> mold out to a depth of an inch. Mold can be
| >>> dangerous. Here is one of their articles on food mold:
| >>
| >> The Italians don't agree. They say the molds that grow on Parmigiano are
| >> harmless and that draping a vinegar soaked cloth over the cut parts will
| >> deter even those from growing.
| >
| > Moulds that grow on 'natural' cheeses are generally harmless. Moulds
| > that grow on 'plastic' cheeses should be dealt with by HazMat teams
|
| that the mold on cheese is harmless was always my understanding as well.
| you might want to remove it because it looks gross, but whatever invisible
| 'infiltration' isn't going to make you sick.

I hate to be a wump, but geez you people are a tough crowd. Cheese
mold is indeed dangerous if... Since you didn't like the USDA sheet
I referenced, here is another from the Mayo Clinic. Same sort of
advice, different words.
http://www.mayoclinic.com/health/foo...rition/an01024

It has a chart and everything. But the significant part of the description
is this:

"But mold on cheese that's not part of the manufacturing
process can also harbor harmful bacteria, such as listeria,
brucella, salmonella and E. coli."

pavane

"blake murphy" > wrote in message
...
| On Mon, 21 Jun 2010 21:31:39 -0400, Cheryl wrote:
|
| > "pavane" > wrote in message
| > ...
| >>
| >> The Sheldumb food song:
| >>
| >> Come with me
| >> And you'll be
| >> In a world of
| >> Pure imagination
| >> Take a look
| >> And you'll see
| >> Into your imagination
| >>
| >> We'll begin
| >> With a spin
| >> Traveling in
| >> The world of my creation
| >> What we'll see
| >> Will defy
| >> Explanation
| >
| > There's a TV commercial with that song and it's always stuck in my head now.
| > FTR I LOVE the willy wanka book and movie. I like the Johnny Depp version
| > only because I'm in love with him. But I'll always love Gene whatshisname
| > as Willy Wanka.
|
| i think that's 'willy *wonka*.' a 'willy-wanka' is something completely
| different.

When we send him off to Sandra Lee perhaps we could make up a coin for
him to flip: one side "Sandra Dear," the other "willy-wanka."
Choice is a good thing to have.

pavane

Giusi > wrote:

> I have looked for twn years and have not yet found cheesecloth in Italy.

Can one find "garza" at a chemist's/pharmacy, or "mussola" at a fabric
shop?

Victor

In article >,
"pavane" > wrote:

> "But mold on cheese that's not part of the manufacturing
> process can also harbor harmful bacteria, such as listeria,
> brucella, salmonella and E. coli."
>
> pavane

Listeria and Brucella and other bacteria are most common in
unpasteurized cheeses.
I don't purchase those. ;-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

"blake murphy" > wrote in message
>
> i think that's 'willy *wonka*.' a 'willy-wanka' is something completely
> different.

lol I know my spelling sucks, but now that you mention it, that's a pretty
silly mistake! Willy ******? lol