i like an old cheddar. about 4 to 5 years old or so. i don't use a lot of cheese on the burger, just enough to add some good sharp flavour.

On 3/28/2019 10:24 AM, A Moose in Love wrote:
> i like an old cheddar. about 4 to 5 years old or so. i don't use a lot of cheese on the burger, just enough to add some good sharp flavour.

I prefer a mild cheddar . American process cheese product is not allowed .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

On Thursday, March 28, 2019 at 11:24:52 AM UTC-4, A Moose in Love wrote:
> i like an old cheddar. about 4 to 5 years old or so. i don't use a lot of cheese on the burger, just enough to add some good sharp flavour.

None for me. FWIW, my husband likes American or Velveeta.

Cindy Hamilton

On Thursday, March 28, 2019 at 12:06:34 PM UTC-4, Terry Coombs wrote:
> On 3/28/2019 10:24 AM, A Moose in Love wrote:
> > i like an old cheddar. about 4 to 5 years old or so. i don't use a lot of cheese on the burger, just enough to add some good sharp flavour.
>
> I prefer a mild cheddar . American process cheese product is not allowed .
>
> --
> Snag
> Yes , I'm old
> and crochety - and armed .
> Get outta my woods !

like most people, i've had processed cheese on a burger. it's a bit too salty for me, and is not a real cheese. it has some decent flavour, but i still go with real cheddar; old.

On Thu, 28 Mar 2019 Cindy Hamilton wrote:
>On Thursday, March 28, 2019 A Moose in Love wrote:
>> i like an old cheddar. about 4 to 5 years old or so. i don't use a lot of cheese on the burger, just enough to add some good sharp flavour.
>
>None for me. FWIW, my husband likes American or Velveeta.
>
>Cindy Hamilton

Cheddar is my least favorite. I usually pass on it.
My favorite is Jarlsberg... I think finer than imported Swiss and half
the price:
http://www.jarlsberg.com/us

On Thursday, March 28, 2019 at 1:07:49 PM UTC-4, Sheldon wrote:
> On Thu, 28 Mar 2019 Cindy Hamilton wrote:
> >On Thursday, March 28, 2019 A Moose in Love wrote:
> >> i like an old cheddar. about 4 to 5 years old or so. i don't use a lot of cheese on the burger, just enough to add some good sharp flavour.
> >
> >None for me. FWIW, my husband likes American or Velveeta.
> >
> >Cindy Hamilton
>
> Cheddar is my least favorite. I usually pass on it.
> My favorite is Jarlsberg... I think finer than imported Swiss and half
> the price:
> http://www.jarlsberg.com/us

that's funny. i love jarlsberg. but here it is more expensive than imported swiss. if i could get it for cheaper, i would. it's pricey. all these cheeses are good on a burger, but i still think that old cheddar is where it's at.

On Thursday, March 28, 2019 at 1:07:49 PM UTC-4, Sheldon wrote:
> On Thu, 28 Mar 2019 Cindy Hamilton wrote:
> >On Thursday, March 28, 2019 A Moose in Love wrote:
> >> i like an old cheddar. about 4 to 5 years old or so. i don't use a lot of cheese on the burger, just enough to add some good sharp flavour.
> >
> >None for me. FWIW, my husband likes American or Velveeta.
> >
> >Cindy Hamilton
>
> Cheddar is my least favorite. I usually pass on it.
> My favorite is Jarlsberg... I think finer than imported Swiss and half
> the price:
> http://www.jarlsberg.com/us

how about you tell us about some of the navy food you have had. i hear chipped beef is a favourite...

On 2019-03-28 1:12 p.m., A Moose in Love wrote:
> On Thursday, March 28, 2019 at 1:07:49 PM UTC-4, Sheldon wrote:

>> Cheddar is my least favorite. I usually pass on it. My favorite is
>> Jarlsberg... I think finer than imported Swiss and half the price:
>> http://www.jarlsberg.com/us
>
> that's funny. i love jarlsberg. but here it is more expensive than
> imported swiss. if i could get it for cheaper, i would. it's
> pricey. all these cheeses are good on a burger, but i still think
> that old cheddar is where it's at.
>


I am not crazy about cheddar in a burger, and especially not cheap
cheese slices. However, once in a while it is nice to have a chunk of
blue cheese stuffed into the burger patty.

On 3/28/2019 11:24 AM, A Moose in Love wrote:
> i like an old cheddar. about 4 to 5 years old or so. i don't use a lot of cheese on the burger, just enough to add some good sharp flavour.
>

I enjoy the old cheddar with a glass of wine. I do keep Cabot super
sharp on hand for things like cheeseburgers.

wrote:
> On Thu, 28 Mar 2019 Cindy Hamilton wrote:
>> On Thursday, March 28, 2019 A Moose in Love wrote:
>>> i like an old cheddar. about 4 to 5 years old or so. i don't use a lot of cheese on the burger, just enough to add some good sharp flavour.
>>
>> None for me. FWIW, my husband likes American or Velveeta.
>>
>> Cindy Hamilton
>
> Cheddar is my least favorite. I usually pass on it.
> My favorite is Jarlsberg... I think finer than imported Swiss and half
> the price:
> http://www.jarlsberg.com/us
>

If yoose buy it Popeye, it must be the finest cheese on the planet.

On Thu, 28 Mar 2019 14:53:51 -0400, Dave Smith
> wrote:

>On 2019-03-28 1:12 p.m., A Moose in Love wrote:
>> On Thursday, March 28, 2019 at 1:07:49 PM UTC-4, Sheldon wrote:
>
>>> Cheddar is my least favorite. I usually pass on it. My favorite is
>>> Jarlsberg... I think finer than imported Swiss and half the price:
>>> http://www.jarlsberg.com/us
>>
>> that's funny. i love jarlsberg. but here it is more expensive than
>> imported swiss. if i could get it for cheaper, i would. it's
>> pricey. all these cheeses are good on a burger, but i still think
>> that old cheddar is where it's at.
>
>I am not crazy about cheddar in a burger, and especially not cheap
>cheese slices. However, once in a while it is nice to have a chunk of
>blue cheese stuffed into the burger patty.

I like blue cheese but I think heating it wastes it... I think it's
also too strongly flavored for a burger... might be okay to hide a
woofy mystery meat burger, For stuffing a burger on a rare occasion
mozz works for me and it usually melts before the burger is over
cooked. I like blue cheese plain or maybe stuffed into celery. I
don't like blue cheese salad dressing either, the commercial ones use
the crappiest blue cheese and good blue cheese is too good to waste by
mixing with other strongly flavored ingredients... I prefer blue
cheese plain picked off a wedge, not smushed, crackers ruin the creamy
texture. For me the flavor and wet crunch of a fresh celery stick
works well and I prefer the bottom white portion.. the white part of
bok choy is even better. Blue cheese is best accompanied by 100 Proof
Stoli from the freezer.

wrote:
> On Thu, 28 Mar 2019 14:53:51 -0400, Dave Smith
> > wrote:
>
>> On 2019-03-28 1:12 p.m., A Moose in Love wrote:
>>> On Thursday, March 28, 2019 at 1:07:49 PM UTC-4, Sheldon wrote:
>>
>>>> Cheddar is my least favorite. I usually pass on it. My favorite is
>>>> Jarlsberg... I think finer than imported Swiss and half the price:
>>>> http://www.jarlsberg.com/us
>>>
>>> that's funny. i love jarlsberg. but here it is more expensive than
>>> imported swiss. if i could get it for cheaper, i would. it's
>>> pricey. all these cheeses are good on a burger, but i still think
>>> that old cheddar is where it's at.
>>
>> I am not crazy about cheddar in a burger, and especially not cheap
>> cheese slices. However, once in a while it is nice to have a chunk of
>> blue cheese stuffed into the burger patty.
>
> I like blue cheese but I think heating it wastes it... I think it's
> also too strongly flavored for a burger... might be okay to hide a
> woofy mystery meat burger, For stuffing a burger on a rare occasion
> mozz works for me and it usually melts before the burger is over
> cooked. I like blue cheese plain or maybe stuffed into celery. I
> don't like blue cheese salad dressing either, the commercial ones use
> the crappiest blue cheese and good blue cheese is too good to waste by
> mixing with other strongly flavored ingredients... I prefer blue
> cheese plain picked off a wedge, not smushed, crackers ruin the creamy
> texture. For me the flavor and wet crunch of a fresh celery stick
> works well and I prefer the bottom white portion.. the white part of
> bok choy is even better. Blue cheese is best accompanied by 100 Proof
> Stoli from the freezer.
>

What? No crystal palace? Shame on yoose sorry ass Popeye!

On Thursday, March 28, 2019 at 3:55:26 PM UTC-4, Sheldon wrote:
> On Thu, 28 Mar 2019 14:53:51 -0400, Dave Smith
> > wrote:
>
> >On 2019-03-28 1:12 p.m., A Moose in Love wrote:
> >> On Thursday, March 28, 2019 at 1:07:49 PM UTC-4, Sheldon wrote:
> >
> >>> Cheddar is my least favorite. I usually pass on it. My favorite is
> >>> Jarlsberg... I think finer than imported Swiss and half the price:
> >>> http://www.jarlsberg.com/us
> >>
> >> that's funny. i love jarlsberg. but here it is more expensive than
> >> imported swiss. if i could get it for cheaper, i would. it's
> >> pricey. all these cheeses are good on a burger, but i still think
> >> that old cheddar is where it's at.
> >
> >I am not crazy about cheddar in a burger, and especially not cheap
> >cheese slices. However, once in a while it is nice to have a chunk of
> >blue cheese stuffed into the burger patty.
>
> I like blue cheese but I think heating it wastes it... I think it's
> also too strongly flavored for a burger... might be okay to hide a
> woofy mystery meat burger, For stuffing a burger on a rare occasion
> mozz works for me and it usually melts before the burger is over
> cooked. I like blue cheese plain or maybe stuffed into celery. I
> don't like blue cheese salad dressing either, the commercial ones use
> the crappiest blue cheese and good blue cheese is too good to waste by
> mixing with other strongly flavored ingredients... I prefer blue
> cheese plain picked off a wedge, not smushed, crackers ruin the creamy
> texture. For me the flavor and wet crunch of a fresh celery stick
> works well and I prefer the bottom white portion.. the white part of
> bok choy is even better. Blue cheese is best accompanied by 100 Proof
> Stoli from the freezer.

NAVY FOOD NOW!

On Thu, 28 Mar 2019 14:55:07 -0700 (PDT), A Moose in Love
> wrote:

>On Thursday, March 28, 2019 at 3:55:26 PM UTC-4, Sheldon wrote:
>> On Thu, 28 Mar 2019 14:53:51 -0400, Dave Smith
>> > wrote:
>>
>> >I am not crazy about cheddar in a burger, and especially not cheap
>> >cheese slices. However, once in a while it is nice to have a chunk of
>> >blue cheese stuffed into the burger patty.
>>
>> I like blue cheese but I think heating it wastes it... I think it's
>> also too strongly flavored for a burger... might be okay to hide a
>> woofy mystery meat burger, For stuffing a burger on a rare occasion
>> mozz works for me and it usually melts before the burger is over
>> cooked. I like blue cheese plain or maybe stuffed into celery. I
>> don't like blue cheese salad dressing either, the commercial ones use
>> the crappiest blue cheese and good blue cheese is too good to waste by
>> mixing with other strongly flavored ingredients... I prefer blue
>> cheese plain picked off a wedge, not smushed, crackers ruin the creamy
>> texture. For me the flavor and wet crunch of a fresh celery stick
>> works well and I prefer the bottom white portion.. the white part of
>> bok choy is even better. Blue cheese is best accompanied by 100 Proof
>> Stoli from the freezer.
>
>NAVY FOOD NOW!

Capital practice!

Kraft singles taste good on crackers if you let them warm up to room temp.

On Thursday, March 28, 2019 at 11:41:51 AM UTC-5, Cindy Hamilton wrote:
>
> On Thursday, March 28, 2019 at 11:24:52 AM UTC-4, A Moose in Love wrote:
>
> > i like an old cheddar. about 4 to 5 years old or so. i don't use a lot of cheese on the burger, just enough to add some good sharp flavour.
>
> None for me.
>
> Cindy Hamilton
>
Me, neither.

A Moose in Love wrote:
> On Thursday, March 28, 2019 at 3:55:26 PM UTC-4, Sheldon wrote:
>> On Thu, 28 Mar 2019 14:53:51 -0400, Dave Smith
>> > wrote:
>>
>>> On 2019-03-28 1:12 p.m., A Moose in Love wrote:
>>>> On Thursday, March 28, 2019 at 1:07:49 PM UTC-4, Sheldon wrote:
>>>
>>>>> Cheddar is my least favorite. I usually pass on it. My favorite is
>>>>> Jarlsberg... I think finer than imported Swiss and half the price:
>>>>> http://www.jarlsberg.com/us
>>>>
>>>> that's funny. i love jarlsberg. but here it is more expensive than
>>>> imported swiss. if i could get it for cheaper, i would. it's
>>>> pricey. all these cheeses are good on a burger, but i still think
>>>> that old cheddar is where it's at.
>>>
>>> I am not crazy about cheddar in a burger, and especially not cheap
>>> cheese slices. However, once in a while it is nice to have a chunk of
>>> blue cheese stuffed into the burger patty.
>>
>> I like blue cheese but I think heating it wastes it... I think it's
>> also too strongly flavored for a burger... might be okay to hide a
>> woofy mystery meat burger, For stuffing a burger on a rare occasion
>> mozz works for me and it usually melts before the burger is over
>> cooked. I like blue cheese plain or maybe stuffed into celery. I
>> don't like blue cheese salad dressing either, the commercial ones use
>> the crappiest blue cheese and good blue cheese is too good to waste by
>> mixing with other strongly flavored ingredients... I prefer blue
>> cheese plain picked off a wedge, not smushed, crackers ruin the creamy
>> texture. For me the flavor and wet crunch of a fresh celery stick
>> works well and I prefer the bottom white portion.. the white part of
>> bok choy is even better. Blue cheese is best accompanied by 100 Proof
>> Stoli from the freezer.
>
> NAVY FOOD NOW!
>

Nah, Popeye just returned from a jewish ceremony. The mohel gave him
some dik snippings for snacks. Popeye always gets this way when he gets
horny for men. That's why his brother and 4 wives left and won't have
anything to do with the little sailor.

On Thu, 28 Mar 2019 16:32:52 -0700 (PDT), wrote:

>Kraft singles taste good on crackers if you let them warm up to room temp.

Everything Kraft makes is an abomination. If soylent green will ever
become a reality, Kraft will be producing it.

"Bruce" wrote in message ...

On Thu, 28 Mar 2019 16:32:52 -0700 (PDT), wrote:

>Kraft singles taste good on crackers if you let them warm up to room temp.

Everything Kraft makes is an abomination. If soylent green will ever
become a reality, Kraft will be producing it.

==

D. will eat them but I bought a really good cheese cutter and I keep it
in the fridge with the cheese. Now there are no singles, he seems happy to
use 'real' cheese)

On Fri, 29 Mar 2019 08:38:38 -0000, "Ophelia" >
wrote:

>
>
>"Bruce" wrote in message ...
>
>On Thu, 28 Mar 2019 16:32:52 -0700 (PDT), wrote:
>
>>Kraft singles taste good on crackers if you let them warm up to room temp.
>
>Everything Kraft makes is an abomination. If soylent green will ever
>become a reality, Kraft will be producing it.
>
>==
>
> D. will eat them but I bought a really good cheese cutter and I keep it
>in the fridge with the cheese. Now there are no singles, he seems happy to
>use 'real' cheese)

Cheese is not healthful for older people... you really ought to
encourage your hubby to cut back. I say this because some of the
people I know have recently suffered a stroke and their doctors
attributed it to diet... cheese is a big no no. Your hubby would do
much better to snack on fresh fruit and veggies. Cheese will kill
him.

On Friday, March 29, 2019 at 6:06:57 PM UTC-4, Sheldon wrote:
> On Fri, 29 Mar 2019 08:38:38 -0000, "Ophelia" >
> wrote:
>
> >
> >
> >"Bruce" wrote in message ...
> >
> >On Thu, 28 Mar 2019 16:32:52 -0700 (PDT), wrote:
> >
> >>Kraft singles taste good on crackers if you let them warm up to room temp.
> >
> >Everything Kraft makes is an abomination. If soylent green will ever
> >become a reality, Kraft will be producing it.
> >
> >==
> >
> > D. will eat them but I bought a really good cheese cutter and I keep it
> >in the fridge with the cheese. Now there are no singles, he seems happy to
> >use 'real' cheese)
>
> Cheese is not healthful for older people... you really ought to
> encourage your hubby to cut back. I say this because some of the
> people I know have recently suffered a stroke and their doctors
> attributed it to diet... cheese is a big no no. Your hubby would do
> much better to snack on fresh fruit and veggies. Cheese will kill
> him.

how about some navy food? chipped beef? cheese? your opinion may be correct, but...https://www.marke****ch.com/story/ea...-12-05-1088268

On Fri, 29 Mar 2019 18:06:53 -0400, wrote:

>On Fri, 29 Mar 2019 08:38:38 -0000, "Ophelia" >
>wrote:
>
>> D. will eat them but I bought a really good cheese cutter and I keep it
>>in the fridge with the cheese. Now there are no singles, he seems happy to
>>use 'real' cheese)
>
>Cheese is not healthful for older people... you really ought to
>encourage your hubby to cut back. I say this because some of the
>people I know have recently suffered a stroke and their doctors
>attributed it to diet... cheese is a big no no. Your hubby would do
>much better to snack on fresh fruit and veggies. Cheese will kill
>him.

You can't make a blanket statement like that. Not everybody has a
cholesterol problem.

On 2019-03-29 6:06 p.m., wrote:

> Cheese is not healthful for older people... you really ought to
> encourage your hubby to cut back. I say this because some of the
> people I know have recently suffered a stroke and their doctors
> attributed it to diet... cheese is a big no no. Your hubby would do
> much better to snack on fresh fruit and veggies. Cheese will kill
> him.

Is it specifically bad for old people or are they just dealing with the
effects of decades of eating the stuff and having it build up for all
those years. Thanks to the rules of geometry, the more a tube is
constricted, the greater the constriction from additional accumulation.

I have a bad habit of using my lap top when watching movies on TV. I
Google the cast members to learn about them. It is amazing how many of
the big time Hollywood actors died in their 50s, usually from heart
attacks. When I was a kid there were lots of neighbours, teachers,
relatives who died of heart attacks in their 40s and 50s. That doesn't
seem to happen as much these days.

On Fri, 29 Mar 2019 18:18:30 -0400, Dave Smith
> wrote:

>On 2019-03-29 6:06 p.m., wrote:
>
>> Cheese is not healthful for older people... you really ought to
>> encourage your hubby to cut back. I say this because some of the
>> people I know have recently suffered a stroke and their doctors
>> attributed it to diet... cheese is a big no no. Your hubby would do
>> much better to snack on fresh fruit and veggies. Cheese will kill
>> him.
>
>Is it specifically bad for old people or are they just dealing with the
>effects of decades of eating the stuff and having it build up for all
>those years. Thanks to the rules of geometry, the more a tube is
>constricted, the greater the constriction from additional accumulation.
>
>I have a bad habit of using my lap top when watching movies on TV. I
>Google the cast members to learn about them. It is amazing how many of
>the big time Hollywood actors died in their 50s, usually from heart
>attacks. When I was a kid there were lots of neighbours, teachers,
>relatives who died of heart attacks in their 40s and 50s. That doesn't
>seem to happen as much these days.

I'd point at smoking more than at cheese.

Whole milk, cheese and butter help prevent type 2 diabetes.

In article >, Dave Smith
> wrote:

> I have a bad habit of using my lap top when watching movies on TV. I
> Google the cast members to learn about them. It is amazing how many of
> the big time Hollywood actors died in their 50s, usually from heart
> attacks. When I was a kid there were lots of neighbours, teachers,
> relatives who died of heart attacks in their 40s and 50s. That doesn't
> seem to happen as much these days.

They smoked like chimneys and drank like there was no tomorrow. I
remember restaurant cooks scraping cigarette ashes off the grill.
Indoors was a perpetual haze. Genetic disposition was unknown. Liquor
was known to kill, but something else would get you first.
Cars would kill you. Food would kill you. Your job would kill you.
Random illness would kill you.
People weren't ruled by fear then. They expected to drop dead. In a
way, I miss those days.

leo

wrote in message ...

On Fri, 29 Mar 2019 08:38:38 -0000, "Ophelia" >
wrote:

>
>
>"Bruce" wrote in message
.. .
>
>On Thu, 28 Mar 2019 16:32:52 -0700 (PDT), wrote:
>
>>Kraft singles taste good on crackers if you let them warm up to room temp.
>
>Everything Kraft makes is an abomination. If soylent green will ever
>become a reality, Kraft will be producing it.
>
>==
>
> D. will eat them but I bought a really good cheese cutter and I keep it
>in the fridge with the cheese. Now there are no singles, he seems happy
>to
>use 'real' cheese)

Cheese is not healthful for older people... you really ought to
encourage your hubby to cut back. I say this because some of the
people I know have recently suffered a stroke and their doctors
attributed it to diet... cheese is a big no no. Your hubby would do
much better to snack on fresh fruit and veggies. Cheese will kill
him.

==

His decision but I have passed your message on

"A Moose in Love" wrote in message
...

On Friday, March 29, 2019 at 6:06:57 PM UTC-4, Sheldon wrote:
> On Fri, 29 Mar 2019 08:38:38 -0000, "Ophelia" >
> wrote:
>
> >
> >
> >"Bruce" wrote in message
> .. .
> >
> >On Thu, 28 Mar 2019 16:32:52 -0700 (PDT), wrote:
> >
> >>Kraft singles taste good on crackers if you let them warm up to room
> >>temp.
> >
> >Everything Kraft makes is an abomination. If soylent green will ever
> >become a reality, Kraft will be producing it.
> >
> >==
> >
> > D. will eat them but I bought a really good cheese cutter and I keep
> > it
> >in the fridge with the cheese. Now there are no singles, he seems happy
> >to
> >use 'real' cheese)
>
> Cheese is not healthful for older people... you really ought to
> encourage your hubby to cut back. I say this because some of the
> people I know have recently suffered a stroke and their doctors
> attributed it to diet... cheese is a big no no. Your hubby would do
> much better to snack on fresh fruit and veggies. Cheese will kill
> him.

how about some navy food? chipped beef? cheese? your opinion may be
correct,
but...https://www.marke****ch.com/story/ea...-12-05-1088268

===

LOL thanks. I have passed on Sheldon's message and now yours too)

"Bruce" wrote in message ...

On Fri, 29 Mar 2019 18:06:53 -0400, wrote:

>On Fri, 29 Mar 2019 08:38:38 -0000, "Ophelia" >
>wrote:
>
>> D. will eat them but I bought a really good cheese cutter and I keep
>> it
>>in the fridge with the cheese. Now there are no singles, he seems happy
>>to
>>use 'real' cheese)
>
>Cheese is not healthful for older people... you really ought to
>encourage your hubby to cut back. I say this because some of the
>people I know have recently suffered a stroke and their doctors
>attributed it to diet... cheese is a big no no. Your hubby would do
>much better to snack on fresh fruit and veggies. Cheese will kill
>him.

You can't make a blanket statement like that. Not everybody has a
cholesterol problem.

==

Passed it on, thanks)

"Leonard Blaisdell" wrote in message
...

In article >, Dave Smith
> wrote:

> I have a bad habit of using my lap top when watching movies on TV. I
> Google the cast members to learn about them. It is amazing how many of
> the big time Hollywood actors died in their 50s, usually from heart
> attacks. When I was a kid there were lots of neighbours, teachers,
> relatives who died of heart attacks in their 40s and 50s. That doesn't
> seem to happen as much these days.

They smoked like chimneys and drank like there was no tomorrow. I
remember restaurant cooks scraping cigarette ashes off the grill.
Indoors was a perpetual haze. Genetic disposition was unknown. Liquor
was known to kill, but something else would get you first.
Cars would kill you. Food would kill you. Your job would kill you.
Random illness would kill you.
People weren't ruled by fear then. They expected to drop dead. In a
way, I miss those days.

leo

===

All true

On Friday, March 29, 2019 at 6:06:57 PM UTC-4, Sheldon wrote:
> On Fri, 29 Mar 2019 08:38:38 -0000, "Ophelia" >
> wrote:
>
> >
> >
> >"Bruce" wrote in message ...
> >
> >On Thu, 28 Mar 2019 16:32:52 -0700 (PDT), wrote:
> >
> >>Kraft singles taste good on crackers if you let them warm up to room temp.
> >
> >Everything Kraft makes is an abomination. If soylent green will ever
> >become a reality, Kraft will be producing it.
> >
> >==
> >
> > D. will eat them but I bought a really good cheese cutter and I keep it
> >in the fridge with the cheese. Now there are no singles, he seems happy to
> >use 'real' cheese)
>
> Cheese is not healthful for older people... you really ought to
> encourage your hubby to cut back. I say this because some of the
> people I know have recently suffered a stroke and their doctors
> attributed it to diet... cheese is a big no no. Your hubby would do
> much better to snack on fresh fruit and veggies. Cheese will kill
> him.

I'm not his mother or his doctor. He knows what he should eat. Nothing
would be served by talking about what he eats.

Cindy Hamilton

There's still a lot of people that die in their 40's and 50's here.

Cindy Hamilton wrote:
>
> I'm not his mother or his doctor. He knows what he should eat. Nothing
> would be served by talking about what he eats.

You sound like the perfect wife. Nobody wants to be near a food
cop like a few are here. Love the guy, enjoy your years together
and be happy (and let HIM be happy)

Young doctor put my elderly parents on such a restrictive diet
that they were always hungry and couldn't even eat what they
loved. Screw that. They made it to upper 80's, can't do much
physically like they used to but at least don't take away their
food. Let them do whatever they want with the small amount of
time left.

BTW, that sounded like both died. Dad passed 2 years ago but Mom
is still doing quite well. She will be 88 soon. You go, girl!

5 healthy people I know have cancer or died in the last month. Total non smoking, no alcohol gym workouts.
I am amazed everytime I wake up and go to work.
30 drinks a day and a pack of pall mall. One hit of good 27 a night.
Only the good die young.

On 3/30/2019 8:01 AM, Gary wrote:
> Young doctor put my elderly parents on such a restrictive diet
> that they were always hungry and couldn't even eat what they
> loved. Screw that. They made it to upper 80's, can't do much
> physically like they used to but at least don't take away their
> food. Let them do whatever they want with the small amount of
> time left.
>
In the early 1990's my mother's doctor put her on a very restrictive
low-sodium, low-fat diet due to cholesterol problems. (She had a major
artery blockage in her lower leg; surgery corrected it but at first they
were afraid they might have to amputate.) She also had high blood
pressure. I remember her eating bland food like poached boneless
skinless chicken breasts. Plain rice or plain pasta. A plain baked potato.

No butter? Some sort of expensive (at the time) substitute was
recommended. I think it was Benecol. Use Lite Salt or potassium
chloride (have you ever tasted that stuff? bitter!) rather than sodium
chloride. It was around that time I found and told her about the Mrs.
Dash line of no-salt seasoning blends. It will make that bland food
taste better!

She was told to use Egg Beaters instead of whole eggs. Skimmed milk;
fortunately she already preferred it. She was taking coumadin (a blood
thinner) so she was supposed to avoid vegetables that are high in
Vitamin K. That let out things she *loved* such as broccoli, spinach,
brussels sprouts, asparagus. Suffice to say she was absolutely miserable.

Fast forward a decade or so. She told the latest doctor to take her off
coumadin. She also told him she was going to eat whatever she damn well
pleased in the years she had left. LOL

> BTW, that sounded like both died. Dad passed 2 years ago but Mom
> is still doing quite well. She will be 88 soon. You go, girl!

Kudos and happy birthday to your mom!

Jill

If you take an ace inhibitor drug potassium chloride will make the potassium go too high, honest injun.

jmcquown wrote:
>
> Fast forward a decade or so. She told the latest doctor to take her off
> coumadin. She also told him she was going to eat whatever she damn well
> pleased in the years she had left. LOL

Good for her!

Old Bob Hope joke:
Eat healthy and exercise hard each day.
You won't live longer but it will seem like you do.

Another goodie from Bob:
Quitting smoking is the easiest thing to do.
I know, I've done it a thousand times.

My step-daughter is a Registered Dietitian (college degree
required) and has been working in a hospital. Seems that most of
her patients are dying and it's got her very depressed counseling
such people. Enough that she is considering changing careers.

I told her that if I was doing that and knew someone would be
dead soon anyway, I would be tempted to just blurt it out.
Hey...you're dying...eat anything you want. Let your remaining
time be happy with food at least. (I'm picturing Sam Kinison
saying that with an "ARRRGGHH" at the end of sentence).
I also told her that naturally, I would be fired immediately for
such advice but....

I also advised her to talk with other health care people and ask
how they cope with this terminal sadness.

I hate death and don't deal with it well at all. This is why I
don't even have new ferrets for now. Every few years, I had to
bury another good friend. I grieve hard and each one leaves with
a piece of my "heart." Mia was the hardest.

I've reached the very old theory (and sad one really)...Don't
start any more relationships and you won't be hurt down the road.
I tend to avoid relationship lately. That's ok for now
though...I've got cable tv, books, internet and burgers. heheh ;0

Am I happy in this state? For now at least, I've convinced
myself that this is best. I do seem happy enough. lol

If you are an American, you MUST say it's AMERICAN CHEESE. Otherwise
you're a communist, nazi, member of ISIS, or some other form of
terrorist out to destroy America. The FBI is carefully reading all the
replies to this thread.

On Sun, 31 Mar 2019 19:07:18 -0500, Average Person >
wrote:

>If you are an American, you MUST say it's AMERICAN CHEESE. Otherwise
>you're a communist, nazi, member of ISIS, or some other form of
>terrorist out to destroy America. The FBI is carefully reading all the
>replies to this thread.

I'd say blue vein and leave out the meat. Do I get a green card?

On 2019-03-28, Ed Pawlowski > wrote:

> I enjoy the old cheddar with a glass of wine. I do keep Cabot super
> sharp on hand for things like cheeseburgers.

Agree.

Many cheeses go with a good wine. I usta love a good zinfandel with a
"real" 2 yr old Parmasan (salty).

OTOH, where to you get yer Cabot. I usta get mine (aged 5 yrs, blk
label) during Christmas at a particular sprmkt in Pleasanton, CA.
Haven't seen it in yrs, as I now live in a remote part of CO.

nb