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Fixing electronics by sprinkling cheese on them.


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#31 blister soul

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Posted 14 October 2012 - 12:33 AM

"Poets have been mysteriously silent on the subject of cheese." - G.K. Chesterton

I love smoked cheese.

Edited by blister soul, 14 October 2012 - 12:33 AM.

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“Reason is itself a matter of faith. It is an act of faith to assert that our thoughts have any relation to reality at all.” - G.K. Chesterton

“Unbelief is as much of a choice as belief is. What makes it in many ways more appealing is that whereas to believe in something requires some measure of understanding and effort, not to believe doesn't require much of anything at all.” - Frederick Buechner

“All human nature vigorously resists grace because grace changes us and the change is painful.” - Flannery O'Connor


“My argument against God was that the universe seemed so cruel and unjust. But how had I got this idea of just and unjust? A man does not call a line crooked unless he has some idea of a straight line. What was I comparing this universe with when I called it unjust?” - C.S. Lewis

#32 DarthNinja

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Posted 14 October 2012 - 01:09 AM

This thread led me to preparing and then consuming a Provolone sandwich.
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#33 Mainly Mattias

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Posted 14 October 2012 - 02:18 AM

tried a low fat cheese once by mistake.

never again. NEVER!!!
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#34 GodzillaDeuce

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Posted 14 October 2012 - 10:21 AM

tried a low fat cheese once by mistake.

never again. NEVER!!!


protip: don't try vegan cheese. ever.
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well I'm sorry that gd is soo perfect


#35 Jai604

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Posted 14 October 2012 - 10:53 AM

protip: don't try vegan cheese. ever.


Too late :\

Yeah, do yourself a favour, and never, for own sake, succumb to someone telling you it's good. It's not.
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#36 Tystick

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Posted 14 October 2012 - 11:05 AM

Is that even a question? haha ::D

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#37 Tearloch7

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Posted 14 October 2012 - 11:34 AM

Any good quality Blue cheese or McLaren's Imperial are excellent on Stoned Wheat Thin crackers .. everyday cheeses are Cracker Barrel Extra Old cheddar (buy the one with the "white" flush of aging then let it sit in the fridge for a couple of months before opening) and any quality "real" Swiss cheese .. for me, if the cheese does not have a real "bite" I am not eating it, the exception being quality Mozzarella on home-made pizza ..

Now I am hungry .. :)
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#38 -Vintage Canuck-

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Posted 14 October 2012 - 11:34 AM

I like cheese on everything. B)
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#39 DarthNinja

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Posted 14 October 2012 - 02:46 PM

tried a low fat cheese once by mistake.

never again. NEVER!!!


A friend of my mother's who works for a dairy company once told her to never EVER buy/consume anything diary that is 'low-fat' or 'no-fat'. She wouldn't say why because she still works there but she said 'just trust me' with a rather stern look on her face.
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"Have not those who disbelieve known that the heavens & the earth were joined together as one united piece, then We (Allah) parted them? And We have made from water every living thing. Will they not then believe?" (Qur'an 21:30)

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#40 Mainly Mattias

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Posted 14 October 2012 - 08:02 PM

A friend of my mother's who works for a dairy company once told her to never EVER buy/consume anything diary that is 'low-fat' or 'no-fat'. She wouldn't say why because she still works there but she said 'just trust me' with a rather stern look on her face.

:wacko: the regular and the low fat packaging was just so similar... alas, a good lesson learned. Read labels carefully!!
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#41 Green Building

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Posted 14 October 2012 - 08:36 PM

I have eaten 100's of different kinds of cheese throughout my travels. I am proud to say that we have a phenomenal Canadian, clothbound, cheddar made in PEI.

http://www.cows.ca/avonleacheddar

This is an expensive cheese (they all are, but this one slightly more so), but very worth it. Don't waste it by putting it on burgers or pizza. It needs only your favourite crackers and fruits to shine.

Now I will be buying more of it this week thanks to this thread. For those who don't like blue cheese, but wish to give it a fair shake, try a piece of Fourme d'Ambert (if not Cambozola). Fourme is a lightly pungent blue that has great farmhouse aromas and flavours. http://www.formaggio...products_id=949

In my fridge right now there is an aged asiago, a wedge of Reggiano, some extra old dutch gouda, and cave aged gruyere.

I am shocked to not be fat.

Edited by Green Building, 14 October 2012 - 08:36 PM.

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#42 goalie13

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Posted 14 October 2012 - 08:45 PM

Don't forget artisan cheeses. There's a great little place here on the Island called Qualicum Cheeseworks.

We've been getting their Rathtrevor cheese lately. Dang it's good!

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#43 Nucks fan555555

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Posted 14 October 2012 - 10:27 PM

yummmm
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#44 ckamo

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Posted 14 October 2012 - 10:33 PM




But yes, I do like cheese. Love me some camembert...stinky as hell though. And I love emmental (Swiss, though I think Swiss is more a general term?) in my sandwiches.

Edited by ckamo, 14 October 2012 - 10:34 PM.

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#45 J.R.

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Posted 15 October 2012 - 09:29 AM

Any good quality Blue cheese or McLaren's Imperial are excellent on Stoned Wheat Thin crackers .. everyday cheeses are Cracker Barrel Extra Old cheddar (buy the one with the "white" flush of aging then let it sit in the fridge for a couple of months before opening) and any quality "real" Swiss cheese .. for me, if the cheese does not have a real "bite" I am not eating it, the exception being quality Mozzarella on home-made pizza ..

Now I am hungry .. :)


Other than blue cheese (just can't bring myself to eat it) that pretty much mirrors my sentiment. Also love a good Applewood smoked and occasionally some nice Boursin.
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If anybody goes to Maui...you also have to try some cheese and chocolate truffles made at the Surfing Goat Dairy there. Some of the best chocolates and goat cheese I've ever had...yumm

http://www.surfinggoatdairy.com/
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#46 *vInTaGe*

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Posted 15 October 2012 - 10:11 AM

Edam, it's gouda for you.
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#47 blister soul

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Posted 15 October 2012 - 11:44 AM

Boursin is amazing. Makes a good, quick alfredo sauce for pasta with a little bit of milk.
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“Reason is itself a matter of faith. It is an act of faith to assert that our thoughts have any relation to reality at all.” - G.K. Chesterton

“Unbelief is as much of a choice as belief is. What makes it in many ways more appealing is that whereas to believe in something requires some measure of understanding and effort, not to believe doesn't require much of anything at all.” - Frederick Buechner

“All human nature vigorously resists grace because grace changes us and the change is painful.” - Flannery O'Connor


“My argument against God was that the universe seemed so cruel and unjust. But how had I got this idea of just and unjust? A man does not call a line crooked unless he has some idea of a straight line. What was I comparing this universe with when I called it unjust?” - C.S. Lewis

#48 Langdon Algur

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Posted 15 October 2012 - 12:21 PM

protip: don't try vegan cheese. ever.


Good tip. My wife just bought some of it and tried to convince me it was just like the real thing, so not true!! Low fat cheese I can deal with, but vegan cheese is like eating paint chips.
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#49 GodzillaDeuce

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Posted 15 October 2012 - 05:27 PM

Good tip. My wife just bought some of it and tried to convince me it was just like the real thing, so not true!! Low fat cheese I can deal with, but vegan cheese is like eating paint chips.


+1 for sympathy
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well I'm sorry that gd is soo perfect


#50 Lui's Knob

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Posted 15 October 2012 - 10:02 PM

I love love love cutting cheese....

In half, quarters, cubes and eating it.

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#51 nucklehead

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Posted 16 October 2012 - 06:46 AM

Oh so you cut the cheese...
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#52 Jai604

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Posted 16 October 2012 - 11:59 AM

Good tip. My wife just bought some of it and tried to convince me it was just like the real thing, so not true!! Low fat cheese I can deal with, but vegan cheese is like eating paint chips.


Yeah, I went a year not being able to consume dairy because I'd started getting stomach aches from all kinds of foods (problem has been fixed now). So, a friend of mine who is vegan recommended a bunch of vegan cheeses for me to try, saying they were great, and tasted just like real cheese.

Let's just say that after a few years of being vegan, she clearly forgot what real cheese tasted like.

I still have 2 bags of that crap in my freezer, because I refuse to eat it. It was also extremely expensive, so I refuse to throw it out, hahahaha.
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#53 Mr. White

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Posted 17 October 2012 - 08:04 AM

I like a good smoked cheddar. Also aged gouda is delicious
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#54 Grapefruits

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Posted 18 October 2012 - 01:57 AM

Any good quality Blue cheese or McLaren's Imperial are excellent on Stoned Wheat Thin crackers .. everyday cheeses are Cracker Barrel Extra Old cheddar (buy the one with the "white" flush of aging then let it sit in the fridge for a couple of months before opening) and any quality "real" Swiss cheese .. for me, if the cheese does not have a real "bite" I am not eating it, the exception being quality Mozzarella on home-made pizza ..

Now I am hungry .. :)


I have a container of that in my fridge at all times. For me the sharper the cheese the better. The Balderson 6 year aged cheddar is also really good, ittle pricey though.
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#55 Sugar baby watermelon

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Posted 18 October 2012 - 05:16 AM

Yep, ecspecially on my Pizza Hut Hot Dog crust Pizzas...... sweet delicious wholesome goodness right there
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#56 Gumballthechewy

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Posted 18 October 2012 - 11:22 AM

The real questions is who doesn't like cheese?

Edited by Gumballthechewy, 18 October 2012 - 11:22 AM.

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#57 Spitfire_Spiky

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Posted 18 October 2012 - 11:24 AM

The real questions is who doesn't like cheese?


Everybody except those lactose intolerant people. I feel sorry for them cuz they are missing out on the deliciousness that is cheese.
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#58 Harbinger

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Posted 18 October 2012 - 11:35 AM

Everybody except those lactose intolerant people. I feel sorry for them cuz they are missing out on the deliciousness that is cheese.


I'm lactose intolerant and I still eat cheese. I can't help it. It's my favorite. Thinking about doing some kind of crazy mac and cheese right now.
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#59 Gumballthechewy

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Posted 18 October 2012 - 11:44 AM

Everybody except those lactose intolerant people. I feel sorry for them cuz they are missing out on the deliciousness that is cheese.


Racists don't count!
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#60 ckamo

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Posted 18 October 2012 - 05:11 PM

Actually, for some kinds of cheeses (including swiss =D) if you find higher quality stuff, the aging process reduces the lactose content to almost nothing.

Edited by ckamo, 18 October 2012 - 05:12 PM.

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