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War on American soil?

  • Thread starter Thread starter Agoxlea
  • Start date Start date

Will there be a traditional war on American soil by 2050?

  • Total voters
    22
LogGrad98 said:
Like manchego curado, gruyere and gorgonzola, in specific proportions, on a french or sour-dough roll turned inside-out (so it gets crispy), with fresh basil and oregano and occasionally sun-dried tomatoes or just a few capers or maybe even some prosciutto. Mmmmm.
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I'm no cheese connoisseur or anything, but I find it kind of odd someone who claims to be one would rattle off the first four or five cheeses from a quickie googling "best cheeses"...

Regardless (and to each his own of course), if you're cooking cordon bleu with anything but fontina then you might as well throw it away and drag your barbaric tongue to Popeye's. If you're not using a digital thermometer with that fontina then burn your taste buds permanently is the only thing to make the meal worth eating.
 
Not on my google. First link:

https://www.thefiftybest.com/food/best_cheese/

And cordon bleu is meat (usually chicken), not bread, stuffed with cheese and ham or prosciutto, usually lightly breaded and fried or baked. See with bread, as I described, it is a "sandwich". Bread with ham and cheese inside, cooked on a griddle or the like, is a grilled ham and cheese, or prosciutto and cheese as the case may be. Your googling skills need work apparently.

Here I googled it for you:

https://en.wikipedia.org/wiki/Chicken_Cordon_Bleu

Enjoy!
 
Google gets to know you. I guess a little better cheese comes up when I google "best cheeses" than when you do.

The cordon bleu part was about good cheese and not you, but thanks for going the extra mile to make me look stupid just to protect your "manliness". I thought you might enjoy it instead of getting all vindictive. I'm so sad right now.
 
Alec treyBurk said:
Google gets to know you. I guess a little better cheese comes up when I google "best cheeses" than when you do.

The cordon bleu part was about good cheese and not you, but thanks for going the extra mile to make me look stupid just to protect your "manliness". I thought you might enjoy it instead of getting all vindictive. I'm so sad right now.
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You're welcome!
 
Alec treyBurk said:
Google gets to know you. I guess a little better cheese comes up when I google "best cheeses" than when you do.

The cordon bleu part was about good cheese and not you, but thanks for going the extra mile to make me look stupid just to protect your "manliness". I thought you might enjoy it instead of getting all vindictive. I'm so sad right now.
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Who are you?
 
I cooked an excellent pot of sausage and lentil bean soup but it's missing the right topping. What's a good parmesan to shave over the top that's normally available in grocery stores? I grew up on the Kraft shaker, but that stuff isn't good for anything but cleaning up oil spills or a shotgun party. I don't care for the pre-shaved tubs either. Yuck!
 
At the risk of being trolled yet again, I will give a recommendation.

I can't get it to link to the page, so go here:

https://www.cheesers.com/search.html

and search for "dubliner". I have no idea what pairs well with lentils, but if you are looking for a good parm try that. It isn't really parmesan, but it is kind of in between cheddar and parm, a hard cheese with a great flavor, and it grates well and melts pretty good. I would pick that over the basic grated parm you get in grocery stores any day. It isn't local, sorry.

That is one of my favorite cheese shops. Their aged cheddar is fantastic. They also usually sell and ship cheese curds.
 
Alec treyBurk said:
I cooked an excellent pot of sausage and lentil bean soup but it's missing the right topping. What's a good parmesan to shave over the top that's normally available in grocery stores? I grew up on the Kraft shaker, but that stuff isn't good for anything but cleaning up oil spills or a shotgun party. I don't care for the pre-shaved tubs either. Yuck!
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You don't like "70's bush" cheese? You're crazy.
 
LogGrad98 said:
At the risk of being trolled yet again, I will give a recommendation.
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Trolling? WOW! You're a real piece of work let me tell you. You can't make a single post without throwing some backhanded insult at me.

I make ONE post about your bizarre cheese choices and you've completely freaked out ever since. Like I can't have an opinion. I wonder who's trolling who since you completely inverted my commentary on chicken cordon bleu in a way a troll usually would.

You keep this up and I might flirt with the idea of starting to think about contemplating that I should begin considering that you may not be bishopric material after all.
 
^^ clearly we don't need any foreign enemies getting in the way of our own domestic conflicts.

Better be careful though. Civil Cheese wars can get nasty.
 
Alec treyBurk said:
Trolling? WOW! You're a real piece of work let me tell you. You can't make a single post without throwing some backhanded insult at me.

I make ONE post about your bizarre cheese choices and you've completely freaked out ever since. Like I can't have an opinion. I wonder who's trolling who since you completely inverted my commentary on chicken cordon bleu in a way a troll usually would.

You keep this up and I might flirt with the idea of starting to think about contemplating that I should begin considering that you may not be bishopric material after all.
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You are welcome for the suggestion. You won't be disappointed.

And thank you for proving my point.
 
Why did you "unfriend" me on your profile page? You were the one who requested it in the first place.

You're being oversensitive and really hurting my feelings at the same time.
 
LogGrad98 said:
Kind of. I was a member of a cheese club for a while, believe it or not, and I visit cheese-making facilities all over the place when I travel. I have about 3 or 4 websites I purchase from most often, but in Salt Lake there was a guy who helped me track down cheeses from time to time. I have probably tasted over 500 different cheeses (of course lots of them are similar, so really maybe 100-200 different varieties?). At one point a few years ago you could find anywhere from 5 to 15 different cheeses in my fridge or pantry (not all of them are best refrigerated). My wife thinks the whole cheese thing (I am the same way about root beer) is weird. But she never argues when I create a grilled cheese panini style that is better than any grilled cheese you ever ate. Like manchego curado, gruyere and gorgonzola, in specific proportions, on a french or sour-dough roll turned inside-out (so it gets crispy), with fresh basil and oregano and occasionally sun-dried tomatoes or just a few capers or maybe even some prosciutto. Mmmmm.
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Manchego Curado, Gruyere, and Gorgonzola grilled cheese sandwich. I have a panini press that is criminally underused. I'm going to have to try that.
 
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