Guest Brian Mailman Posted April 25, 2008 Posted April 25, 2008 ah wrote: > Brian Mailman wrote: >> ah wrote: >>> Brian Mailman wrote: >>>> dave hillstrom wrote: >>>>> On Thu, 10 Apr 2008 20:48:44 -0700, Brian Mailman >>>>> <bmailman@sfo.invalid> wrote: >>>>> >>>>>>ah wrote: >>>>>>> Brian Mailman wrote: >>>>>>>> pandora wrote: >>>>>>>>> On Mon, 31 Mar 2008 00:04:02 -0400, dave hillstrom wrote: >>>>>>>>> >>>>>>>>>> On Sun, 30 Mar 2008 20:26:59 -0700, Brian Mailman <bmailman@sfo.invalid> >>>>>>>>>> wrote: >>>>>>>> >>>>>>>>>>>> FOOD TEASE!!!!! >>>>>>>>>>>> >>>>>>>>>>>> <pokes with pointy stick> >>>>>>>>>>> >>>>>>>>>>>Eh? >>>>>>>>>> >>>>>>>>>> do you know what the probability of emmental and gruyere is within 75 >>>>>>>>>> miles from me? >>>>>>>> >>>>>>>> emmental, aka "swiss." >>>>>>> >>>>>>> emmental is drier, though, isn't it? >>>>>> >>>>>>Not necessarily. Gruyere is dryer for sure. I imagine it would depend >>>>>>on what dairy made it. >>>>>> >>>>>>But what "we" call "swiss cheese" is "emmental." >>>>> >>>>> then why do the high end grocery stores carry BOTH, hmmm? well mister >>>>> smarty pants? >>>> >>>> Because Emmental itself is one of those "name" things (like Cognac has >>>> to come from Cognac, and Roquefort has to come from Roquefort). >>> >>> Like Milwaukee's Best has to come from Milwaukee? >> >> Yep, if all the beer-growing areas in Wisconsin agreed to that. > > 'Ave you ever seen some beer being born? Oh look--it's a Heineken crowning.... Quote
Guest ah Posted April 28, 2008 Posted April 28, 2008 Brian Mailman wrote: > ah wrote: >> Brian Mailman wrote: >>> ah wrote: >>>> Brian Mailman wrote: >>>>> dave hillstrom wrote: >>>>>> On Thu, 10 Apr 2008 20:48:44 -0700, Brian Mailman >>>>>> <bmailman@sfo.invalid> wrote: >>>>>> >>>>>>>ah wrote: >>>>>>>> Brian Mailman wrote: >>>>>>>>> pandora wrote: >>>>>>>>>> On Mon, 31 Mar 2008 00:04:02 -0400, dave hillstrom wrote: >>>>>>>>>> >>>>>>>>>>> On Sun, 30 Mar 2008 20:26:59 -0700, Brian Mailman <bmailman@sfo.invalid> >>>>>>>>>>> wrote: >>>>>>>>> >>>>>>>>>>>>> FOOD TEASE!!!!! >>>>>>>>>>>>> >>>>>>>>>>>>> <pokes with pointy stick> >>>>>>>>>>>> >>>>>>>>>>>>Eh? >>>>>>>>>>> >>>>>>>>>>> do you know what the probability of emmental and gruyere is within 75 >>>>>>>>>>> miles from me? >>>>>>>>> >>>>>>>>> emmental, aka "swiss." >>>>>>>> >>>>>>>> emmental is drier, though, isn't it? >>>>>>> >>>>>>>Not necessarily. Gruyere is dryer for sure. I imagine it would depend >>>>>>>on what dairy made it. >>>>>>> >>>>>>>But what "we" call "swiss cheese" is "emmental." >>>>>> >>>>>> then why do the high end grocery stores carry BOTH, hmmm? well mister >>>>>> smarty pants? >>>>> >>>>> Because Emmental itself is one of those "name" things (like Cognac has >>>>> to come from Cognac, and Roquefort has to come from Roquefort). >>>> >>>> Like Milwaukee's Best has to come from Milwaukee? >>> >>> Yep, if all the beer-growing areas in Wisconsin agreed to that. >> >> 'Ave you ever seen some beer being born? > > Oh look--it's a Heineken crowning.... Filth! -- ah Quote
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