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breakfast of champions!

Look, I can see you getting all bunged up for them making you wear these kinda clothes.
But face it, your a Neo-Maxi-Zoom-Dweebie!
What would you do if they weren't out making yourself a better citizen?
 
What are you gonna do about it? You think anyone's gonna believe you? You think anyone is gonna take your word over mine? I'm a man of respect around here. They love me around here. I'm a swell guy.
 
They might have to seat the two of you in the 'candlelight section' if you keep up like this...
 
I'd kill you, and there'd be a big mess, and I don't care enough about you to bother.

Good movie! :thumbs:

Mike and I have never tried that cheese either. I guess we just aren't as classy as you! :blush:
 
Tell you what Rob, as a connisseur of all fine things our creator offers us; including beer, cheese, and cigars, I will say that I 'need' to try this cheese.

However, hold onto ups boxes and let me see if I can find some of this moldy cream in the great industrialized city of Minneapolis, where a "car" is a car, not a truck. :cool:
 
Wow,

What a thread. It's 12:45 AM and I'm itching for breakfast.

BTW, Myst, have you ever had a cheese called Dubliner? To me it is a cross between extra sharp cheddar and parmagiano reggiano. A very interesting and delectable cheese with a curious touch of sweetness under the tang. Well worth a shot

Wilkey
 
I can't speak for the rest of the country but the 2 local super WalMart's in my area carry Cabot cheese. I have a 2lb block sitting in the fridge right now.
 
Wilkey my good man, I haven't tried this cheese, but I will. Thanks for the recommendation!

As for where to find this stuff, it's a pretty available substance around these parts, and this particular brand is winning gold metals constantly for this stuff. I can't imagine that it would be impossible to get ahold of. Let me know if you have some trouble though, I'll just ship you a block with a bunch of ice and insulation. Should last fine!

~R


P.S. Being bad feels pretty good, huh?
 
Ginseng said:
have you ever had a cheese called Dubliner? To me it is a cross between extra sharp cheddar and parmagiano reggiano. A very interesting and delectable cheese with a curious touch of sweetness under the tang. Well worth a shot
Click to expand...

Hey Wilkey,
I've just tried this Dubliner, and must say it's an excellent recommendation.
It reminded me of 'Aged Gouda' (something you should really try) They were similar in sharpness, but with a nutty flavor instead of fruity. I had the dubliner with apple (and without) quite tasty!

Great suggestion (as always) my good man! If you have trouble finding aged gouda let me know =-)

~R
 
Musical Cheese!

Came home Monday night (late!) to another ordinance in my mailroom - Y'all are gonna get me evicted!
I was hit with a Musical Cheese Bomb from Rob - a hunk of Cabot Cheddar, a Rad Mixed Music CD, and some Killer Gars!

As you can tell it's late AGAIN, but ther are just not enough hours in the day (or night) so I will post some pics and say..........
Thank You Brudda! As far as the music goes, I forgot how cool Alice Cooper is and the Robin Williams on Golf was the hit of the office, The Cramps! are you kidding? They're wicked good! Some of the gars are getting lit this weekend with C3 Grits!

Just so you know, Wilkey, Dubliner Irish is one of my favorites and there is a block in my fridge right now.
AVB - Such hostility! :laugh: ? It's all HORNS here in Texas! A 2# Block - I'm thinkin' Mac-n-Cheese!

ALRIGHT!... PICS -

gallery_5052_238_363316.jpg


gallery_5052_238_635674.jpg

and the BIG . . .
gallery_5052_238_703660.jpg
 
Tried the Cabot Chedder on top of a fried egg sandwich, way to go, imo. Thanks for the tip ROB, and the package was awesome. :thumbs:
 
Dubliner - nice, tasty, unique cheese. I find it has a light sweetness along with a bit of cheddary zip that complement each other very nicely.

Cabot Vintage Choice - damn fine cheddar - the best I've had except for...

Black Diamond 4 year old cheddar - holy f$#c that's good! (I get it at the local Sam's Club).

I see on Cabot's website they have a 5 year aged cheddar...I may have to do some searching...Rob, if you can get this in your neck of the woods and would like to send some my way I'd certainly make it worth your while! (Just wait until after June 25th as I'll be here fishing all next week.)
 
rbbrock said:
I see on Cabot's website they have a 5 year aged cheddar...I may have to do some searching...Rob, if you can get this in your neck of the woods and would like to send some my way I'd certainly make it worth your while! (Just wait until after June 25th as I'll be here fishing all next week.)
Click to expand...

I'd be happy to, I'll check the local shops in the next few weeks and see if I can find some.
Shouldn't bee too tough since they're fairly local.

Rob
 
If any of you flatlanders ever visit the tourist traps in VT., many of the so-called general stores will have wheels of Cabot cheddar. You buy it by the pound. We call it rat trap cheese. I highly recommend you buy this cheese. It's much better than the pre-packaged stuff, if you can believe that, and isn't distributed much outside of New England.

Doc.
 
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