Author Topic: Damit ! le chaos ! la catastrophe ! (Read 777 times)

Stridr417 · « **Reply #15 on:** April 01, 2003, 11:05:25 AM »

French chicks rock!!!

Martlet · « **Reply #16 on:** April 01, 2003, 11:06:15 AM »

Gardez-les. Les femmes que je connais de l'odeur du Québec drôle.

Stridr417 · « **Reply #17 on:** April 01, 2003, 11:19:03 AM »

Quote

Gardez-les. Les femmes que je connais de l'odeur du Québec drôle.

LOL

You've been visiting some seedy strip joint accross the border haven't you?

Martlet · « **Reply #18 on:** April 01, 2003, 11:26:11 AM »

Quote

Originally posted by Stridr417
LOL

You've been visiting some seedy strip joint accross the border haven't you?

heh, since I was old enough to drive.

Dinger · « **Reply #19 on:** April 01, 2003, 11:44:38 AM »

Our big problem in the US is this damned law about pasteurizing cheeses. I'm surprised you could find a decent camembert, since a cow's milk cheese needs 60 days of aging to be sold unpasteurized.
That said, we make some wonderful cheeses here, especially goat's milk ones (e.g. Humbolt Fog), blue cheeses (any number of varieties here, e.g., Maytag), cheddars (some vermont cheddars are wonderful) and so on. They can't compete with French cheeses on the price, however.

straffo · « **Reply #20 on:** April 01, 2003, 01:26:06 PM »

Pasteurized cheeses can be good to but a good pasteurised cheese would like be an average non-pasteurized cheese ...as a general rule

Some cheeses can be made form pasteurised milk without any loss of taste like : Conté (especially the 6 month old),Beaufort (it's what we call hard paste cheese) but some will be ruined by pasteurisation like the Vacherin.

In fact I didn't noticed it was pasteurized I'll check the box tomorrow.

The bad part is that pasteurized cheese is more dangerous for the health than a non-pasteurized one, the reason is that in the non-pasteurized the bacteria already in the cheese can prevent the multiplication of deadly bacteria like the salmonella.

about the price part of your post I thought the local version would be cheaper ?

Wlfgng · « **Reply #21 on:** April 01, 2003, 01:30:43 PM »

you guys are making me hungry.. all I need is a little Cabernet Sauvignon (sp) to go with...

is today only Tuesday? sigh

straffo · « **Reply #22 on:** April 01, 2003, 01:56:23 PM »

eeeekkkk cannot dring wine during the week ?

ouch

Wlfgng · « **Reply #23 on:** April 01, 2003, 03:00:58 PM »

lol ... I mean at work

straffo · « **Reply #24 on:** April 01, 2003, 03:18:42 PM »

oops

I forgot the timezone differences it's 23:20 here I'm heading to bed ... And I've already got my shot of red wine

Btw you can try white wine with some cheeses it's not that bad.
Like a Gewurztraminer with a Livarot/Munster or a Bourgogne blanc.

Buvez toujours vous ne mourrez jamais
Rabelais.

funkedup · « **Reply #25 on:** April 01, 2003, 03:37:40 PM »

I hereby move to change the names of "Camembert" and "Pasteurization" to "Freedombert" and "Freedomization" respectively.

Wlfgng · « **Reply #26 on:** April 01, 2003, 04:42:49 PM »

lol

cabernet sauvignon?