just ignore and let this one die

It's ok. He was out with the hound dogs and didn't see the comment. I will not tell him.

Thank you. I try to workout.

Phew...thanks. But please make sure to tell him how much I enjoy his moonshine. It also doubles as a really good grease cutter.

I do like tillamook..but whatever is at that Mexican restaurant is not like any cheese I've had anywhere, including the various cheddars around here

It's a pale yellow, tastes a little like a mild cheddar(Barely), but with an odd twinge to it. Texture is more like a cheese-sauce, which it may be, but still..that cheese is interesting. Took me a bit to make sure I liked it.

Tillamook is definitely a great cheese. I am partial to their Jack.. it is just spicy enough. Melt some over some blue corn chips - not in a MW but in an oven.... hmmmm

Now for a nice grilled cheese sandwich - definitely Cheddar.

.d

You get cheese......in cans?

What fresh madness is this!?

If she wants to look even remotely sexy, it's her partner that needs to be scarfing down the tequila, not her.

Often served in a big dispenser that keeps it warm:

I remember in the 70's (?) my mother buying those squeezable cheese things, looked like sausage casings. Haven't seen those in a long time. You'd open up the screw on plastic cap, and squeeze some cheese directly in your mouth - crackers optional. Fun for kids, but oh so disgusting.

Confidence is sexy. Sort of.

These guys have a stall at my local farmer's market.

www.houseofcheese.co.uk

Best. Cheese. Ever.

I had some French sheep's milk roquefort last night... OMG... melted on the tongue. So super yum!

I forgot all about those. Yum!

I get something simillar from a farm about 15 miles away. French cheese is a little overrated, I find. Of course, I feel that way about French produce generally. The French buy tonnes and tonnes of British mutton and lamb every year and don't even know they're eating it; then they strut around talking about how their food is the best. What they do well is to produce great chefs who cook other countries' produce very well.

I like the relationship they have with food though. The best British produce is easily as good as the best French produce - it's just that few of us know where to find it because we export most of it to France where it will be appreciated, and just keep the mass produced dross for ourselves. Silly really.

I am eternally grateful for the Farmer's Market movement - and am lucky to have the winner of the Best UK Farmer's Market 2007 only 50 yards from my front door.

All cheese is good, but for general snacky goodness, soft ewe cheese is my favourite!

I have many friends and family who come from France, and when they start a sentence with, "In France the <insert food item> is so much more blah, blah, blah, blah, blah" we all kind of groan. They have a lot of wonderful qualities, but man are they annoying when it comes to food. I usually say, "Talk is cheap, please show me what you mean." So they'll go off and buy French products and proceed to cook me a meal while I watch and drink a glass of wine.

I always knew you were a smart cookie.

Off the top of my head I can only really think of two French dishes I actually like. No, actually - I can only really think of two French dishes. Coq au vin, obviously, and Ste Menehold (pressed and breadcrumbed breast of lamb).

Don't give me any of your "creme brulee" cheek either. The earliest mention of Creme Brulee in a French cook book is 1762. A dish of "burnt cream flavoured with orange water and crystalised ginger" was recorded as being served at Oxford University in 1682. So there.

Good approach. Try, "That's nice. I'm glad you have that going for you. In Canada, we have clean air, clean water, friendly people, good relations with our neighboring countries, good medical care, and no snotty elitism. Plus, we've never turned tail and run from a fight. That makes us infinitely superior to you."

Watch their heads explode. It's fun.

(the preceding is not meant to be anything other than a joke and does not necessarily represent the opinion of the author, although it may - he's not saying)

And mounties. Don't forget them.

Lamb Cassoulet is pretty dang good.

To be perfectly honest, I find raw produce infinitely more interesting than the dish at the end.

and don't forget:

I was also going to say Lanny Barbie too. But then I remembered that she's French Canadian.

French Canadians confuse me. They're to the French what Steve Tyler is to Mick Jagger.
I'm not sure what's worse - being Mick Jagger, or spending your entire life styling yourself after Mick Jagger and wishing you were him.