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"That's absurd! Why would anyone pay that for just a piece of cheese!"
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Posted on October 13, 2007 at 17:42:23 | ||
I forgot to tell you about this woman, I'd guess in her late 70's, who was flabbergasted by the prices of some of the cheeses at Wegman's. She kept picking up chunks and wedges and looking at the per pound prices and saying things like the quote above and tossing them back into the cheese bin like they were Tonka toys. When she ran across a triple cream that was about $220, she went nuts, I thought she was going to faint. Heck, the piece she left and I picked up, was only 26 bucks...sure, there wasn't much there, but it was incredible. Stupidly, we unwrapped the cheeses last night to put them on a tray and lost track of about 3 or 4 of the cheeses. There isn't any of that one left, anyway. The Brillat-Savarin was to die for, and you guys have to find some Mimolette, De Gaulle's favorite. Now, if only I was rich enough to mate the wines from the areas those cheeses come from with the cheeses! Next time, we go for the Italian cheeses! But to tell you the truth, we could just buy the artisanal cheeses of North America and be happy as hell! Grafton Village cheddar (Vermont) is as good of a cheese as any one of the cheeses I got! I gotta try some Forfar cheddar from Ontario or Fromagerie Tournevent (Chesterville, Quebec) goatmilk cheddar. Damn...I am hooked! Damn good thing it's a bit of a trip to get there! Do not buy a copy of Steven Jenkins' "Cheese Primer" if you want to keep your monthly food allowance under control! I think tomorrow's meal will be hamburgers on the grill and cauliflower steamed slightly, with cheddar wedges pushed between the florets with just enough butter to hold the bread crumbs on top while it's broiled and browned in the oven. Just a simple Sunday meal. I've become enamored with Reislings of late...I need to find a damned good one that doesn't cost an arm and a leg.. Hell, it doesn't have to be an authentic Reisling, just a damned good Reisling style wine. I love it in all styles...dry, semi-dry and sweet...I'm in love with that grape! I knew something...I think it was just yesterday but I could be wrong. |