quote:

Originally posted by Dykes_on_Jay because it is illegal to import raw milk cheese that has not been aged in the united states. federal law. anthony bourdain had a great quote on this. something along the lines that he loves america, but scratches his head as how you can easily buy an assult rifle there, but not real french cheese. that being said, the cheese voted best in the world 2 years ago was from quebec . it made front page news in france and gave them an identity complex.

I'll have to look the next time I'm there. French cheese doesn't ring a bell from imported cheeses I have seen there, which would make sense from what you say. I'm actually headed there today for my milk, so I'll look at the cheese section to see what I can find!

all un aged raw milk cheesfe is illegal to import , not just from france.

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Just got back and they had raw milk cheese from Italy and Spain.

you don't know how to read do you? it's aged. good thing mark anthony is the brains of the operation.

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Almost on a daily basis.

I have some sort of light milk if I have muesli or porridge in the morning.
With coffee obviously I'll have full cream as the froth is much better and it mixes better with coffee.

Plenty of cheese and yoghurt on a daily basis too.
You get lots of calcium, protein, fat and it is also fantastic for your immune system, especially if you're drinking full cream.

This is why Paleo people are crazy. Not to mention that dairy products are delicious.

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quote:

Originally posted by Dykes_on_Jay you don't know how to read do you? it's aged. good thing mark anthony is the brains of the operation.

Oh, you read what I read on the food label? That's neat.

I'll try and get the pics I took on the pc to upload.

Last edited by DOOMBOT on Oct-28-2012 at 01:36

don't bother, because getting you to understand something very simple is harder than titanium.

'ill try and get the pics' means that you talked yourself into a corner about a subject that you don't know about. there will be no pics unless they are from google. sigh...pleebians.

the french cheese doesn't ring bell cemented the fact that you are an ignoreanus on this topic.

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Last edited by Dykes_on_Jay on Oct-28-2012 at 02:11

quote:

Originally posted by Dykes_on_Jay you don't know how to read do you? it's aged. good thing mark anthony is the brains of the operation.

This cracked me up.

I've never seen anyone as proud of their dairy purchases as DOOMBOT. It seems to form an integral part of his personality. John Digweed and real milk. All you need to know.

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I bought some cheese at the store, and I thought it would have a nice sharp taste, but it just smelled like really bad farts. Good thing it wasn't too expensive.

i could eat a whole wheel of oka right now. you can get good cheese here, but i have to travel far to get it, it is ridiculously expensive, and the selection is limited. norwegian brie and hungarian edmental is readily available at sams club so i eat alot of that. they alse carry a passable aussie sharp cheddar. i was surprised to find saputo mozza, but it is only in a huge restaurant format. apparently there is a place to buy fresh milk from new zealand, so i will probably make my own. why not? i already made a makeshift cantina in the walk in closet of the spare room to cure meat with. the waiting game sucks though.

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That sounds like the most boring game ever.

i have wild boar soppressata that will take a minimum of 8 months to be ready. i made calabrese that will take 4 to 5 months only because they are insanely spicey. i toyed with the idea of proscuitto, but i don't think i will be here for 18 months so fughetaboutit (meshurr in chank talk). my sausages only need 30 to 50 days to dry age. it is a long time to wait for sammiches, but fuck will it be good. a bunch of expat buds bought the meat, i do the work. in a few months time we are having a massive sammich party. it will be epic, and there will still be tons left for us to sammich rage for a few weeks. in a country with horrible food and people, it gives us a light.

i don't relate to being a wop like most of the greaseballs in north america do, but am so glad certain family secrets were passed on. if i see another mystery meat dumpling, i will cry.

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