|
Thank you, but I am not that good! Hmmm |
ed
|
|
|
|
|
|
Thank you,I'll check it out
|
|
|
|
|
Went through the same exercise back around 1990. I just got a book (what's that?) out of the public library. I think it was from the 50's. Rule #1: If you make a mistake, backspace to the beginning of that word and retype it. Improves accuracy. Look at the screen only. I am still a little crappy on numbers though.
>64
Some days the dragon wins. Suck it up.
|
|
|
|
|
theoldfool wrote: Look at the screen only
exactly. we used to get in so much trouble if we were caught looking at the keys and not the "paper". Yeah, I learned to type with paper, no monitor. but the ideas is the same.
cheers
|
|
|
|
|
Thank you!
I remember books!
ed
|
|
|
|
|
I am sure there is a “learn to type for free site” that throws captchas at the students every once in a while.
They sell the captcha solutions to pay for the site!
Caveat Emptor (if it is free… you are the product)
|
|
|
|
|
NATIONAL CHEESE LOVER'S DAY - January 20, 2022 - National Today[^]
What's your favorite cheese?
Being lactose intolerant, I can really only eat goat cheese (my favorites are Midnight Moon and Drunken Goat) and cow-cheese that is aged, like a real aged cheddar, not the cheap crap in the grocery store that simulates the flavor of an aged cheese.
|
|
|
|
|
|
Then you must try Livarot.
But only if you find the smell of Munster to be mild. Otherwise Livarot will clean your sinuses.
|
|
|
|
|
Ah real stinky french cheese, how I miss them.
Never underestimate the power of human stupidity -
RAH
I'm old. I know stuff - JSOP
|
|
|
|
|
I bought one in Cannes, when on a cruise and brought it to the table for an evening meal.
All 10 people immediately held their noses and found someplace else to sit.
I thought the cheese was good but don't remember the name.
ed
|
|
|
|
|
I've had a single stay in France in my entire life. Before I returned home, I went to a cheese shop, aided by one French lady that all the others pointed out as The Gourmet, buying about 5 kilograms of well matured French cheese.
I have only once in my life had my luggage lost when out travelling. The one time it happened, my lost suitcase contained 5 kilograms of well matured French cheese. This was in midsummer. My suitcase was recovered after about one day. I also had some clothes in the suitcase that I hadn't used on the trip. , I sent them another round through the washing machine, however, and even after that, there was no doubt that the T-shirts had made close French connections
The cheese was great, though. It survived an extra day in summer temperatures.
|
|
|
|
|
Lincolnshire poacher, when accompanied by homemade medlar jelly. A marriage made in heaven.
|
|
|
|
|
Try a proper Italian Parmesan - I buy the 22/24 month matured, and it is truly wonderful. Generally, I buy about 1/32nd of a wheel (around 1KG, but it varies) and pay around £16 - but it's worth it!
For anyone who buys "pre grated parmesan" - it's nothing like that at all!
"I have no idea what I did, but I'm taking full credit for it." - ThisOldTony
"Common sense is so rare these days, it should be classified as a super power" - Random T-shirt
AntiTwitter: @DalekDave is now a follower!
|
|
|
|
|
OriginalGriff wrote: pre grated parmesan Vile stuff that used to be chucked on spag boll (itself an abomination). As you say real Parmesan is sublime.
|
|
|
|
|
I get mine from Marco Alimentari - online and it's pretty damn good. Way better than what passes for cheese in the supermarkets.
Google will find them - they do great Black Pudding and Chorizo as well.
"I have no idea what I did, but I'm taking full credit for it." - ThisOldTony
"Common sense is so rare these days, it should be classified as a super power" - Random T-shirt
AntiTwitter: @DalekDave is now a follower!
|
|
|
|
|
Livarot, Saint-Nectaire, Vacherin Mont d'Or, and Tête de Moine.
|
|
|
|
|
Jörgen Andersson wrote: Tête de Moine
A man of culture.
CI/CD = Continuous Impediment/Continuous Despair
|
|
|
|
|
I should probably have mentioned Gruyère as well.
Together with Vacherin Mont d'Or, and Tête de Moine, they make up the holy trinity of cheeses.
Vacherin Mont d'Or is probably the best out of those though. Get a bottle of Montrachet or three, some spoons and some close friends...
|
|
|
|
|
Dutch cheese of course!
(ok, ok, Stilton is a guilty pleasure)
|
|
|
|
|
I do like the occasional black Edam and we tucked into quite a lot of Old Amsterdam while we were visiting A'dam. I think we visited every Henri Willig shop
|
|
|
|
|
The problem with Dutch cheese and my taste is that the cheeses tend to be extremely salty.
It was bad enough 30 years ago, at a time when I had Dutch by-marriage relatives, so we frequently had Dutch cheese on the table. Since then I have - for health reasons - almost completely eliminated the use of salt in my own cooking. The result is that lots of factory made food tastes nothing but salt. This includes all the Dutch cheese I have tasted for the last 20 years. I used to like Dutch cheese, though, before I reduced my intake of salt and my taste changed.
|
|
|
|
|
I do like a good Brie de Meaux or Stinking Bishop - especially if allowed to ooze for several hours.
Recent discovery is Montagnolo D'Affine which is also rather nice
But I guess Comte is my favourite - but only if aged to the limits .. 24 months minimum although I've been lucky enough to come across some aged for 48 months. The stuff in supermarkets is so young it's too sweet
|
|
|
|
|
Haven't heard about Stinking Bishop before, but since it's mentioned in such a company, I just have to try it I believe.
|
|
|
|