In b4 Joe gets a cheese wheel on m.net
03-15-2012, 10:13 AM
#62
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some noteables from TJ's
Cereal: Very Berry Clusters
Frozen Meal: Mac and Cheese
Frozen Meal: Chicken Chili Verde Burritos
Trail mix snack: Wasabi WOW! (savory.. savory.. savory.. WASABI!! My nose!)
Condiment: Trader Joe's Dijon Mustard
Cereal: Very Berry Clusters
Frozen Meal: Mac and Cheese
Frozen Meal: Chicken Chili Verde Burritos
Trail mix snack: Wasabi WOW! (savory.. savory.. savory.. WASABI!! My nose!)
Condiment: Trader Joe's Dijon Mustard
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03-15-2012, 12:01 PM
#64
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It's funny that you mention the cereal in particular.
TJ's has a small selection of boxed breakfast cereals, and they are all the sort of hippy-label, all organic ones. No "big name" boxes. Thing is, the regular supermarkets around here have a whole section (maybe 1/4 of the total cereal isle) containing the exact same products at slightly lower prices. Gorilla Munch, Koala Crisp and Panda Puffs for the kids, and equivalent store-brands to the "Trader Joe's" versions of unsweetened extra-coarse bran pellets, slightly crushed oats with honey, etc.
Ah, well. I guess they gotta do something to keep the regulars happy.
Certain aspects of the store actually just make me chuckle outright. For instance, like any grocery store, they have toilet paper. But unlike every other grocery store outside of the former Soviet Union, they have only one brand of toilet paper. In one package size. "It's paper. It's soft. It's on a roll. It's recycled and it's cheap. You wipe your aѕs with it and then throw it away."
Points awarded for efficiency.
TJ's has a small selection of boxed breakfast cereals, and they are all the sort of hippy-label, all organic ones. No "big name" boxes. Thing is, the regular supermarkets around here have a whole section (maybe 1/4 of the total cereal isle) containing the exact same products at slightly lower prices. Gorilla Munch, Koala Crisp and Panda Puffs for the kids, and equivalent store-brands to the "Trader Joe's" versions of unsweetened extra-coarse bran pellets, slightly crushed oats with honey, etc.
Ah, well. I guess they gotta do something to keep the regulars happy.
Certain aspects of the store actually just make me chuckle outright. For instance, like any grocery store, they have toilet paper. But unlike every other grocery store outside of the former Soviet Union, they have only one brand of toilet paper. In one package size. "It's paper. It's soft. It's on a roll. It's recycled and it's cheap. You wipe your aѕs with it and then throw it away."
Points awarded for efficiency.
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03-15-2012, 01:55 PM
#68
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I will not have my most recent "rant about cheese" thread devolve into a nutritional discussion like the last one did.
Suffice to say that eating more calories than you expend make you fat, and that most products which are "Low X" or "X free" are inferior in ever quantifiable way to the thing which they are attempting to emulate.
For instance, this:
has some allegedly positive qualities, however it is far worse at actually BEING A CAR than this:
By the same token, one of these two things is good at being cheese, while the other is not. Can you pick out which is which?
Suffice to say that eating more calories than you expend make you fat, and that most products which are "Low X" or "X free" are inferior in ever quantifiable way to the thing which they are attempting to emulate.
For instance, this:
has some allegedly positive qualities, however it is far worse at actually BEING A CAR than this:
By the same token, one of these two things is good at being cheese, while the other is not. Can you pick out which is which?
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03-15-2012, 03:17 PM
#69
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All calories are not create equal. Do you think a man who eats a sensible nutrient dense salad with a side of 500 calories of C&H pure cane sugar (lets round down to "a quarter pound") per day will get just as fat as someone who eats a sensible nutrient dense salad and 500 calories of chicken breast (3.5 half-breast pieces, no skin) per day?
Will you make a video to prove your answer?
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03-15-2012, 04:34 PM
#71
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(sigh)
Ok, I'm going to break form here for just a moment to defend myself. I didn't say that they were, as I honestly have no basis to judge whether they are or not. What I said was that eating more calories than you expend makes you fat, and I'm pretty sure that's a truism.
I'm not a nutritionist. The closest thing I have to any kind of formal education on the subject is a survey-level course I took my senior year of college when I needed a couple more gen-ed hours to graduate. It was an easy GPA booster, too.
Assuming that the absorption rate of the sugar and the chicken into the body are equal, then they should contribute the same number of calories into the aforementioned equation. I'm sure that there are other factors at work as well (eg, the immediate physiological effects of eating 4.6 ounces of pure sugar in a single sitting vs. 10.7 ounces of lean, skinless chicken breast) however I don't believe that, insofar as long-term body weight is concerned, the two would be significantly different.
I may make a video. It will have nothing at all to do with my answer, however.
Ok, I'm going to break form here for just a moment to defend myself. I didn't say that they were, as I honestly have no basis to judge whether they are or not. What I said was that eating more calories than you expend makes you fat, and I'm pretty sure that's a truism.
Do you think a man who eats a sensible nutrient dense salad with a side of 500 calories of C&H pure cane sugar (lets round down to "a quarter pound") per day will get just as fat as someone who eats a sensible nutrient dense salad and 500 calories of chicken breast (3.5 half-breast pieces, no skin) per day?
Assuming that the absorption rate of the sugar and the chicken into the body are equal, then they should contribute the same number of calories into the aforementioned equation. I'm sure that there are other factors at work as well (eg, the immediate physiological effects of eating 4.6 ounces of pure sugar in a single sitting vs. 10.7 ounces of lean, skinless chicken breast) however I don't believe that, insofar as long-term body weight is concerned, the two would be significantly different.
Will you make a video to prove your answer?
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03-15-2012, 05:05 PM
#72
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Originally Posted by Stein, who was quoting Joe Perez, on some other forum, who took that and somehow morphed it into a thread about cheese, nutrition and the digestive process and brought all kinds of culture out of the cracks on MT.net
http://forum.miata.net/vb/showpost.p...3&postcount=40
I mean, I've sort of occasionally watched the IRTB & nitrous crowd prattle on about... whatever it is they think they're achieving, but never really paid any credence to the idea that a normal person wouldn't accept as intuitively obvious the fact that a turbocharged engine is, by definition, cheaper, easier, more reliable, faster, and more civilized to drive than any comparable naturally-aspirated solution. To me, it's as axiomatic as stating that "fire is hot, water is wet, grass is green, and Chevy Vegas are ugly."
I mean, I've sort of occasionally watched the IRTB & nitrous crowd prattle on about... whatever it is they think they're achieving, but never really paid any credence to the idea that a normal person wouldn't accept as intuitively obvious the fact that a turbocharged engine is, by definition, cheaper, easier, more reliable, faster, and more civilized to drive than any comparable naturally-aspirated solution. To me, it's as axiomatic as stating that "fire is hot, water is wet, grass is green, and Chevy Vegas are ugly."
But the point he is making here really struck me with that car they call the Blue Potato over on CR.net where it went up for sale. It went up for sale for like $12K, had all the mods listed and there was some huge fuss and tears over all the money spent (like $30K??) on this car. Apparently the crown jewel was a set of IRTB's that were unique in the US, along with the car's ECU and tuning. The car was tuned twice by the IRTB supplier once at setup and another time when they apparently needed some publicity and flew over from Japan and did it again. So legendary, that plane tickets must be like moon launches to some.
The car is okay, but my thought when reading all of this was what is there to be proud of about a multi, multi-thousand dollar induction system that over the course of years brings the car to 122hp, has a proprietary ECU and nobody in the country can tune it? More like a multi-thousand dollar crippling shot in the ***. It certianly wasn't an asset at resale. Reading the thread either made me think I was retarded for not getting it or that everyone else was just thinking "shiny!" at the sight of the trumpets and piping off about that with no thought to the money. I have a tough time grasping how it can be considered cool to dump so much money, such a poor return and practically no possibility for maintenance or tuning. The Blue Potato's IRTB setup rests in my opinion as a prime example of why persuing performance with NA on a Maita is either for those with specific niche interests (ok) or just a dumb way to spend one's money if you are looking for performance.
Um... (fit in! Fit in dammit!) my favorite kind of cheese is those orangeish Wisconsin cheese curds. They come in a little plastic bag in the stores there. My tastes aren't as sophisticated as some on here.
Last edited by Fukalyal; 03-15-2012 at 05:25 PM.
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03-20-2012, 11:04 AM
#73
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Seeing it again made me sad.
Cutting into this last night made me happy:
Aah, Gorgonzola. Stinkiest of the blue cheeses. Like getting two ******** at once.
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03-20-2012, 11:26 AM
#76
Sunday afternoon my family had raclette.
If you aren't familiar with raclette, it is a magical cheese. At room temperature, it is a hard and astoundingly stinky cheese. When melted, it transforms into the mildest, loveliest cheese.
The best method of eating raclette involves a grill like this:
You use the grill on top to cook various things (or keep potatoes hot). The trays underneath are used to melt the slices of cheese.
So we had steamed red potatoes with melted raclette cheese, strips of steak and chicken for the grill, some prosciutto ham, some excellent hard salami, French cornichon pickles, two kinds of grilled sausage...it was an excellent meal. Highly recommended IF you have a good source of authentic raclette cheese.
If you aren't familiar with raclette, it is a magical cheese. At room temperature, it is a hard and astoundingly stinky cheese. When melted, it transforms into the mildest, loveliest cheese.
The best method of eating raclette involves a grill like this:
You use the grill on top to cook various things (or keep potatoes hot). The trays underneath are used to melt the slices of cheese.
So we had steamed red potatoes with melted raclette cheese, strips of steak and chicken for the grill, some prosciutto ham, some excellent hard salami, French cornichon pickles, two kinds of grilled sausage...it was an excellent meal. Highly recommended IF you have a good source of authentic raclette cheese.
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03-20-2012, 12:38 PM
#79
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Sadly, I'm lactose intolerant, so this thread made me uncomfortably gassy.
The good news is that aged cheeses like Bleu, Roquefort, and Parmesan have very little lactose because the little critters that make cheese turn into cheese have had enough time to eat most of the milk sugars. Bad cheeses are the young cheeses like mozzarella, cheddar, and brie.
The good news is that aged cheeses like Bleu, Roquefort, and Parmesan have very little lactose because the little critters that make cheese turn into cheese have had enough time to eat most of the milk sugars. Bad cheeses are the young cheeses like mozzarella, cheddar, and brie.
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03-20-2012, 12:45 PM
#80
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I'm sorry I dont go to outback?
have you really never had filet gorgonzola before?
I can think of two places near me that serve it:
Dry Rubbed Filet Mignon crisp gorgonzola gnocchi, spinach/salsify gratin, elderberry/red wine sauce 27
Tenderloin Filet* Tenderloin filet, gorgonzola blue cheese butter & Chilean cabernet sauce. Served with redskin mashed potatoes & sweet glazed carrots 28
and before I eat said steak, I tend to load up on five of these options:
Bourbon Chevre
, The Liberty Tavern, Virginia Goat
Vegetable Ash Ripened, fresh, clean, minimal age, complex
Bonne Bouche
, Vermont Butter and Cheese, Vermont Goat
sweet, creamy, mild
Monocacy Ash
, Cherry Glen, Maryland Goat
ripe, peppery bite, vegetable ash
Julianna
, Capriole, Indiana Raw Goat
natural herb rind, semi firm, buttery and smooth
Old Kentucky Tomme
, Capriole, Indiana, Raw Goat
semi firm, rich, nutty, good kick at the finish
Cocoa Cabra Loca,
The Liberty Tavern, Virginia Goat
cocoa ripened, lavender, complex, nutty
SHEEPS MILK
Vermont Shepherd
, Vermont Shepherd Farm, Raw Sheep
Alpine style, nutty, sweet, tangy
Appalachian Spring
, Locust Grove Farm, Eastern Tennessee Raw Sheep
Salty, sweet, nutty, balanced, feta texture
Marissa
, Carr Valley Dairy, Wisconsin Sheep
Sweet, mellow, distinctive character
COWS MILK
Ricotto Al Tartufo
, The Liberty Tavern, Virginia Cow
truffled honey, thyme, creamy, semi firm, sweet, sea salt
Pleasant Ridge Reserve
, Uplands Dairy, Wisconsin Raw Cow
Alpine style, intriguing, salty, caramel, balanced
Sweet Grass
, Green Hill, Georgia Cow
buttery, nutty, pleasant acidity
Smokey Blue
, Rouge River Creamery, Oregon Cow
caramel, light smoke, creamy, peppery
Bandaged Cheddar
, Cabot, Vermont Cow
sharp, rich, complex
Grayson
, Meadow Creek Dairy, Virginia Cow
Taleggio style, washed rind, nutty, creamy, salty sweet
Great Hill Blue
, Great Hill Dairy, Mass. Raw Cow
creamy texture, tangy, sweet, full of flavor
Derby
, Oakspring Dairy, Virginia Cow
sharp, sweet, balanced
Mountaineer
, Meadow Creek Dairy, Virginia Raw Cow
have you really never had filet gorgonzola before?
I can think of two places near me that serve it:
Dry Rubbed Filet Mignon crisp gorgonzola gnocchi, spinach/salsify gratin, elderberry/red wine sauce 27
Tenderloin Filet* Tenderloin filet, gorgonzola blue cheese butter & Chilean cabernet sauce. Served with redskin mashed potatoes & sweet glazed carrots 28
and before I eat said steak, I tend to load up on five of these options:
GOATS MILK
Bourbon Chevre
, The Liberty Tavern, Virginia Goat
Bourbon soaked, chestnut leaf wrapped, creamy, sweet, decadent
Grey Lady
Bourbon soaked, chestnut leaf wrapped, creamy, sweet, decadent
Grey Lady
, The Liberty Tavern, Virginia Goat
Vegetable Ash Ripened, fresh, clean, minimal age, complex
Bonne Bouche
, Vermont Butter and Cheese, Vermont Goat
sweet, creamy, mild
Monocacy Ash
, Cherry Glen, Maryland Goat
ripe, peppery bite, vegetable ash
Julianna
, Capriole, Indiana Raw Goat
natural herb rind, semi firm, buttery and smooth
Old Kentucky Tomme
, Capriole, Indiana, Raw Goat
semi firm, rich, nutty, good kick at the finish
Cocoa Cabra Loca,
The Liberty Tavern, Virginia Goat
cocoa ripened, lavender, complex, nutty
SHEEPS MILK
Vermont Shepherd
, Vermont Shepherd Farm, Raw Sheep
Alpine style, nutty, sweet, tangy
Appalachian Spring
, Locust Grove Farm, Eastern Tennessee Raw Sheep
Salty, sweet, nutty, balanced, feta texture
Marissa
, Carr Valley Dairy, Wisconsin Sheep
Sweet, mellow, distinctive character
COWS MILK
Ricotto Al Tartufo
, The Liberty Tavern, Virginia Cow
truffled honey, thyme, creamy, semi firm, sweet, sea salt
Pleasant Ridge Reserve
, Uplands Dairy, Wisconsin Raw Cow
Alpine style, intriguing, salty, caramel, balanced
Sweet Grass
, Green Hill, Georgia Cow
buttery, nutty, pleasant acidity
Smokey Blue
, Rouge River Creamery, Oregon Cow
caramel, light smoke, creamy, peppery
Bandaged Cheddar
, Cabot, Vermont Cow
sharp, rich, complex
Grayson
, Meadow Creek Dairy, Virginia Cow
Taleggio style, washed rind, nutty, creamy, salty sweet
Great Hill Blue
, Great Hill Dairy, Mass. Raw Cow
creamy texture, tangy, sweet, full of flavor
Derby
, Oakspring Dairy, Virginia Cow
sharp, sweet, balanced
Mountaineer
, Meadow Creek Dairy, Virginia Raw Cow
butterscotch, creamy, salty, alpine style
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