http://forum.miata.net/vb/showpost.p...3&postcount=40

Haha. You're on the wrong forum then. Here at miata.net, whine & cheese is the order of the day. There's another Miata-centric forum which specifically advocates turbocharging and otherwise making Miatas faster than Catman & his cadre of backwards-thinking purists would approve of.

Touching on something that whynottamiata mentioned earlier, it had honestly not occurred to me until this thread that there probably are in fact people who would find it ironic that "Forced Induction is the "cheap and easy" way to make a fast Miata."

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 having re-read this thread, I sort of realize that this is, in fact, precisely the situation. Kind of a wake-up call to me about the world in which we live.

 

That's a banning!!!

 

Dude I love wine and cheese. Ask Rick. Etorki is a fav.

 

I don't believe I've ever had Etorki. It looks like a fairly firm cheese, which I usually associate with being fairly mild.

I'm a big fan of soft cheeses, particularly those which are on the pungent side. Goat cheeses go well with darn near everything, particularly chèvre, feta, caprino, aged limburger, etc.

Also, no inter-forum bashing. Just a friendly reminder.

 

Its not firm. Semi. Kinda like monterry jack.

 

Hmm.

Aside from a slice of sharp cheddar on a hamburger, or a slice of Havarti on pretty much any other sandvich, I don't really have much love for cheeses which can be sliced. A somewhat over-narrow viewpoint, perhaps, but I've always been more of a soft cheese fan when it comes to picking a cheese for the sake of being cheese.

For instance, the caprino which Carrabba's plops generously onto their Chicken Bryan- I absolutely love that stuff. I could put it on anything, or just eat a whole round of it as a meal alongside a Shiraz.

 

shoot i had wine and cheese tonight. unoaked chardonnay and aged cheddar on a bison hotdog on a shlab of sourdough from the farmer's market.

also, my turbo miata has been running great for maybe 60,000 miles. seems questionable, reliability-wise.

 

blasphemy!

 

I have never had a cheese I didn't like. Everything from the sharpest cheddar to the soft, mushy goat cheese my wife buys for her bagels. Not too partial to the texture of some bries, but the taste is good. The stinkiest limburger? Bring it on. I'd nearly kill for any kind of blues (stilton, roquefort, etc).

But I have to say I'm always partial to a good swiss. I've had dozens of different ones, and loved them all.

 

No lactic crystalization, no care.

 

I should note that I'm drinking 2004 Chateux Musar Buqaa red wine. Yes, its epic. 9 bottles left.

 

Oh my, what do we have here? Why, its Cypress Grove Chevre!!! Oh lawdy.

 

 

Im actually not a fan of goat cheese, i prefer sheeps milk. I cant stand the tangyness. i dont like blue much either.

i like brie style the most.

 

Really? I loves me a nice tart cheese. The stinkier the better.

Brie, by comparison, has always struck me as wanting. I don't mind a bit of nuttiness, but I do prefer something which has rather more of a bite to it.

 

oh you like-a the ROBUSTO? crunch crunch!

 

This thread is scary. Did I log into the right forum?

 

This thread sucks.


Chevy Vegas are awesome.

 

That depends. Were you looking for pictures of kitties and rainbows?





Prior to banning you, I will afford you one chance to justify this statement.

 

whoa, when did CDM go to the dark side?