Ah Larry!

rtk said:

I thought of you tonight when we got to the cheese course. The soft goat's cheese - I mean the
cheese was soft, not the goat - called, whimsically, Poudre Puff, although made in the USA, lived
up to its 30 dollars per pound expectation. It didn't wait for tongue contact to melt; I just
inhaled it by mouth and it was gone, leaving its potent memory to be washed away with a Swiss
Dole, only to be reawakened by another tiny morsel accompanied by my freshly made rye + whatever
bread. Actually, I really did think of you and what an enlightening experience that would be for
your palette, far from the madding crowd of dietically correct nourishment.

Ruth Kazez

mmmmmmmmmmmmmmmmm /me wonders if there's anywhere I could get a nice cheese at 9:30......

--Mike

Quoted message said:

Quoted message said:

Actually, I really did think of you and what an enlightening

experience that would be for your palette, far from the madding crowd of dietically correct
nourishment.<<

There is an infinite variety of foods, actually. More than could possibly be consumed in the span of
one lifetime. So many foods; so little time.

Absolutely any run of the mill cook can make food taste better to the Western palate by folding in
butter and cream. Cheese is, of course, a form of cream.

All that glitters is not gold. All that satisifies the discerning palate is not cream.

As John Lennon and Paul McCartney said in "Revolution," .. "we all want to change the world."

I am appreciative of your efforts to get me to dabble more in what for me is a relatively unexplored
world of lipid nutrients. It's kind of like when I try to get people to tension their backs, rather
than pressing their buoys. That urge to help.

"You tell me that it's evolution, well, you know, We all want to change the world."

Maybe some day I will give it a try. Right now I'm preoccupied with trying to change US
foreign policy.

And with getting swimmers to tension their backs.

- Larry

Mike Edey said:

rtk said:

I thought of you tonight when we got to the cheese course. The soft goat's cheese - I mean the
cheese was soft, not the goat - called, whimsically, Poudre Puff, although made in the USA, lived
up to its 30 dollars per pound expectation. It didn't wait for tongue contact to melt; I just
inhaled it by mouth and it was gone, leaving its potent memory to be washed away with a Swiss
Dole, only to be reawakened by another tiny morsel accompanied by my freshly made rye + whatever
bread. Actually, I really did think of you and what an enlightening experience that would be for
your palette, far from the madding crowd of dietically correct nourishment.

Ruth Kazez

mmmmmmmmmmmmmmmmm /me wonders if there's anywhere I could get a nice cheese at 9:30......

I bring mine to work each day, either a few slices of cheese or a few hardboiled eggs, and then
I eat them as snacks throughout the day. They surpress hunger efficiently, and kill the craving
for sugar.

martin

rtk said:

I thought of you tonight when we got to the cheese course. The soft goat's cheese - I mean the
cheese was soft, not the goat - called, whimsically, Poudre Puff, although made in the USA, lived
up to its 30 dollars per pound expectation. It didn't wait for tongue contact to melt; I just
inhaled it by mouth and it was gone, leaving its potent memory to be washed away with a Swiss Dole,
only to be reawakened by another tiny morsel accompanied by my freshly made rye + whatever bread.
Actually, I really did think of you and what an enlightening experience that would be for your
palette, far from the madding crowd of dietically correct nourishment.

In this same genre, if you haven't come across it, let me recommend an Italian soft cheese named La
Tur. After being MIA for a while I now can find it many places - it is a triple (cow, sheep, goat)
soft cheese with consistency pretty close to whipped butter, though with differing textures on the
inside and outside of the small wheel. Sells for about $7 a wheel, which is perhaps .4lb.

As nice as the Sonoma $20-30/lb goat cheeses taste, I wish they could be a bit better of a value. I
think I hit my limit at a dollar an ounce.

--
Jason O'Rourke www.jor.com

Jason O'Rourke said:

In this same genre, if you haven't come across it, let me recommend an Italian soft cheese named
La Tur. ......... As nice as the Sonoma $20-30/lb goat cheeses taste, I wish they could be a bit
better of a value. I think I hit my limit at a dollar an ounce.

I will look for it! I don't think we have as much as 1/4 ounce between us at one sitting, so any
cost isn't so bad. It's potent and, as you know, is not meant to be a rib-sticker. Sundays we ignore
the open bottle of whathaveyou in the fridge and use the corkscrew, so I like to have something that
will challenge that bottle. This week it's the nouveau Beaujolais that just became available. First,
of course, we have to get past Thursday's gross out holiday. That's okay, too, probably good for
more laps in the pool than Sunday's delicacies. See how I snuck in the appropriate topic? That was a
little clumsier this time.

Ruth Kazez