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12-20-2013, 10:14 AM   #1741
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QuoteOriginally posted by mrNewt Quote
You can always apply cheese flavored protector screen.
Every time you take a picture your nose will be filled with that cheese smell and as an extra bonus, you can always lick the screen while taking the picture.
Is a win-win solution I would say...
But it HAS to be extra-sharp Cheddar flavored. From what I am learning in the other forum threads, the most important (only important?) characteristic of a cheese is edge-to-edge sharpness.

Maybe I read it wrong...

12-20-2013, 10:21 AM   #1742
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QuoteOriginally posted by THoog Quote
But it HAS to be extra-sharp Cheddar flavored. From what I am learning in the other forum threads, the most important (only important?) characteristic of a cheese is edge-to-edge sharpness.

Maybe I read it wrong...
Where does bacon fit in here. I'm almost, nearly, maybe certain this thread is about Canadian bacon being labelled as Ricoh bacon. Or was. Maybe. Who knows? Anyone? Please help 'cause I'm getting a bit confused here.
12-20-2013, 10:24 AM - 2 Likes   #1743
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QuoteOriginally posted by THoog Quote
(only important?) characteristic of a cheese is edge-to-edge sharpness.
I thought there was some argument over that. Some feel the cheese has to have edge to edge sharpness but others feel the flavor profile should taper off on the edges giving the cheese a more artistic taste. This of course is often found on older classic cheeses that have been well aged. Some of these cheeses are highly valued for the classic rendering they have as opposed to the almost sterile edge to edge flavor of newer, mass produced cheeses.

In fact I saw in one thread that folks were bemoaning the loss of a particular cheesemaker as his skill at producing aesthetic flavor profiles on his cheeses was highly valued by connoisseurs with refined palates even though his cheeses did not always fair well in strict numerical testing.
12-20-2013, 10:26 AM   #1744
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QuoteOriginally posted by jac Quote
Canadian bacon being labelled as Ricoh bacon.
I think that is still an unproven rumor. The only thing determined for sure is that Canadian Bacon is not Canadian. In fact it appears that Canadians have never heard of it.

12-20-2013, 10:27 AM   #1745
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QuoteOriginally posted by jac Quote
Please help 'cause I'm getting a bit confused here.
Confused? You won't be after this episode of Soap Why I Won't Buy a K-3.
12-20-2013, 10:34 AM   #1746
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QuoteOriginally posted by Parallax Quote
Confused? You won't be after this episode of Soap Why I Won't Buy a K-3.
All of you are wrong (as usual). It's the cheese bokeh that is most important. When you smear the cheese on the back screen and then look at a photo from the K-3, what bokeh is produced?! And it's because the K-3 does NOT come with its own supply of "good-bokeh" cheese that I WILL NOT BUY THE K-3. Even some Nikons and Canons are cheesy....
12-20-2013, 10:46 AM   #1747
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QuoteOriginally posted by jatrax Quote
I thought there was some argument over that. Some feel the cheese has to have edge to edge sharpness but others feel the flavor profile should taper off on the edges giving the cheese a more artistic taste. This of course is often found on older classic cheeses that have been well aged. Some of these cheeses are highly valued for the classic rendering they have as opposed to the almost sterile edge to edge flavor of newer, mass produced cheeses.
It seemed like a lot of posters felt that the more artistic flavor aspects could be gotten via post-processing of the cheese, and all they cared about was uniform sharpness, and how thin it could be sliced. Personally, I can't stand lugging enormous wheels of Cheddar all over the place, and even though my palate is fairly uneducated, I've developed a taste for the more dainty, "limited" cheeses.
12-20-2013, 10:55 AM   #1748
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QuoteOriginally posted by Nesster Quote
Teifi says Caws on the back.
Caws...A Ricoh Company...


Steve

12-20-2013, 10:56 AM   #1749
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QuoteOriginally posted by lochness Quote
It is rumoured that firmware 1.01 has NOT improved the flavour of the cheese. Is this true and if so how concerned should we be?
It only applies to firm cheeses.


Steve
12-20-2013, 10:57 AM   #1750
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QuoteOriginally posted by jac Quote
Canadian bacon being labelled as Ricoh bacon
Ricoh is to Canadian as bacon is to cheese...


Steve

(...Spock to Kirk, "His logic is flawed." )
12-20-2013, 10:58 AM   #1751
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QuoteOriginally posted by jatrax Quote
I thought there was some argument over that. Some feel the cheese has to have edge to edge sharpness but others feel the flavor profile should taper off on the edges giving the cheese a more artistic taste. This of course is often found on older classic cheeses that have been well aged. Some of these cheeses are highly valued for the classic rendering they have as opposed to the almost sterile edge to edge flavor of newer, mass produced cheeses.

In fact I saw in one thread that folks were bemoaning the loss of a particular cheesemaker as his skill at producing aesthetic flavor profiles on his cheeses was highly valued by connoisseurs with refined palates even though his cheeses did not always fair well in strict numerical testing.
Thread. Winner.
12-20-2013, 10:59 AM   #1752
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QuoteOriginally posted by sholtzma Quote
Even some Nikons and Canons are cheesy....
ALL, not some! ALL Nikons and Canons are cheesy! That is why they are so popular!


Steve
12-20-2013, 11:01 AM   #1753
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QuoteOriginally posted by monochrome Quote
Thread. Winner.
I have to agree.

Now where were we on the cheese countdown?


Steve
12-20-2013, 11:28 AM   #1754
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We got to 'U' and stalled. I think we're going to have to cheat from the cheese list from here on (except for W: Wensleydale, which I only know about because of the Monty Python 'cheese shop' sketch.
12-20-2013, 11:39 AM   #1755
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QuoteOriginally posted by jatrax Quote
I thought there was some argument over that. Some feel the cheese has to have edge to edge sharpness but others feel the flavor profile should taper off on the edges giving the cheese a more artistic taste. This of course is often found on older classic cheeses that have been well aged. Some of these cheeses are highly valued for the classic rendering they have as opposed to the almost sterile edge to edge flavor of newer, mass produced cheeses.

In fact I saw in one thread that folks were bemoaning the loss of a particular cheesemaker as his skill at producing aesthetic flavor profiles on his cheeses was highly valued by connoisseurs with refined palates even though his cheeses did not always fair well in strict numerical testing.
You forgot the part about the aforementioned cheese maker now making sterile cheese for another cheese company.

Last edited by normhead; 12-20-2013 at 11:44 AM.
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