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02-08-2016, 12:04 PM   #23296
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QuoteOriginally posted by stevebrot Quote
Alas this thread is lost and I fear that the livE hociR and his dark minions may have triumphed despite our valiant efforts. His products continue and have multiplied and those who would listen have been seduced. None take care for the fate of Tokyo, the revival of the true Pentax and its brand and maintaining the crystal Asahi.



Cheese clogs our pores and the folds of our minds. Bacon has dulled our taste and beer our discretion. Squirrels plague our dreams. The sleety storms of Scotland overwhelm us.




You would gain a lot of friends had you posted that over here: Pentax News and Rumors - PentaxForums.com

...if that's the kind of friends you want

02-08-2016, 12:08 PM   #23297
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02-08-2016, 12:15 PM   #23298
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QuoteQuote:
I've edited my post. That was actually in response to Steve's question regarding squeeze cheese; but you managed to slip a reply in between the two.
I hate it when that happens.
02-08-2016, 12:16 PM   #23299
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QuoteOriginally posted by robtcorl:
Fixed it.

Attached Images
 
02-08-2016, 12:21 PM   #23300
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QuoteOriginally posted by Parallax Quote
Fixed it.
When Armageddon arrives and the Salvation Army truck comes down your street to deliver your salvation, don't look for them to stop at your door.

Regards!
02-08-2016, 12:24 PM   #23301
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RR's mac and cheese recipe:
http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/dinn...c--n--cheese-2

ingredients
1 pound macaroni pasta
3 cups heavy cream
8 ounces Velveeta cheese, cut into cubes
1 stick (4 ounces) butter
6 ounces shredded aged white cheddar cheese (about 1 1/2 cups)
6 ounces shredded muenster cheese (about 1 1/2 cups)
6 ounces shredded pepper jack cheese (about 1 1/2 cups)
Pepper
directions
In a large pot of boiling, salted water, cook the pasta until al dente; drain.
Meanwhile, in large saucepan, melt the cream, Velveeta and butter over low heat. Stir in the cheddar, muenster and pepper jack and cook, stirring, until the cheese has melted; season with pepper. Stir in the pasta.
02-08-2016, 12:29 PM   #23302
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QuoteOriginally posted by robtcorl Quote
RR's mac and cheese recipe:
Mac 'n' Cheese

ingredients
1 pound macaroni pasta
3 cups heavy cream
8 ounces Velveeta cheese, cut into cubes
1 stick (4 ounces) butter
6 ounces shredded aged white cheddar cheese (about 1 1/2 cups)
6 ounces shredded muenster cheese (about 1 1/2 cups)
6 ounces shredded pepper jack cheese (about 1 1/2 cups)
Pepper
directions
In a large pot of boiling, salted water, cook the pasta until al dente; drain.
Meanwhile, in large saucepan, melt the cream, Velveeta and butter over low heat. Stir in the cheddar, muenster and pepper jack and cook, stirring, until the cheese has melted; season with pepper. Stir in the pasta.
You're a sick man.
What did you memorize the Rachel ray cook book? Well, I can practically guarantee "the Joy of Cooking " never mentions Velveeta.
02-08-2016, 12:31 PM - 1 Like   #23303
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QuoteOriginally posted by Parallax Quote
Fixed it.
He did say "food snob". Nothing to fix.

02-08-2016, 12:35 PM   #23304
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QuoteOriginally posted by savoche Quote
He did say "food snob". Nothing to fix.
Good point.
02-08-2016, 12:35 PM   #23305
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QuoteOriginally posted by normhead Quote
Well, I can practically guarantee "the Joy of Cooking " never mentions Velveeta.
It so happens that I find great joy in cooking, with or without V.
most of the time...

02-08-2016, 12:40 PM   #23306
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QuoteOriginally posted by savoche Quote
He did say "food snob". Nothing to fix.
Y'all are just jealous of how well preserved that old gent from Texas is.
02-08-2016, 12:53 PM - 1 Like   #23307
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QuoteOriginally posted by savoche Quote
Quidquid latine dictum sit, altum videtur.


Sine dubio!
02-08-2016, 01:05 PM   #23308
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Frustrated with the Velveeta attacks.....I finally resorted to asking Otis to "unleash the squirrels" in this thread in defense of fabulous Velveeta.

He replied....." I'd help you with most anything, you know I would, and I'd sacrifice a thousand squirrels on your behalf.......but I can't do a thing for you in defense of Velveeta.....Ive got my reputation to think of."

02-08-2016, 01:27 PM   #23309
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QuoteOriginally posted by robtcorl Quote
It so happens that I find great joy in cooking, with or without V.
most of the time...
Good to see yours is a Weber household!
02-08-2016, 01:44 PM   #23310
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QuoteOriginally posted by normhead Quote
This is where people come to use their intelligence to be witty, to out do each other in inventive ridiculousness. Those who want to do that, should have their place to go. There's lots of places to do the other thing. I go on the CBC news site and talk politics all the time. This thread is about the ridiculous, that just might be serious.

We all know discussing cheese is ridiculous, but sometimes you wonder about the Veleeta posts. Are those guys serious? Or are they joking like the rest of us... I don't know. DO they really love that stuff so much, they defend it like they are defending their honour? I think they are joking, but hey, it's possible they are not.

Velveeta brings up serious ethical considerations, that need to be considered. If you don't understand that , you're in the wrong thread..
Cheese is not ridiculous. Ask a dairy farmer, or a cheese maker. They dedicate their life to maing the stuff. We just enjoy eating it when we choose to eat it, but we do not live it.
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