why I won't buy a k3 (Warning: Satire Thread)

TinaS · 12-20-2013, 11:41 AM

Wait, v comes after u. That would be vasterbottenost. And yes, I cheated. It came from cheese.com.

mrNewt · 12-20-2013, 11:43 AM

Originally posted by THoog

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...

It will be EXTERMLY sharp at the edges... they even have a disclaimer saying that accidental tongue cuts is not their problem...

**jatrax** · 12-20-2013, 11:48 AM

Originally posted by normhead

You forgot the part about the aforementioned cheese maker now making sterile cheese for another cheese company.

I thought that was just a rumor. And I certainly would not want to post things here that are only rumors...

**THoog** · 12-20-2013, 11:51 AM

Originally posted by TinaS

Wait, v comes after u. That would be vasterbottenost. And yes, I cheated. It came from cheese.com.

We hadn't gotten a U yet, but I guess it would have to be Ubriaco or Ulloa (according to cheese.com), then vasterbottenost, then W: Wensleydale!

**THoog** · 12-20-2013, 11:52 AM

Originally posted by jatrax

I thought that was just a rumor. And I certainly would not want to post things here that are only rumors...

We have a place for that - although, I think I just saw a cheese sandwich reference sneak into an N&R thread...

TinaS · 12-20-2013, 11:58 AM

Originally posted by THoog

We hadn't gotten a U yet, but I guess it would have to be Ubriaco or Ulloa (according to cheese.com), then vasterbottenost, then W: Wensleydale!

Joel said ubraico way back there. I think he got it from cheese.com too. 😊

**jatrax** · 12-20-2013, 11:59 AM

Originally posted by THoog

I think I just saw a cheese sandwich reference sneak into an N&R thread...

So you are saying that there is a possibility that this thread is mutating and infecting the rest of the forum? That's scary. On the other hand, this is the most FUN thread on the forum. No whining. Wait, we haven't talked about wine have we? I know some here are not beer fans maybe a good wine would help?

Personally a good Yuengling lager is about as good as it gets for me but wine is OK too. Though I tend to like ones that people with refined palates turn up their noses at. Like gewurztraminer or moscato.

Parallax · 12-20-2013, 12:03 PM

Originally posted by jatrax

Personally a good Yuengling lager is about as good as it gets for me

For me it's New Belgium Rampant. I've never chewed raw hops, but I suspect Rampant is a pretty good representation of what it would taste like.

**THoog** · 12-20-2013, 12:06 PM

Originally posted by TinaS

Joel said ubraico way back there. I think he got it from cheese.com too. 😊

That's right - I forgot. (Sorry, Joel!) Got weather-head today, and the sinus medicine isn't doing the job.

TinaS · 12-20-2013, 12:12 PM

Originally posted by jatrax

Wait, we haven't talked about wine have we? I know some here are not beer fans maybe a good wine would help?.

Now we're talking. Cabernet Sauvignon - or a merlot.

**beachgardener** · 12-20-2013, 12:20 PM

why does this thread still exist?

TinaS · 12-20-2013, 12:26 PM

Originally posted by beachgardener

why does this thread still exist?

Because it's educational and entertaining - but mostly for the cheese and bacon. But what do I know? I'm just here.

**THoog** · 12-20-2013, 12:30 PM

Originally posted by jatrax

So you are saying that there is a possibility that this thread is mutating and infecting the rest of the forum? That's scary. On the other hand, this is the most FUN thread on the forum. No whining.

Yep, that's how The Thread will eventually destroy Pentax, Ricoh, the Internet, and Tokyo, and bring about the Cheese-based Global Economy.

Parallax · 12-20-2013, 12:35 PM

Originally posted by beachgardener

why does this thread still exist?

Answered here, and in successive posts.

**THoog** · 12-20-2013, 12:44 PM

Oh, and X: Xynotyro, which means "sour cheese" in Greek, and sounds like something you should talk to your doctor about.

12-20-2013, 11:58 AM	#1761
TinaS Veteran Member Join Date: Oct 2013 Location: Texas Photos: Gallery Posts: 1,164	Originally posted by THoog We hadn't gotten a U yet, but I guess it would have to be Ubriaco or Ulloa (according to cheese.com), then vasterbottenost, then W: Wensleydale! Joel said ubraico way back there. I think he got it from cheese.com too. 😊 Last edited by TinaS; 12-20-2013 at 12:03 PM.

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12-20-2013, 11:41 AM	#1756
TinaS Veteran Member Join Date: Oct 2013 Location: Texas Photos: Gallery Posts: 1,164	Wait, v comes after u. That would be vasterbottenost. And yes, I cheated. It came from cheese.com.

12-20-2013, 11:43 AM	#1757
mrNewt Veteran Member Join Date: Nov 2011 Location: ON, RH Posts: 2,181	Originally posted by THoog 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... It will be EXTERMLY sharp at the edges... they even have a disclaimer saying that accidental tongue cuts is not their problem...

12-20-2013, 11:48 AM	#1758
jatrax Site Supporter Join Date: May 2010 Location: Washington Cascades Photos: Gallery \| Albums Posts: 12,991	Originally posted by normhead You forgot the part about the aforementioned cheese maker now making sterile cheese for another cheese company. I thought that was just a rumor. And I certainly would not want to post things here that are only rumors...

12-20-2013, 11:51 AM	#1759
THoog Loyal Site Supporter Join Date: Aug 2012 Location: North Carolina Photos: Gallery \| Albums Posts: 3,685	Originally posted by TinaS Wait, v comes after u. That would be vasterbottenost. And yes, I cheated. It came from cheese.com. We hadn't gotten a U yet, but I guess it would have to be Ubriaco or Ulloa (according to cheese.com), then vasterbottenost, then W: Wensleydale!

12-20-2013, 11:52 AM	#1760
THoog Loyal Site Supporter Join Date: Aug 2012 Location: North Carolina Photos: Gallery \| Albums Posts: 3,685	Originally posted by jatrax I thought that was just a rumor. And I certainly would not want to post things here that are only rumors... We have a place for that - although, I think I just saw a cheese sandwich reference sneak into an N&R thread...

12-20-2013, 11:59 AM	#1762
jatrax Site Supporter Join Date: May 2010 Location: Washington Cascades Photos: Gallery \| Albums Posts: 12,991	Originally posted by THoog I think I just saw a cheese sandwich reference sneak into an N&R thread... So you are saying that there is a possibility that this thread is mutating and infecting the rest of the forum? That's scary. On the other hand, this is the most FUN thread on the forum. No whining. Wait, we haven't talked about wine have we? I know some here are not beer fans maybe a good wine would help? Personally a good Yuengling lager is about as good as it gets for me but wine is OK too. Though I tend to like ones that people with refined palates turn up their noses at. Like gewurztraminer or moscato.

12-20-2013, 12:03 PM	#1763
Parallax Senior Moderator Loyal Site Supporter Join Date: Apr 2008 Location: South Dakota Photos: Gallery Posts: 19,332	Originally posted by jatrax Personally a good Yuengling lager is about as good as it gets for me For me it's New Belgium Rampant. I've never chewed raw hops, but I suspect Rampant is a pretty good representation of what it would taste like.

12-20-2013, 12:06 PM	#1764
THoog Loyal Site Supporter Join Date: Aug 2012 Location: North Carolina Photos: Gallery \| Albums Posts: 3,685	Originally posted by TinaS Joel said ubraico way back there. I think he got it from cheese.com too. 😊 That's right - I forgot. (Sorry, Joel!) Got weather-head today, and the sinus medicine isn't doing the job.

12-20-2013, 12:12 PM	#1765
TinaS Veteran Member Join Date: Oct 2013 Location: Texas Photos: Gallery Posts: 1,164	Originally posted by jatrax Wait, we haven't talked about wine have we? I know some here are not beer fans maybe a good wine would help?. Now we're talking. Cabernet Sauvignon - or a merlot.

12-20-2013, 12:20 PM	#1766
beachgardener Site Supporter Join Date: Sep 2013 Location: Australia Photos: Gallery Posts: 3,842	why does this thread still exist?

12-20-2013, 12:26 PM	#1767
TinaS Veteran Member Join Date: Oct 2013 Location: Texas Photos: Gallery Posts: 1,164	Originally posted by beachgardener why does this thread still exist? Because it's educational and entertaining - but mostly for the cheese and bacon. But what do I know? I'm just here.

12-20-2013, 12:30 PM	#1768
THoog Loyal Site Supporter Join Date: Aug 2012 Location: North Carolina Photos: Gallery \| Albums Posts: 3,685	Originally posted by jatrax So you are saying that there is a possibility that this thread is mutating and infecting the rest of the forum? That's scary. On the other hand, this is the most FUN thread on the forum. No whining. Yep, that's how The Thread will eventually destroy Pentax, Ricoh, the Internet, and Tokyo, and bring about the Cheese-based Global Economy.

12-20-2013, 12:35 PM	#1769
Parallax Senior Moderator Loyal Site Supporter Join Date: Apr 2008 Location: South Dakota Photos: Gallery Posts: 19,332	Originally posted by beachgardener why does this thread still exist? Answered here, and in successive posts.

12-20-2013, 12:44 PM	#1770
THoog Loyal Site Supporter Join Date: Aug 2012 Location: North Carolina Photos: Gallery \| Albums Posts: 3,685	Oh, and X: Xynotyro, which means "sour cheese" in Greek, and sounds like something you should talk to your doctor about.