If Ross were here, he'd blather on about "Synchronicity"...

Post #190,398 by CRConrad 1/16/05 3:56:52 PM Reply	If Ross were here, he'd blather on about "Synchronicity"... ...because as it happens, me and Anki had a couple of nice cheeses -- brie, though; not camembert -- just today. Who'd've thought that a Finnish brie should beat a French one? Not me, for sure; until I stumbled across it at the cheesemongers, I had no idea they even make brie up here -- but it sure did! And Anki, tough gal that she is, only went the tiniest little bit green around the gills at your post. :-) [link\|mailto:MyUserId@MyISP.CountryCode\|Christian R. Conrad] (I live in Finland, and my e-mail in-box is at the Saunalahti company.) Your lies are of Microsoftian Scale and boring to boot. Your 'depression' may be the closest you ever come to recognizing truth: you have no 'inferiority complex', you are inferior - and something inside you recognizes this. - [link\|http://z.iwethey.org/forums/render/content/show?contentid=71575\|Ashton Brown]
Post #190,412 by a6l6e6x 1/16/05 6:47:51 PM Reply	Hey, if Americans can make Swiss cheese, why not Finns brie? Alex The trouble with the world is that the stupid are cocksure and the intelligent are full of doubt. -- Bertrand Russell
Post #190,413 by Andrew Grygus 1/16/05 7:02:30 PM 1/16/05 7:22:20 PM Reply	Currently, American cheeses . . . . from botique producers are doing very well against European imports tastewise, but tend to be significantly more expensive than the imports. High quality cheeses can be made anywhere that has an appropriate climate and the right milkable critters, but most important of all it has to have a market willing to pay for the additional care needed. I understand only about 10% of the cheese consumed in France is the high quality botique product, the rest is factory made like everywhere else. Hmmmm . . I wonder if Kraft produces any [link\|http://www.kraftfoods.com/velveeta/main.aspx?s=&m=clean_plate&brand=velveeta\|Velveeta] in France. That would be just so humiliating, wouldn't it - but Kraft's international site doesn't mention making cheese in France. [link\|http://www.aaxnet.com\|AAx] Edited by Andrew Grygus Jan. 16, 2005, 07:22:20 PM EST Expand All History
Post #190,416 by Another Scott 1/16/05 7:36:34 PM Reply	Check Amazon. [link\|http://www.amazon.fr/exec/obidos/ASIN/0517687666/qid%3D1105922117/402-3565108-9300915\|Amazon.fr]. ;-) Cheers, Scott.
Post #190,422 by drewk 1/16/05 8:03:11 PM Reply	D'occasion \ufffd partir de EUR 54,95 Lemme see, if I remember my high school French that would be, "The occasion to part with about 70 bucks ... for a 'Cooking with Velveeta' cookbook." === Purveyor of Doc Hope's [link\|http://DocHope.com\|fresh-baked dog biscuits and pet treats]. [link\|http://DocHope.com\|http://DocHope.com]
Post #190,432 by Andrew Grygus 1/16/05 8:37:00 PM Reply	Hey! If you want your restaurant to bring in the "big bucks" serving that fancy foreign cuisine, you have to be ready to shell out for the knowledge on how to make it. I can only imagine what a 3# block of imported Velveeta costs in France - no doubt there are heavy tarifs on all cheeses. Buy a couple of blocks and this book may look like pocket change. But for those into theme events, how can you throw an authentic American college frat party wihout endless quantities of Velveeta dip? [link\|http://www.aaxnet.com\|AAx]
Post #190,461 by hnick 1/17/05 7:14:33 AM Reply	Would the tarif apply? Is Velveeta really cheese or mislabeled processed vegtable oil? Looks like plastic.
Post #190,475 by Andrew Grygus 1/17/05 11:25:32 AM Reply	No, actually . . . . . it's made from cow squeezings just like regular cheese. It's freshly made cheese mixed with some aged cheese (for falvor), emulsifiers, salt and preservatives. It's then pasturized and vacuum packed in "shelf stable" bricks. This process means it doesn't tie up time and space in the aging rooms and can go directly to market. [link\|http://www.aaxnet.com\|AAx]

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