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[littlefallsmets]

I guess what I am saying is that...

I understand that tiny bugs are involved in the creation of some foods.

My desire is to be able to pretend that they aren't there.

In a normal cheese... or yogurt... or what have you... their prescence is invisible.

Blue cheese invokes, to my palate, the idea of entire veins of tiny bugs through the entire device... so thick in their bugginess that the colour is completely visible. This may not be the truth of the matter but there we are. It seems to be as though it contains the canals of Mars, full of blue bugs.

"See no evil" is a huge culinary rule for me.

[slink]

"See no evil" is a huge culinary rule for me.

Witchetty grub for littlefalls on isle 5...

[side_show]

Blue cheese invokes, to my palate, the idea of entire veins of tiny bugs through the entire device... so thick in their bugginess that the colour is completely visible. This may not be the truth of the matter but there we are. It seems to be as though it contains the canals of Mars, full of blue bugs.

Oh, for fuck sake.  Thanks for ruining blue cheese for me.  Seriously.  That imagery is burned into my brain now.  God damn it. 

[coldfrog]

I recently went to a beer and cheese dinner (not wine and cheese) where the cheese course consisted of unpasteurized Blue, Unpasteurized goat cheese, and an awesomely nutty cheddar.  Except for the cheddar, there was hell of mold running all through the cheese...  and it was AWESOME.
I guess the point I'm trying to make is, cheese is and always will be the most disgusting food available, and yet it is still SO GOOD.  So don't let a little blue Blue get you down.  Just eat it anyway because it is delicious.

Also, if you are anywhere near Delaware, I recommend the Doggiraffe Head brewery in Rehobeth for all your beer needs.  And also on certain Sundays, your eating needs also.

[kellichou]

acid (lactic, acetic, etc) or ethanol,  and CO2 which makes tangy, boozy, or puffy things (respectively) happen to the foodstuffs.

A tiny can for you!  Three cheers for food preservation and especially "tangy, boozy, or puffy things (respectively)" happening to our food.

[chuanoplast]

I cannot find the other one... the one that is similar, except they just put the giraffe in a sack and leave them out back of their house.

Sorry to get off the topic of cheese, but I think this may be hakarl, or putrefied shark meat. This is how it's made. If you don't like eating chewy ammonia-flavored pieces of stinky old meat, then you probably won't like hakarl.

[slink]

Sorry to get off the topic of cheese, but I think this may be hakarl, or putrefied shark meat. This is how it's made. If you don't like eating chewy ammonia-flavored pieces of stinky old meat, then you probably won't like hakarl.

It's one of the few things I've seen Bourdain actively avoid. That and the Danish buffet of nasty bits.

[iron_felix]

My clock radio just woke me up to Diane Rehm interviewing a guy about how deliberate infection with live diseases is the future of immunology, or something like that.  He's promoting his new book, Survival of the Sickest.

I would have a comment about this re: moldy cheese/sharks and suchlike but I have to go to class, so I'll just post this here at random instead and cross my fingers.