I ran out of cheese last night. I didn't have much left, but I just ate what there was but now I regret it because I can't have any more.
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[QUOTE][QUOTENAME]Bryans Permed Pants wrote: [/QUOTENAME]Get Rodgers OUT!!!
I Want him OUT!!
OUT OUT OUT OUT!!![/QUOTE]
He's not going anywhere. Maybe after a year of bitching you should be a nice big grown-up man and accept it.
I Want him OUT!!
OUT OUT OUT OUT!!![/QUOTE]
He's not going anywhere. Maybe after a year of bitching you should be a nice big grown-up man and accept it.
Who was #1 in the Blender Issue?
Well. I found this article on French Cheese. It's highly informative.
France's 400 sorts of cheese could puzzle Mickey Mouse...
We also get confused when confronted with the uncountable designation of cheese (cheese of guaranted origin, made with milk or pasteurised milk, farm made or mass produced ...).
It is a matter of local flavour as well as a matter of money.
The origin of cheese is lost in the mist of time. Thousand of cows and sheeps and goats have been milked since someone first decided to curdle milk. The French have always regarded cheese as essential, whether they buy it on site (in farms), or in supermarkets. But which sort of cheese shall you choose ? According to the legislation, cheese means " fermented or not fermented, matured or not matured food, made from dairy produce (milk, can be more or less skimmed, or cream or dasher). It can be used as such or coagulated, before it se drained, partly or not. It keeps at least 23% of dry matter". The kind of milk used has to be notified, it not cow milk.
The 400 sorts of French cheese recorded can be made with milk or with pasteurised milk. The "milk" label means that the milk was not heated over 37°C. "This way, it keeps all its properties, although il lose certain pathogenic baceria which can prove dangerous for human beings", Mr Garsault, Head-manager of the International cheese Institute explains. Farm cheese bears such as label. "They back up the French cheese tradition", G. Ripaud, who is in charge of technical cheese related problems near the Food Office asserts.
From a legal pont of view, farm cheese "is a hand made in farms, with the milk of a single drove, each day". Small scale production is back again as proved by the high price of products !
The milk used to make pasteurised cheese is heated up to 72°C, for 20 to 30 seconds, which annihilated any pathogenic germ. Then, the milk is seeded again with lactic bacteria, in order to restore the flora indispensable for maturing the paste. "Is it a crime to take the main bacteria out of milk and to replace them by others, which are selected and standarkised in laboratories ? Is it a good thing to add to this milk other synthetic ingrediens ?" Pierre Androuet, a supporter of high quality cheese, asked as far back as 1973. In 1909, he opened a creamery in Paris, rue d'Amsterdam, which, since then, has been crowded by cheese lovers from the whole world. But P. Androuet's question has not been answered yet.
For some, mass-produced cheese is not cheese actually : but it ranks first in house-hold consumtion. So, on one hand, you find mass production and low costs, and on the other small scale production. Prices differ mainly. "Still, cheese is a matter of native tang", Raymond Felix, a head cheesemonger at Androuet's notices. "Similar sorts of cheese cna be more or less expensive according to their fame and to the price of milk," Pascal Moingeon, sales manager in charge of Lanquetot labeled camemberts from the calvados region, sets the example fo camembets : "There is a segmentation as concerns brands : Lanquedoc, Lepetit, Gillot, Cooperative d'Isigny are made with milk. Their prices are over FF 10, and they are chosen by 15% of consumers . The pasteurised camenberts, branded President, Bridel or Coeur de Lion are the market core, with a 85% of share ; They are sold under FF 10 ; Ladle moulding accounts for the price difference. For Lanquetot camenbert, the mould is filled with five layers of curdled milk, which are spaced 40mm, so as to allow a slow draining and a different taste".
"The difference between cheese made with pasteurised milk or with milk is a bit ambiguous", Mr Garsuault notices, "some prefer to give no detail about it".
So can one actually see the difference between a pasteurised and a milk camembert ?
"Yes" Pascal Moingeon ass
France's 400 sorts of cheese could puzzle Mickey Mouse...
We also get confused when confronted with the uncountable designation of cheese (cheese of guaranted origin, made with milk or pasteurised milk, farm made or mass produced ...).
It is a matter of local flavour as well as a matter of money.
The origin of cheese is lost in the mist of time. Thousand of cows and sheeps and goats have been milked since someone first decided to curdle milk. The French have always regarded cheese as essential, whether they buy it on site (in farms), or in supermarkets. But which sort of cheese shall you choose ? According to the legislation, cheese means " fermented or not fermented, matured or not matured food, made from dairy produce (milk, can be more or less skimmed, or cream or dasher). It can be used as such or coagulated, before it se drained, partly or not. It keeps at least 23% of dry matter". The kind of milk used has to be notified, it not cow milk.
The 400 sorts of French cheese recorded can be made with milk or with pasteurised milk. The "milk" label means that the milk was not heated over 37°C. "This way, it keeps all its properties, although il lose certain pathogenic baceria which can prove dangerous for human beings", Mr Garsault, Head-manager of the International cheese Institute explains. Farm cheese bears such as label. "They back up the French cheese tradition", G. Ripaud, who is in charge of technical cheese related problems near the Food Office asserts.
From a legal pont of view, farm cheese "is a hand made in farms, with the milk of a single drove, each day". Small scale production is back again as proved by the high price of products !
The milk used to make pasteurised cheese is heated up to 72°C, for 20 to 30 seconds, which annihilated any pathogenic germ. Then, the milk is seeded again with lactic bacteria, in order to restore the flora indispensable for maturing the paste. "Is it a crime to take the main bacteria out of milk and to replace them by others, which are selected and standarkised in laboratories ? Is it a good thing to add to this milk other synthetic ingrediens ?" Pierre Androuet, a supporter of high quality cheese, asked as far back as 1973. In 1909, he opened a creamery in Paris, rue d'Amsterdam, which, since then, has been crowded by cheese lovers from the whole world. But P. Androuet's question has not been answered yet.
For some, mass-produced cheese is not cheese actually : but it ranks first in house-hold consumtion. So, on one hand, you find mass production and low costs, and on the other small scale production. Prices differ mainly. "Still, cheese is a matter of native tang", Raymond Felix, a head cheesemonger at Androuet's notices. "Similar sorts of cheese cna be more or less expensive according to their fame and to the price of milk," Pascal Moingeon, sales manager in charge of Lanquetot labeled camemberts from the calvados region, sets the example fo camembets : "There is a segmentation as concerns brands : Lanquedoc, Lepetit, Gillot, Cooperative d'Isigny are made with milk. Their prices are over FF 10, and they are chosen by 15% of consumers . The pasteurised camenberts, branded President, Bridel or Coeur de Lion are the market core, with a 85% of share ; They are sold under FF 10 ; Ladle moulding accounts for the price difference. For Lanquetot camenbert, the mould is filled with five layers of curdled milk, which are spaced 40mm, so as to allow a slow draining and a different taste".
"The difference between cheese made with pasteurised milk or with milk is a bit ambiguous", Mr Garsuault notices, "some prefer to give no detail about it".
So can one actually see the difference between a pasteurised and a milk camembert ?
"Yes" Pascal Moingeon ass
Again, more controversy...it took ages to ummmm write and research this...
Archaeologists have discovered that as far back as 6000 BC cheese had been made from cow's and goat's milk and stored in tall jars. Egyptian tomb murals of 2000 BC show butter and cheese being made, and other murals which show milk being stored in skin bags suspended from poles demonstrate a knowledge of dairy husbandry at that time.
It is likely that nomadic tribes of Central Asia found animal skin bags a useful way to carry milk on animal backs when on the move. Fermentation of the milk sugars would cause the milk to curdle and the swaying motion would break up the curd to provide a refreshing whey drink. The curds would then be removed, drained and lightly salted to provide a tasty and nourishing high protein food, i.e. a welcome supplement to meat protein.
Cheesemaking, thus, gradually evolved from two main streams. The first was the liquid fermented milks such as yoghurt, koumiss and kefir. The second through allowing the milk to acidify to form curds and whey. Whey could then be drained either through perforated earthenware bowls or through woven reed baskets or similar material.
Most authorities consider that cheese was first made in the Middle East. The earliest type was a form of sour milk which came into being when it was discovered that domesticated animals could be milked. A legendary story has it that cheese was 'discovered' by an unknown Arab nomad. He is said to have filled a saddlebag with milk to sustain him on a journey across the desert by horse. After several hours riding he stopped to quench his thirst, only to find that the milk had separated into a pale watery liquid and solid white lumps. Because the saddlebag, which was made from the stomach of a young animal, contained a coagulating enzyme known as rennin, the milk had been effectively separated into curds and whey by the combination of the rennin, the hot sun and the galloping motions of the horse. The nomad, unconcerned with technical details, found the whey drinkable and the curds edible.
From Biblical sources we learn that when David escaped across the River Jordan he was fed with 'cheese of kine' (cows) (2 Samuel 17:29), and it is said that he presented ten cheeses to the captain of the army drawn up to do battle with Saul (1 Samuel 17:18). Indeed, records show that there was at one time a location near Jerusalem called 'The Valley of the Cheesemakers'. Clearly, skills had been developed to preserve milk either as an acid-curd based cheese or as a range of lactic cheeses, and fermented milks such as today's unsweetened natural yoghurt.
Learning these techniques, the Romans with their characteristic efficiency were quick to develop cheesemaking to a fine art. Cheesemaking was done with skill and knowledge and reached a high standard. By this time the ripening process had been developed and it was known that various treatments and conditions under storage resulted in different flavours and characteristics. The larger Roman houses had a separate cheese kitchen, the caseale, and also special areas where cheese could be matured. In large towns home-made cheese could be taken to a special centre to be smoked. Written evidence shows clearly how far the Romans had changed the art of cheesemaking:-
Homer, ca. 1184 BC, refers to cheese being made in the mountain caves of Greece from the milk of sheep and goats. Indeed one variety called 'Cynthos' was made and sold by the Greeks to the Romans at a price of about 1p per lb. This could well have been the Feta cheese of today.
Aristotle, 384 - 322 BC, commented on cheese made from the milk of mares and asses - the Russian 'koumiss' is in fact derived from mare's milk and is fermented to provide an alcoholic content of up to 3%.
Varro, ca. 127 BC, had noted the difference in cheeses made from a number of locations and commented on their digestibility. By this time the use of rennet had become commonplace,
Archaeologists have discovered that as far back as 6000 BC cheese had been made from cow's and goat's milk and stored in tall jars. Egyptian tomb murals of 2000 BC show butter and cheese being made, and other murals which show milk being stored in skin bags suspended from poles demonstrate a knowledge of dairy husbandry at that time.
It is likely that nomadic tribes of Central Asia found animal skin bags a useful way to carry milk on animal backs when on the move. Fermentation of the milk sugars would cause the milk to curdle and the swaying motion would break up the curd to provide a refreshing whey drink. The curds would then be removed, drained and lightly salted to provide a tasty and nourishing high protein food, i.e. a welcome supplement to meat protein.
Cheesemaking, thus, gradually evolved from two main streams. The first was the liquid fermented milks such as yoghurt, koumiss and kefir. The second through allowing the milk to acidify to form curds and whey. Whey could then be drained either through perforated earthenware bowls or through woven reed baskets or similar material.
Most authorities consider that cheese was first made in the Middle East. The earliest type was a form of sour milk which came into being when it was discovered that domesticated animals could be milked. A legendary story has it that cheese was 'discovered' by an unknown Arab nomad. He is said to have filled a saddlebag with milk to sustain him on a journey across the desert by horse. After several hours riding he stopped to quench his thirst, only to find that the milk had separated into a pale watery liquid and solid white lumps. Because the saddlebag, which was made from the stomach of a young animal, contained a coagulating enzyme known as rennin, the milk had been effectively separated into curds and whey by the combination of the rennin, the hot sun and the galloping motions of the horse. The nomad, unconcerned with technical details, found the whey drinkable and the curds edible.
From Biblical sources we learn that when David escaped across the River Jordan he was fed with 'cheese of kine' (cows) (2 Samuel 17:29), and it is said that he presented ten cheeses to the captain of the army drawn up to do battle with Saul (1 Samuel 17:18). Indeed, records show that there was at one time a location near Jerusalem called 'The Valley of the Cheesemakers'. Clearly, skills had been developed to preserve milk either as an acid-curd based cheese or as a range of lactic cheeses, and fermented milks such as today's unsweetened natural yoghurt.
Learning these techniques, the Romans with their characteristic efficiency were quick to develop cheesemaking to a fine art. Cheesemaking was done with skill and knowledge and reached a high standard. By this time the ripening process had been developed and it was known that various treatments and conditions under storage resulted in different flavours and characteristics. The larger Roman houses had a separate cheese kitchen, the caseale, and also special areas where cheese could be matured. In large towns home-made cheese could be taken to a special centre to be smoked. Written evidence shows clearly how far the Romans had changed the art of cheesemaking:-
Homer, ca. 1184 BC, refers to cheese being made in the mountain caves of Greece from the milk of sheep and goats. Indeed one variety called 'Cynthos' was made and sold by the Greeks to the Romans at a price of about 1p per lb. This could well have been the Feta cheese of today.
Aristotle, 384 - 322 BC, commented on cheese made from the milk of mares and asses - the Russian 'koumiss' is in fact derived from mare's milk and is fermented to provide an alcoholic content of up to 3%.
Varro, ca. 127 BC, had noted the difference in cheeses made from a number of locations and commented on their digestibility. By this time the use of rennet had become commonplace,
I don't know much about cheeses, but it looks like a lot of critics out there really do agree with me, BPP and snow flakey.
By the way, #1 was Johnny Cash, #2 The Notorious BIG and #3 Elvis
Elvis isn't dead!
Where were Lennon and McCartney?
Where were Lennon and McCartney?
[QUOTE][QUOTENAME]<font color=gold>§mï<font color=1>ttÿ™ wrote: [/QUOTENAME]Company, always on the run
Destiny, oooh, and the rising sun
I was born, six gun in my hand
Behind the gun, I make my final stand
That's why they call me
Bad company,
Oh, I can't deny
Bad, Bad company
Till the day I die
Rebel souls
Deserters we are called
Chose the gun
And threw away the sword
All these towns
They all know our name
Six gun sound
Ooh, is our claim to fame
That's why they call me
Bad company,
Oh, I can't deny
Bad, Bad company
Till the day I die
Ahhh, good music featuring THE VOICE!![/QUOTE]
Get your facts right Roy Orbison was known as "The Voice"
http://starsonstage.homestead.com/starsonstage.html
Paul Rodgers has been involved in a couple of MINOR BANDS and remains a below average singer and performer. Most people had never heard of him before Brian and Roger picked him up from the streets. The guy is a joke.
BRIAN, ROGER AND PAUL RODGERS ARE SPITTING ON THE GRAVE OF OUR FREDDIE. DISGRACEFUL.
Destiny, oooh, and the rising sun
I was born, six gun in my hand
Behind the gun, I make my final stand
That's why they call me
Bad company,
Oh, I can't deny
Bad, Bad company
Till the day I die
Rebel souls
Deserters we are called
Chose the gun
And threw away the sword
All these towns
They all know our name
Six gun sound
Ooh, is our claim to fame
That's why they call me
Bad company,
Oh, I can't deny
Bad, Bad company
Till the day I die
Ahhh, good music featuring THE VOICE!![/QUOTE]
Get your facts right Roy Orbison was known as "The Voice"
http://starsonstage.homestead.com/starsonstage.html
Paul Rodgers has been involved in a couple of MINOR BANDS and remains a below average singer and performer. Most people had never heard of him before Brian and Roger picked him up from the streets. The guy is a joke.
BRIAN, ROGER AND PAUL RODGERS ARE SPITTING ON THE GRAVE OF OUR FREDDIE. DISGRACEFUL.
As much as I hate the fact Brian and Roger lost their dignity and are using the Queen name, I think it's unfair to dismiss Rodgers based on such shallow details as "nobody would recognise him" (or whatever you said).
Everybody could recognise Bob Dylan, does it make him a better singer than Steve Voice-Of-God Balsamo (who admires Rodgers btw)?
Everybody could recognise Bob Dylan, does it make him a better singer than Steve Voice-Of-God Balsamo (who admires Rodgers btw)?
[QUOTE][QUOTENAME]Bryans Permed Pants wrote: [/QUOTENAME][QUOTE][QUOTENAME]<font color=gold>§mï<font color=1>ttÿ™ wrote: [/QUOTENAME]Company, always on the run
Destiny, oooh, and the rising sun
I was born, six gun in my hand
Behind the gun, I make my final stand
That's why they call me
Bad company,
Oh, I can't deny
Bad, Bad company
Till the day I die
Rebel souls
Deserters we are called
Chose the gun
And threw away the sword
All these towns
They all know our name
Six gun sound
Ooh, is our claim to fame
That's why they call me
Bad company,
Oh, I can't deny
Bad, Bad company
Till the day I die
Ahhh, good music featuring THE VOICE!![/QUOTE]
Get your facts right Roy Orbison was known as "The Voice"
http://starsonstage.homestead.com/starsonstage.html
Paul Rodgers has been involved in a couple of MINOR BANDS and remains a below average singer and performer. Most people had never heard of him before Brian and Roger picked him up from the streets. The guy is a joke.
BRIAN, ROGER AND PAUL RODGERS ARE SPITTING ON THE GRAVE OF OUR FREDDIE. DISGRACEFUL.[/QUOTE]
he was cremated asshole!
Destiny, oooh, and the rising sun
I was born, six gun in my hand
Behind the gun, I make my final stand
That's why they call me
Bad company,
Oh, I can't deny
Bad, Bad company
Till the day I die
Rebel souls
Deserters we are called
Chose the gun
And threw away the sword
All these towns
They all know our name
Six gun sound
Ooh, is our claim to fame
That's why they call me
Bad company,
Oh, I can't deny
Bad, Bad company
Till the day I die
Ahhh, good music featuring THE VOICE!![/QUOTE]
Get your facts right Roy Orbison was known as "The Voice"
http://starsonstage.homestead.com/starsonstage.html
Paul Rodgers has been involved in a couple of MINOR BANDS and remains a below average singer and performer. Most people had never heard of him before Brian and Roger picked him up from the streets. The guy is a joke.
BRIAN, ROGER AND PAUL RODGERS ARE SPITTING ON THE GRAVE OF OUR FREDDIE. DISGRACEFUL.[/QUOTE]
he was cremated asshole!
[QUOTE][QUOTENAME]Bryans Permed Pants wrote: [/QUOTENAME]Paul Rodgers has been involved in a couple of MINOR BANDS and remains a below average singer and performer. Most people had never heard of him before Brian and Roger picked him up from the streets. The guy is a joke.
BRIAN, ROGER AND PAUL RODGERS ARE SPITTING ON THE GRAVE OF OUR FREDDIE. DISGRACEFUL.[/QUOTE]
As much as I hate to say it, there's a lot of people in the world who don't know who Brian and Roger are either.
BRIAN, ROGER AND PAUL RODGERS ARE SPITTING ON THE GRAVE OF OUR FREDDIE. DISGRACEFUL.[/QUOTE]
As much as I hate to say it, there's a lot of people in the world who don't know who Brian and Roger are either.
[QUOTE][QUOTENAME]Hippolyte wrote: [/QUOTENAME][QUOTE][QUOTENAME]Bryans Permed Pants wrote: [/QUOTENAME]Paul Rodgers has been involved in a couple of MINOR BANDS and remains a below average singer and performer. Most people had never heard of him before Brian and Roger picked him up from the streets. The guy is a joke.
BRIAN, ROGER AND PAUL RODGERS ARE SPITTING ON THE GRAVE OF OUR FREDDIE. DISGRACEFUL.[/QUOTE]
As much as I hate to say it, there's a lot of people in the world who don't know who Brian and Roger are either. [/QUOTE]
Agreed and Brian and Roger know that hence why they labelled themselves as Queen +. Just shows how important Freddie was to the success of Queen take Freddie out and this is the shambles your left with. I'm pretty sure John Deacon deep down isn't happy with what Brian and Roger are doing but is staying quiet to keep the peace. John didn't even look happy performing at the Tribute Concert. John in my view should be given utmost respect for his decision to retire, pity Brian and Roger won't do the same. Of course they don't have to retire they could do some solo stuff, create a new band become backing singers or session musicians, just let the fans remember Queen as the 4 original members.
BRIAN, ROGER AND PAUL RODGERS ARE SPITTING ON THE GRAVE OF OUR FREDDIE. DISGRACEFUL.[/QUOTE]
As much as I hate to say it, there's a lot of people in the world who don't know who Brian and Roger are either. [/QUOTE]
Agreed and Brian and Roger know that hence why they labelled themselves as Queen +. Just shows how important Freddie was to the success of Queen take Freddie out and this is the shambles your left with. I'm pretty sure John Deacon deep down isn't happy with what Brian and Roger are doing but is staying quiet to keep the peace. John didn't even look happy performing at the Tribute Concert. John in my view should be given utmost respect for his decision to retire, pity Brian and Roger won't do the same. Of course they don't have to retire they could do some solo stuff, create a new band become backing singers or session musicians, just let the fans remember Queen as the 4 original members.
[QUOTE][QUOTENAME]Hippolyte wrote: [/QUOTENAME][QUOTE][QUOTENAME]Bryans Permed Pants wrote: [/QUOTENAME]Paul Rodgers has been involved in a couple of MINOR BANDS and remains a below average singer and performer. Most people had never heard of him before Brian and Roger picked him up from the streets. The guy is a joke.
BRIAN, ROGER AND PAUL RODGERS ARE SPITTING ON THE GRAVE OF OUR FREDDIE. DISGRACEFUL.[/QUOTE]
As much as I hate to say it, there's a lot of people in the world who don't know who Brian and Roger are either. [/QUOTE]
Agreed and Brian and Roger know that hence why they labelled themselves as Queen +. Just shows how important Freddie was to the success of Queen take Freddie out and this is the shambles your left with. I'm pretty sure John Deacon deep down isn't happy with what Brian and Roger are doing but is staying quiet to keep the peace. John didn't even look happy performing at the Tribute Concert. John in my view should be given utmost respect for his decision to retire, pity Brian and Roger won't do the same. Of course they don't have to retire they could do some solo stuff, create a new band become backing singers or session musicians, just let the fans remember Queen as the 4 original members.
BRIAN, ROGER AND PAUL RODGERS ARE SPITTING ON THE GRAVE OF OUR FREDDIE. DISGRACEFUL.[/QUOTE]
As much as I hate to say it, there's a lot of people in the world who don't know who Brian and Roger are either. [/QUOTE]
Agreed and Brian and Roger know that hence why they labelled themselves as Queen +. Just shows how important Freddie was to the success of Queen take Freddie out and this is the shambles your left with. I'm pretty sure John Deacon deep down isn't happy with what Brian and Roger are doing but is staying quiet to keep the peace. John didn't even look happy performing at the Tribute Concert. John in my view should be given utmost respect for his decision to retire, pity Brian and Roger won't do the same. Of course they don't have to retire they could do some solo stuff, create a new band become backing singers or session musicians, just let the fans remember Queen as the 4 original members.
I'm not crazy about Paul either, but I look at it this way: without him, I'd never have the chance to see Roger and Brian. I may be the only one, but I'm damn thankful for the opportunity. Do I miss John and Freddie? Of course I do. But I'd rather they tour with Paul instead of just packing it in.