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Random Thought Thread

PattiCakeUS said:
I've lived in Minnesota my whole life, & I have relatives up north, too. Nobody that I know or have ever known talks like that!

I did hear someone interviewed on the news a couple days ago that had that "Fargo" accent, but that's not a common thing here, at all.
*shrug*
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I'm pretty sure the Cohen Brothers caught slack for over-doing the accent. Unfortunately it has become a benchmark of sorts. I lived in western South Dakota for a while and the further east you went the longer the O's became. That's all I know.:D

Edit: I was once married to a Minnesotan, BTW.
 
In my brief time(s) in the upper midwest, I could always hear some hint of the accent being discussed above; I never knew if the Cohens had simply pushed the joke to the limit, or if I was hearing the last embers of a dying, passed reality; Was the dialect there (slowly, sadly) becoming more like the boring ol' rest of the country?
IMHO; There is a kernel of truth to nearly all stereotypes, and it gives rise to some of the best comedy to be had; But it's never an excuse to judge entire groups. Celebrate difference, laugh yer' a*s off. Lord knows I live up to the stereotypes associated with my group, on a daily basis, much to the amusement / chagrin of others.:D

Only learned "Have a butcher" very recently; On investigation, I was thrilled to learn that the expression only entered the lexicon 25 (or so ) years ago. One of my favorite regional accents is simultaneously dying, and continuing to evolve and grow.:)

"Two nations, separated by a common language".:p
 
Hey; I threw the question out there as an "uncultured" American....(pun definitely intended). :D

Tonite, it's Brie with mushrooms.:)
For sheer variety attainable from same basic raw materials, ancient traditions, earliest examples of how to preserve otherwise perishable commodity.........and yum factor......

Gimmie more cheese, my heart be damned!
Velveeta on a Ritz, anyone? My treat!:D;)
 
This should probably go in the rant thread, but since we're talking about cheese...American cheese...why? How did we get saddled with this neon yellow, artificial, shrink-wrapped, tasteless abomination as our national cheese? Technically it's not even real cheese. We're a big country, we have a strong military, can't we just take cheddar or Colby by force and claim it for 'Murica? :p

*rhetorical question, I'm sure there's a wiki about it. ;)
 
Speaking of cheese.... apparently this happened in July.

Thieves at large, with 20,000 pounds of cheese, in Wisconsin

It's a caper of grand proportion in a state that loves its cheddar.

Police in southeastern Wisconsin say 20,000 pounds of cheese has vanished. The cheese, produced by U.S. Foods, was in a semitrailer parked at a business in the Milwaukee suburb of Oak Creek when it went missing Thursday.

Police say the semi driver was transporting the load from Green Bay to the New York City area and unhitched the trailer to run an errand. When he returned, the trailer and $46,000 worth of cheese was gone.

It's not the first such heist of the legacy commodity in a state where sports fans like to wear foam wedges on their heads. A semitrailer carrying $70,000 worth of cheese was stolen from Germantown, another Milwaukee suburb, in January.
 
'Murica might not be the home of good cheese, but there are a few culinary contributions. McDonald's, Burger King, Arby's, Wendy's, Taco Bell, Famous Dave's, Applebee's, KFC, etc........Cuisine at it's finest.




Edit: Regional, Whataburger!
 
I'm sure American must have started out as a mild cheddar, but now it's pretty much tasteless. Just like mozzarella... has anyone actually tried real, buffalo mozzarella? Does it have flavor and is it worth the expense?
 
You mean fine cuisine like the Whopperrito?



Haven't tried it (and won't), but it looks absolutely disgusting. :confused:

They must be desperate for ideas.
 
Cheese and rice!!!!!!!!!!
Haven't you people anything better to talk about?
What idiot is responsible for this chain of frivolity?
He's bored! Peel me a grape, and move on to a new topic:;)

No matter how many times you get stabbed in the back by a "friend"........
You never get used to it; I'll never tell you it feels OK, no matter how hard you twist that 'thang.:(

(I'd lecture the room on leaving old topics in the past, where they belong.........
But clearly that's not my thang.):(:mad:

(Somebody pull that knife out of my back, and use it to cut the cheese, please, just to lighten the mood.):eek::D:rolleyes:

Edit: Fond memories of Germantown, Patti. I'd have to look at the map, but does West Allis sound right?:)
 
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Dngrsone said:
I'm sure American must have started out as a mild cheddar, but now it's pretty much tasteless. Just like mozzarella... has anyone actually tried real, buffalo mozzarella? Does it have flavor and is it worth the expense?
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Okay so I had to Google American cheese, lol. You are partly right, it started out as a blend that included cheddar.

When we think of American cheese, we think about that ooey-gooey goodness melted in a fresh-off-the-skillet grilled cheese. Those individually packaged bright orange edible sheets are as American as the 4th of July and apple pie. It’s perfect in its simplicity...but what exactly is it?

American cheese—the kind you get in the individual plastic wrappers—is processed cheese or “cheese food,” meaning it’s not actually real cheese. The next time you’re at the grocery store, take a look at the packed singles and notice how many don’t actually have “cheese” in their name. Kraft Singles, for example, are made with milk, whey, milk protein concentrate, milkfat, less than 2% of calcium phosphate, salt, sodium citrate, whey protein concentrate, sodium phosphate, sorbic acid as a preservative, cheese culture, enzymes, annatto, and paprika extract (for color). In short, Kraft Singles are made with less than 51% actual cheese, so it can’t legally be called "cheese."

However, not all American cheeses are made equal. Classically—before the factory-processed stuff hit the market—American cheese was a blend, often of cheddar and colby, made for easy melting and approachable flavor. The cheese you find at the deli counter is usually made from real cheese (it may not be wholly cheese, so check the label for the words "Pasteurized Process cheese"). These deli cheeses still have fewer chemicals and extracts than the individually packaged stuff, so they will usually taste fresher and more flavorful.
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basic 101 user said:
Cheese and rice!!!!!!!!!!
Haven't you people anything better to talk about?
What idiot is responsible for this chain of frivolity?
I'm bored, new topic:;)

No matter how many times you get stabbed in the back by a "friend"........
You never get used to it; I'll never tell you it feels OK, no matter how hard you twist that 'thang.:(

(I'd lecture the room on leaving old topics in the past, where they belong.........
But clearly that's not my thang.):(:mad:

(Somebody pull that knife out of my back, and use it to cut the cheese, please, just to lighten the mood.):eek::D:rolleyes:
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Sorry to hear that, it always sucks to be let down by a friend.
 
I'm too lazy to Google, and too dumb to even understand my own references..........Something about "I try to get out, and they keep pulling me back in".
Sigh; The cheese "nuttiness" continues.:(;)

'Murican cheese somehow always gets back to Mister Kraft........Far from cuisine, but for a brief window of time long ago, it was genius; Proud chemistry, technology, miraculous food preservation science (in the absence of modern refrigeration) and wholesome (pre-sliced) consumer product marketing goodness all rolled into one. (We taught you how. You're welcome, rest of the world.);)
Then someone developed a process to individually wrap each damn slice, (as the putrid neon substance flowed off of the "chill rollers", onto the "continuous processing deck" surface)........kept those individual pieces of heavenly goodness from stickin' together! (Not so funny without context, or if you weren't there).
And there was no looking back; We no longer had any need for any 'Furrin food no more, proudly went our own way!

If you truly like the wholesome goodness that is Pringles, you surely must love 'Murican cheese!

Stand at attention, face the flag, and place your hand over your heart when you think of those precision, ageless slices, everyone......Lest ye incur my wrath, and I leave a severed horse head on your Hors' d'oeuvres tray!:mad:

And BTW: No slice shall ever deviate from that expected, precision tolerance; Nor shall any, ever be a metric slice, in any tasty axis of cheesy goodness.:p
 
Eww, I can't imagine what kind of blockage 64 slices of processed cheese-like product would cause in the gut. :eek: Good thing it's only a cartoon. :p
 
American cheese... Gummy, sticky, orange slices... Hehe :)
Why don't you people slice your cheese from a nice solid chunk, straight out of your fridge? From a cheese that has been riping for 1 or 2 years first?
Grainy, salty, dry cheese. Magnificent on a fresh slice of bread (why abuse it with a toaster), or in pieces with mustard and a good beer or wine.
Not even our Gouda or Edam 'grass cheese' made from the first milk the cows produce when the get back out in the fields after winter, is as sticky, squeeze as your industrial Mr. Kraft cheddar.

Hey, I'm Dutch (not the Pennsylvanian Dutch, but really Dutch), and can talk about cheese for hours :)
 
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Gmash said:
You mean fine cuisine like the Whopperrito?



Haven't tried it (and won't), but it looks absolutely disgusting. :confused:

They must be desperate for ideas.
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Yes, and that photo is showing the thing at its 'best'. The real life product will look absolutely nothing like that, and probably appear even more unappetising. But who am I to argue against the millions of people who love this stuff? :eek::confused:
The irony of 'fast' food is that I can prepare a healthy, tasty quick meal, in less time than it takes someone to wait for a 'whopper cheese fat loaded crap burger' to come out of the deep fat fryer. :D
 
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