Strange, but cool... What cheese are you?

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Author	Topic: Strange, but cool... What cheese are you?
evilcrayons Maximum Newbie Posts: 18 From: Tasmania, Australia Registered: Aug 2002	posted August 15, 2002 02:44 need a quote about garlic? http://home.attbi.com/~boohers/garlic/quote.html This is my absolute favourite... what kind of cheese are you? http://www.astradyne.co.uk/cheese/ I happen to be a lucky jarlsberg... IP: Logged
Danapoppa Geek Posts: 78 From: Tokyo Registered: Jul 2002	posted August 15, 2002 03:25 Hmm, when I put my full first name in I'm: ...Roquefort, the King of Cheeses! But as Danapoppa I'm: ...Mozarella, commonly known as pizza cheese. Call me King Pizza! ------------------ His name is Bobo. He knows no mercy. IP: Logged
greycat Assimilated Posts: 374 From: Registered: Oct 2001	posted August 15, 2002 07:20 Someone added more cheese flava? IP: Logged
SpikeSpiegel Uber Geek Posts: 847 From: my chair Registered: Jun 2002	posted August 15, 2002 07:26 more cheese flava but we can never have enough im boursin btw IP: Logged
spungo Uber Geek Posts: 806 From: Hell's toilet Registered: Jan 2002	posted August 15, 2002 07:32 Ok - maybe I'm going nuts or something - but none of this thread makes any sense to me! Is there some crucial piece of information I'm missing? Could someone please explain to me this cheese business? ------------------ "No longer empty and frantic like a cat tied to a stick, that's driven into frozen winter shit (the ability to laugh at weakness), calm, fitter, healthier and more productive, a pig in a cage on antibiotics." IP: Logged
Janeway Assimilated Posts: 368 From: Cyberspace, Delta Quadrant Registered: Sep 1999	posted August 15, 2002 08:20 Gorgonzola. IP: Logged
iGeek Newbie Posts: 6 From: Haninge, Sweden Registered: Aug 2002	posted August 15, 2002 08:43 OK, so when I enter my first name, I'm a traditional Iraqi cheese that matures in a sheepskin bag for between 6 and 12 months (Meira). When I enter my last name, I'm a slightly grainy Swiss cheese with a hard dry brown rind (Gruyere), when I enter both I'm a soft blue cheese from Italy that melts in the mouth like ice cream (Dolcelatte). My handle here yields the same result, while my other and more widely used handle makes me an Old English, orange colored, firm, full cream cheese with a rich, buttery taste and a hard rind (Double Gloucester). So which one is it??? I guess statistically I could settle for being a Dolcelatte... not that I've tried any of these cheeses at all. (The Meira sounds rather tasty, though. :) And I'd sure like to know what crazy system lies behind these results. ------------------ This message will self destruct in ten seconds. IP: Logged
spungo Uber Geek Posts: 806 From: Hell's toilet Registered: Jan 2002	posted August 15, 2002 08:54 Hey, Swedish geek! Howdy! Where abouts is Haninge? Did you have a happy Valborgs this year? ------------------ "No longer empty and frantic like a cat tied to a stick, that's driven into frozen winter shit (the ability to laugh at weakness), calm, fitter, healthier and more productive, a pig in a cage on antibiotics." IP: Logged
Charisma Super Geek Posts: 161 From: right behind you; in the shadows Registered: Mar 2002	posted August 15, 2002 13:33 I'm King River Gold! How much better can you get? ------------------ </rant> IP: Logged
Janeway Assimilated Posts: 368 From: Cyberspace, Delta Quadrant Registered: Sep 1999	posted August 15, 2002 15:57 Speaking of cheese, if you want a good one, try Butterkase. IP: Logged
skylar Assimilated Posts: 391 From: the creepy house on the corner Registered: May 2002	posted August 15, 2002 17:35 hmm.. Camembert. Flaky and good to eat. With French morals. Yes, this is definitely an accurate description sky ------------------ Ssh... don't wake him! He has insomnia and he's trying to sleep it off. IP: Logged
neotatsu Uber Geek Posts: 950 From: A place my soul no longer resides Registered: Jun 2002	posted August 15, 2002 23:11 I've got several names/nicks: Scott: Feta Scotters:Red Leicester Bees:Parmesan Green:Emmental Mckee:Leerdammer Scott Green:Ricotta Scott Mckee:Oaxaca, also known as asadero IP: Logged
AudrieRyan_geekgirl Super Geek Posts: 113 From: The padded cell next to the fire escape Registered: Jun 2002	posted August 16, 2002 00:17 I'm EmMENTAL cheese! How'd they know? Tee-hee. Seriously, I'm a Jarlsberg type cheese: Nutty and Sweet. I feel pretty. At least I'm not a stinky cheese! I only checked my first name, and I'm not about to go through my full name. It takes too long. My parents gave me a traditional seventeen-word name. Think of how long it takes me to fill out a job application!!! ------------------ Hold on a sec...my pen ran out of blood... IP: Logged
evilcrayons Maximum Newbie Posts: 18 From: Tasmania, Australia Registered: Aug 2002	posted August 16, 2002 00:56 Yay... good to hear almost everyone liked their cheese hehe IP: Logged
Steen BlabberMouth, the Next Generation. Posts: 1481 From: Maryville, TN, USA Registered: Jan 2000	posted August 16, 2002 06:36 When I enter my real name I get "Hipi Iti", a semi-soft New Zealand cheese made from sheep's milk. The nae means "little sheep" in Maori. Not bahahahaaaad, I guess When I enter Steen, I get "Leerdammer", which I guess is appropriate since I've been known to leer and use foul language at times. IP: Logged
Xanthine Uber Geek Posts: 829 From: the lab Registered: Mar 2001	posted August 16, 2002 10:32 When I entered my real name I got Testouri, a small round Egyptian cheese. When I entered my handle I got Monterrey Jack. I'd rather be Testouri. Monterrey Jack's only good when there're hot peppers in it. IP: Logged
perfectstormy Geek Posts: 67 From: New Hampshire Registered: Jun 2002	posted August 16, 2002 11:33 perfectstormy == "double gloucester" Frickin' hilarious! IP: Logged
annie Assimilated Posts: 354 From: somewhere in Canada Registered: Sep 2001	posted August 16, 2002 12:38 handle - Kadchgall is a hard cheese from Afghanistan. It is made with sheeps milk, or occasionally camels milk, clotted with yoghurt. my real name - Edam is a pressed semi-hard cheese from The Netherlands. It comes in a distinctive ball shape, covered in red wax. It has a plastic texture, with a smooth, sweet taste. Edam also comes in black wax, which indicates that it has been matured for at least 17 weeks. Very interesting. I like the one I get from my real name - much more accurate . IP: Logged
ZorroTheFox BlabberMouth, the Next Generation. Posts: 1931 From: Milton, WA, USA Registered: Oct 2001	posted August 16, 2002 14:51 real name I get, Oaxaca handle I get, Bel Paese that site was a little cheesy if you ask Me........Z IP: Logged
Bregalad Assimilated Posts: 396 From: Vancouver, BC, Canada Registered: Jan 2002	posted August 16, 2002 16:01 You know you've picked the right online nickname when it returns exactly the same cheese that your full legal name does! Sage Derby - A hard English cheese, similar to cheddar, but flavoured with herbs, and having a buttery taste. IP: Logged
neotatsu Uber Geek Posts: 950 From: A place my soul no longer resides Registered: Jun 2002	posted August 16, 2002 23:16 I fergot a few nicks, but I'm not going to look them up, "neo" "Neotatsu" "tetsuo" "tatsuo" ------------------ Even god has a sense of humor, just look at the platypus. IP: Logged
Twinkle Toes Highlie Posts: 707 From: a place that no longer holds my soul... Registered: Mar 2002	posted August 21, 2002 14:42 Wendy: Red Leicester = A hard, grainy cheese, coloured red with annatto. Red Leiceter ripens quickly, and is typically sold after maturing for 10 - 12 weeks, but can be left to ripen for up to 9 months. Waldo: Same thing! Heeh! Twinkie: Ricotta = A traditional whey cheese, Ricotta is white, creamy and mild, and is used when making traditional lasagne. Ricotta should be firm, rather than solid, and consists of a mass of fine, moist grains. Twinkle Toes: Oszczypek= Oszczypek is a very old, smoked cheese, made by shepherds living in the Tatra mountains of Poland from unpasteurised sheeps milk. It has a distinctive, slightly salty taste, and its colour various from pale yellow to brown, depending on the duration of smoking. TT: Bel Paese = A creamy semi-soft cheese from the Lombardy region of Italy, Bel Paese is matured for 6-8 weeks, and has a light, milky aroma. It is simmilar to the French cheese St. Paulin. The name Bel Paese means "beautiful land", and was inspired by the title of a book by Stoppani. Wendy Blevins: Brie (my favorite cheese! How spiffy !)= Probably the best known French cheese, Brie is a soft cheese with a leathery, edible rind, and a white, creamy body. Brie is known as the Queen of cheeses, and used to be part of the tributes that had to be paid to the French Kings. ------------------ "If it's made with Schmucker's Brand Rasberry Preserves, you know it's good." IP: Logged
cheezi git Geek Posts: 89 From: the left nostril of my cat Registered: Aug 2002	posted August 22, 2002 01:33 this is MY thread!!! ha ha this is what my name gives: Leerdammer is a semi-hard Dutch cheese, made from cow's milk. It has a smooth, polished, natural rind, and is sometimes waxed. pretty much me, except for the waxed bit. as it it says, i prefer a natural rind ------------------ now that's what i call a real piece of cheese IP: Logged
cheezi git Geek Posts: 89 From: the left nostril of my cat Registered: Aug 2002	posted August 22, 2002 06:00 quote: Originally posted by Twinkle Toes: ...should be firm, rather than solid, slightly salty taste, and a white, creamy body... you trying to tell us something? ------------------ now that's what i call a real piece of cheese IP: Logged
Twinkle Toes Highlie Posts: 707 From: a place that no longer holds my soul... Registered: Mar 2002	posted August 22, 2002 06:06 Definitely. You haven't been around here long enough to know,... but I'm a tease . Did you check the older threads? Oh, and BTW, git... nice rind . ------------------ "If it's made with Schmucker's Brand Rasberry Preserves, you know it's good." IP: Logged
Twinkle Toes Highlie Posts: 707 From: a place that no longer holds my soul... Registered: Mar 2002	posted August 22, 2002 06:07 This reminds me of the movie, Shaft. How suggestive ... IP: Logged
Twinkle Toes Highlie Posts: 707 From: a place that no longer holds my soul... Registered: Mar 2002	posted August 22, 2002 06:25 Are git, quantum, and I the only ones awake rig' now? IP: Logged
cheezi git Geek Posts: 89 From: the left nostril of my cat Registered: Aug 2002	posted August 22, 2002 08:01 just logged on again anyone there ------------------ now that's what i call a real piece of cheese IP: Logged
cheezi git Geek Posts: 89 From: the left nostril of my cat Registered: Aug 2002	posted August 22, 2002 08:08 quote: Originally posted by Twinkle Toes: Oh, and BTW, git... nice rind . you're too kind blush blush ------------------ now that's what i call a real piece of cheese IP: Logged
neotatsu Uber Geek Posts: 950 From: A place my soul no longer resides Registered: Jun 2002	posted August 22, 2002 08:14 quote: Originally posted by Twinkle Toes: Are git, quantum, and I the only ones awake rig' now? No, I was awake, but I signed off because I work in not too long from now and I wanted to rest me muscles, I would've stayed on if I had known you were going to sign on though.. ------------------ Even god has a sense of humor, just look at the platypus. IP: Logged
neotatsu Uber Geek Posts: 950 From: A place my soul no longer resides Registered: Jun 2002	posted August 22, 2002 08:17 quote: Originally posted by Twinkle Toes: ...should be firm, rather than solid, slightly salty taste, and a white, creamy body... Oh, aye, sounds rather.. tastey ------------------ Even god has a sense of humor, just look at the platypus. IP: Logged
cheezi git Geek Posts: 89 From: the left nostril of my cat Registered: Aug 2002	posted August 22, 2002 08:20 quote: Originally posted by Twinkle Toes: *This reminds me of the movie, Shaft. How suggestive ...* now you are teasing ------------------ now that's what i call a real piece of cheese IP: Logged

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