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Be as boring as possible.

I am saving this pile of little red wax. From these small round cheeses that I like to eat sometimes. The ball of wax cheese coverings is getting bigger. When it gets as big as a softball, maybe, or a grapefruit, which I would say is slightly smaller, although I guess it depends, really, well then I am going to spread it out. Kind of mush it down. And then I will think about all the cheeses I ate, and whether the cows are happy where they are, and if they know I ate the cheeses that came from their milk, on some level. I think I may make a wax map of some cheese-producing states. That might be good. Sort of in their honor, but maybe not. Maybe I just will do it as a way to "be creative" when I am watching a baseball game, or a movie.

Yep. That red cheese ball is getting bigger each day.
 
DeepGreenEyes said:
I am saving this pile of little red wax. From these small round cheeses that I like to eat sometimes. The ball of wax cheese coverings is getting bigger. When it gets as big as a softball, maybe, or a grapefruit, which I would say is slightly smaller, although I guess it depends, really, well then I am going to spread it out. Kind of mush it down. And then I will think about all the cheeses I ate, and whether the cows are happy where they are, and if they know I ate the cheeses that came from their milk, on some level. I think I may make a wax map of some cheese-producing states. That might be good. Sort of in their honor, but maybe not. Maybe I just will do it as a way to "be creative" when I am watching a baseball game, or a movie.

Yep. That red cheese ball is getting bigger each day.
Click to expand...

No way, I do that too. :eek:
 
DeepGreenEyes said:
I am saving this pile of little red wax. From these small round cheeses that I like to eat sometimes. The ball of wax cheese coverings is getting bigger. When it gets as big as a softball, maybe, or a grapefruit, which I would say is slightly smaller, although I guess it depends, really, well then I am going to spread it out. Kind of mush it down. And then I will think about all the cheeses I ate, and whether the cows are happy where they are, and if they know I ate the cheeses that came from their milk, on some level. I think I may make a wax map of some cheese-producing states. That might be good. Sort of in their honor, but maybe not. Maybe I just will do it as a way to "be creative" when I am watching a baseball game, or a movie.

Yep. That red cheese ball is getting bigger each day.
Click to expand...

I love those little red wax wrapped cheeses....
 
Jay Leno is on.
Not watching...raises my ire, which takes me out of the realm of the tedious.
 
Is it gouda? I always thought it tasted gouda.

Gouda (cheese)
From Wikipedia, the free encyclopedia
Gouda
Country of origin Netherlands
Region, town South Holland, Gouda
Source of milk Cows
Pasteurised Yes
Texture Semi-hard
Aging time 1-36 months

Gouda (/ˈɡaʊdə/ or /ˈɡuːdəʔ/; Dutch: [ˈɣʌuda] from Dutch: Goudse kaas [ˈɣʌudsə ˈkaːs] "Cheese from Gouda") is an orange cheese made from cow's milk. The cheese is named after the city of Gouda in the Netherlands, but its name is not protected. However, the European Commission has confirmed that "Gouda Holland" is to be protected (although "Gouda" will not). Cheese under the name of Gouda is currently made and sold all around the world.

http://i183.photobucket.com/albums/x95/Sir_Winston54/260px-Gouda.jpg

The cheese is from cultured milk that is heated until the curds separate from the whey. Some of the whey is then drained, and water is added. This is called "washing the curd", and creates a sweeter cheese, as the washing removes some of the lactic acid. About ten percent of the mixture are curds, which are pressed into circular moulds for several hours. These moulds are the essential reason behind its traditional, characteristic shape. The cheese is then soaked in a brine solution, which gives the cheese and its rind a distinctive taste. The cheese is dried for a few days before being coated to prevent it from drying out, then it is aged. Depending on age classification, it can be any time between a number of weeks to over seven years before it is ready to be eaten. As it ages, it develops a caramel sweetness and sometimes has a slight crunchiness from salt-like calcium lactate or tyrosine crystals that form in older cheeses.

Origin

The term "Gouda" is now a universal name, and not restricted to cheese of Dutch origin. The term "Noord-Hollandse Gouda" is registered in the EU as a Protected Geographical Status. The cheese itself was originally developed in Gouda which is in the Dutch province South Holland.

Varieties

Within the Netherlands itself, a number of varieties exist, based on additional ingredients, and age. From young to old, these are: "Graskaas", "Jong", "Jong belegen", "Belegen", "Extra belegen", "Oud" and "Overjarig". Younger cheeses are creamier; the older the cheese, the harder and saltier it gets.

Stinging nettle cheese, or "Brandnetelkaas" is a type of gouda that contains stinging nettles (Urtica dioica). The small, green particles give the cheese a distinct flavour and appearance. Another variety of gouda contains small pieces of red capsicum, imparting a mildly spicy flavour.

Exported Gouda has two varieties, the young Gouda cheese aged between 1 and 6 months, rich yellow in color and with a red or yellow paraffin wax coating. This cheese is easily sliced with a cheese slicer.

Exported Gouda which has aged more has a pungent underlying bitterness, yet is still considerably creamier and sometimes discernible by a black paraffin wax coating. This strong tasting cheese is hard and often too brittle to cut using a slicer, but it can be sliced by knife or served cut in cubes.​
 
Sorting laundry. Pink and white striped socks, hmm, white pile or reds? There's more white than pink and it's a pale pink, probably closer to white than red. But there is colour in it; not all white. What to do, what to do.
 
So what is the right way to eat a crunchy taco? I am all about taking a bite and getting a bit of all of the ingredients to make a perfect taco bite, to experience it all at once as it should be...but the way that crunchy tacos are assembled in layers, and need to be eaten with your head tilted to the side...you can't REALLY get a bit of meat, cheese, lettuce, AND salsa all at once. I mean you can have a bite of taco shell and lettuce and salsa... OR a bite of taco shell with meat and cheese....but HOW do you get a bite of all of the flavors together? Am I the only one frustrated with not being able to sample it all together? I mean there are soft tacos sure, and you can roll them down a bit to flatten the ingredients into a mushy taco bite, but then isn't it really just a small burrito at that point? Maybe it is about size...I guess I need tiny taco shells that I can load up with everything and pop and crunch in one bite like a bon bon. I just don't see any other way.
 
Curious_in_Cali said:
So what is the right way to eat a crunchy taco? I am all about taking a bite and getting a bit of all of the ingredients to make a perfect taco bite, to experience it all at once as it should be...but the way that crunchy tacos are assembled in layers, and need to be eaten with your head tilted to the side...you can't REALLY get a bit of meat, cheese, lettuce, AND salsa all at once. I mean you can have a bite of taco shell and lettuce and salsa... OR a bite of taco shell with meat and cheese....but HOW do you get a bite of all of the flavors together? Am I the only one frustrated with not being able to sample it all together? I mean there are soft tacos sure, and you can roll them down a bit to flatten the ingredients into a mushy taco bite, but then isn't it really just a small burrito at that point? Maybe it is about size...I guess I need tiny taco shells that I can load up with everything and pop and crunch in one bite like a bon bon. I just don't see any other way.
Click to expand...

The trick is you treat it like a corn on the cob. Take multiple small bites along the line you're eating on to get every ingredient at once.
 
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