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05-21-2011, 08:17 PM | #31 |
Doctor Wtf
Join Date: Oct 2007
Location: Badelaide, Baustralia
Posts: 12,861
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I have in my kitchen, right now, four types of cheese and five types of cooking oil.
Status: wanker.
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Shut up and hug. MoreThanPretty, Nov 5, 2008. Just because I'm nominally polite, does not make me a pussy. Sundae Girl. |
05-21-2011, 09:38 PM | #32 |
To shreds, you say?
Join Date: Aug 2004
Location: in the house and on the street-how many, many feet we meet!
Posts: 18,449
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We're down to two types of olive oil, toasted sesame oil, bacon fat, unrefined cocnut oil, and butter. I might also want some good peanut oil, unrefined corn oil (amazing flavor) and walnut and grape seed oil. Maybe when the kids are older I'll have time to do proper cooking...
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05-21-2011, 10:48 PM | #33 |
Only looks like a disaster tourist
Join Date: Feb 2007
Location: above 7,000 feet
Posts: 7,208
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The kids are older.
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05-21-2011, 10:54 PM | #34 |
To shreds, you say?
Join Date: Aug 2004
Location: in the house and on the street-how many, many feet we meet!
Posts: 18,449
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In that case, I'm screwed.
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The internet is a hateful stew of vomit you can never take completely seriously. - Her Fobs |
05-22-2011, 04:48 PM | #35 |
The Un-Tuckian
Join Date: Apr 2007
Location: South Central...KY that is
Posts: 39,517
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Fify.
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05-22-2011, 04:48 PM | #36 |
The Un-Tuckian
Join Date: Apr 2007
Location: South Central...KY that is
Posts: 39,517
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Velveeta and canola. That's it.
Status: Poor.
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These statements have not been evaluated by the FDA, EPA, FBI, DEA, CDC, or FDIC. These statements are not intended to diagnose, cause, treat, cure, or prevent any disease. If you feel you have been harmed/offended by, or, disagree with any of the above statements or images, please feel free to fuck right off. |
05-22-2011, 05:56 PM | #37 |
still says videotape
Join Date: Feb 2001
Posts: 26,813
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cheese 5x including homemade goaty
oil 3x Status: hippie/white trash hybrid
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05-22-2011, 10:22 PM | #38 |
UNDER CONDITIONAL MITIGATION
Join Date: Mar 2004
Location: Austin, TX
Posts: 20,012
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5 oils, plus margarine and shortening
3 cheeses, and 1 cheese substitute Status: mostly a waste of good ingredients |
05-23-2011, 02:03 AM | #39 |
polaroid of perfection
Join Date: Sep 2005
Location: West Yorkshire
Posts: 24,185
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Two types of cooking oil, butter, olive oil spread, margarine and lard - the last two are for baking.
Four vinegars. And five cheeses (two of them blue), but then we are just finishing off a cheeseboard. Oh and Mum's Kraft processed cheese slices, because she doesn't eat cheese. Status: European
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Life's hard you know, so strike a pose on a Cadillac |
05-23-2011, 02:58 AM | #40 | |
We have to go back, Kate!
Join Date: Apr 2004
Location: Yorkshire
Posts: 25,964
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Hmmmm. One type of cheese, lurpak butter, olive oil spread, houmous
Status: bored.
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05-23-2011, 08:11 AM | #41 |
Makes some feel uncomfortable
Join Date: Dec 2005
Posts: 10,346
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From memory: vegetable oil, canola, peanut, 3 bottles of olive (might be all the same kind). American cheese, cheddar, monterey jack, laughing cow, blue spread, pre-shredded "taco" cheese.
How about vinegars? Red wine, rice, white, apple cider, basalmic, garlic infused, maybe more. All above are in da house.
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05-23-2011, 12:29 PM | #42 |
Radical Centrist
Join Date: Jan 2001
Location: Cottage of Prussia
Posts: 31,423
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Vegetable, olive, EV olive
American, Swiss, Parmesan Red wine, white, balsamic, malt, apple cider |
05-23-2011, 12:36 PM | #43 |
polaroid of perfection
Join Date: Sep 2005
Location: West Yorkshire
Posts: 24,185
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Oops, didn't include malt in the vinegar (that's our table vinegar) or Parmesan in the cheeses - does it count if it's grated? I prefer it shaved myself, but then I don't buy it.
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Life's hard you know, so strike a pose on a Cadillac |
05-23-2011, 01:14 PM | #44 |
™
Join Date: Jul 2003
Location: Arlington, VA
Posts: 27,717
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From memory, we have half a dozen oils, three of them are different olive oils, probably 5 different cheeses, and 3 vinegars.
I've been trying off and on over the years to find a supplier of a specific olive oil. But I'm too lazy to call a specialty store to try to convince them to import a case for me. Most olive oil tastes pretty much the same, but I had a friend give me a bottle of this stuff after they returned from Italy, and it was amazing. Something about the soil in the region gives these olives a very distinctive flavor and makes a really interesting oil. I used to use it on pizzas and for dipping bread. I'd gladly pay $50 for a bottle of the stuff. |
05-23-2011, 04:42 PM | #45 |
™
Join Date: Jul 2003
Location: Arlington, VA
Posts: 27,717
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I'm home alone for a few minutes and just did an inventory
7 bottles of vinegar in the pantry -partially used really old cloudy apple cider vinegar -brand new apple cider vinegar -white vinegar -red wine vinegar -white wine vinegar -balsamic vinegar -rice vinegar 9 oils in the pantry -5 various olive oils (some for cooking, some for dipping/dressing) -peanut oil -canola oil -sesame oil -cooking spray vegetable oil 10 cheeses! -feta -fresh mozzarella -regular mozzarella -string cheese -white american cheese -a wedge of parmesan that we grate into a serving bowl for the table -colby jack -monteray jack -orange cheddar -white cheddar |
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