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[Rolan7]

Damn that sounds good.  I used to get, like, quality cheese from the fancy pile.  Nowadays I get the shredded stuff because it works, but I miss the variety.  Dry stuff, sharp stuff, soft oily muenster my dad insists on leaving out on the counter "because it's better at room temperature", and dammit he's right?   wonders why he has has had an ant problem all these years though

For DND yesterday I made another lazy combi-ricebowl of sweat peas, seaweed (need more seaweed), bok choy, green beans, and a cut of chicken.  Didn't have any parsely but fixed that today.  Stews and whatever-a-rice-cooker-makes are so easy and fun for experimenting.

Shallots are the tiny onion things?  They look weird but I'll look out for them when I'm buying seaweed, I know the asian market has them by weight.
But yeah I've gotten used to basic, chemically-prepared cheese.  Because it's very common here and more economical.
honestly tastes great compared to no cheese.  Tasting specialty cheese is a bonus for visiting my dang family, that works

Edit:
Thinking about what my DND characters would eat as typical hard-rations, I automatically went to hard bread and cheese.  Jerky too, particularly since current character's a beefy paladin, but mostly cheese and crackers.
The stuff dad and I ate hiking. 
Well, that and fig newtons, but I'm averse to most fruit nowadays

Lots of nuts too, though!  They're so convenient and provide most of a protein combo.

[Castlecliff]

The truth is all cheese is better at room temperature. Between 19c and 26c is my preference.
Yeah they're the tiny onions. Subtle flavor. Cunts to peel and expensive.

I imagine biscuits. Meat meal flour water, maybe minced fruits baked then dried.
As a dm i usually only made the players need foods in obvious situations. Desert, cells, mountain tops, at sea. Other than that its another thing that I feel detracts from the game play and banter.
Most partys have a food creator or a catcher. Though thinking about it maybe i should have made the party hunt at low levels and make wolves attack mid hunt or something.
Yes i hope to get a new party one day

[Rolan7]

Yeah mechanically we just have "7 rations" or whatever in our inventory.  But when we come across, say, a strange child in a creepy fishy village?  And want to offer some food?  Suddenly it makes me wonder "what ARE these hard rations?"

And after thinking about it I decided that my paladin would have a lot of jerky, being of Olympic strength.  But also a sizeable stock of cheese and what we call "crackers", which is what I offered the poor girl.

Though in an amusing twist, I actually acquired an Urn of Liquids (my name for it) in exchange for my Trident of Fish Command.  They can command the fish to flow into their nets, and in return we can summon an abundance of bland, protein-rich gruel.  Or several gallons of water, or about a quart of lantern oil, every day.

It sounds unappetizing, but the other two party members are wizards with Prestidigitation, so the gruel tastes however we want.

[ChairmanPoo]

Mmmmm lamp oil....

[MrRoboto75]

Mmmmm lamp oil....

rope?

[Castlecliff]

Im having a baby

[bloop_bleep]

"Why do you have to go to work?"
"For money?"
"So you... so you can get sweets?"
"....yes."

so I can get laptops

so I can go to work

[Reelya]

Pre-sliced pieces of cheese suck and no longer taste like cheese

Maybe if you go to some hell-store where cheese is sliced with rusty blades weeks in advance, and stored in the open air directly over a dumpster...

For the most part, pre-sliced tastes fine. Maybe not quite as good as something fresh off the block, but it's certainly more convenient.

Probably because Americans are more addicted to the calorie ingestion than the taste so they don't care anymore. Gotta get those calories in fast. We also have to remember than Anglo people (Americans, UK, Australians) eat plastic-wrapped processed "cheese" slices. The type of cheese that we're talking about being pre-sliced isn't good cheese. Often it's not even named anything. Here the cheap stuff is just called "Tasty Cheese".

[Rolan7]

Yeah that's in line with a lot of my cisnormal peers and some of my queer ones.

[Castlecliff]

How dare you 

Well that's enough talk tonight. I have important business to attend to.
Can't you see. Im an important fellow

[wierd]

...

I happen to like actual cheese, thank you.  Some nice soft muenster on some captains wafers... mmmmm...

"American cheese" is not actually cheese.  No.  Really, it's not cheese.  It's mostly vegetable oil, water, salt and food coloring.  Other than the salt, none of those should actually be found in a quality cheese. (not as an added ingredient anyway.) 

I can see how pre-slicing would ruin the flavor profiles of some of the more pungent cheeses, like aged Swiss, Parmesan, and pals. (once exposed to air, many of the compounds that comprise the flavor profile evaporate. Cheeses that have rinds would all suffer.)


Most americans do not cook these days, so I would not expect most americans to understand the subtlties of different cheeses, their textures, melting profiles, and flavor profiles-- or how to use them constructively to enhance a dish. (or realize that one does not need to add a 5lb block of cheddar to their au gratin, because after a certain point, you can't increase the cheese flavor by adding more cheese, due to cheese being a subtle and complex flavor.)

[overseer05-15]

Mmmmm lamp oil....

rope?

Bombs?
MMMMMMMM RICHER

[Tack]

-snip-

bitch tell me you didn't just say that espresso is on a lower rung of the cuisine ladder than American gritcoffee.

[Arx]

Espresso, drip, and press coffee (hot or cold) all have their own individual strengths and weaknesses, let's not get ahead of ourselves here. It's a matter of personal preference, the blend, and how it's served.

[Kagus]

Yeah, it's just the cheese that isn't cheese, the beer that isn't beer, and gods-fucking candied yams which aren't even yams and for fuck's sake why are you taking a perfectly tasty and healthy tuber and mixing it with marshmallows.

Anyways, most Norwegian cheese is actually pretty amazingly dull and dreadful. We have "white cheese" which is unassuming and nonhostile, and then there's "yellow cheese" which is exactly the same thing and also still pretty much the same color.

Then there's brown cheese, which dares to be different and is also technically not cheese in the traditional sense. Somewhat difficult to slice without a slicer, to boot.


As for the slicer vs knife argument, well yes... You could use a kitchen knife to shave your chin, but it's generally agreed that a razor is easier to use and gives a more even shave. A cheese slicer functions in exactly the same way.

And I did actually go around with a loaf of bread and giant block of cheapo cheese in my backpack for a few days in the army, ripping off bread chunks and accompanying with knifed cheese wedges.

Then I forget to take it back out of the pack after we got back from that exercise (didn't really have anywhere to put it, what with the barracks kitchen still being off-limits thanks to rampant idiocy), and the cheese got extremely interesting after a few days when I found it again.


EDIT: Oh, here's something for Naxza... Saw a comment recently that "umeboshi is as Japanese as brown cheese is Norwegian". I actually happened to grow up with umeboshi paste, and was wondering if you got to experience the stuff while over there.