Mick Rich 78 Posted February 9, 2013 Share Posted February 9, 2013 I hate to be picky but the French side of me is rearing it's ugly head... most of the 'cheese' in this thread isn't cheese... sacre blue! Link to post Share on other sites
Thundercat 60 Posted February 9, 2013 Share Posted February 9, 2013 I hate to be picky but the French side of me is rearing it's ugly head... most of the 'cheese' in this thread isn't cheese... sacre blue! ooh la la... ta gueule! Link to post Share on other sites
muikabochi 208 Posted February 10, 2013 Share Posted February 10, 2013 You're doing an excellent job Mick, keep it up! Link to post Share on other sites
Mick Rich 78 Posted February 10, 2013 Share Posted February 10, 2013 Thanks Muika! (What do the French know about cheese anyway! ) Link to post Share on other sites
Metabo Oyaji 71 Posted February 10, 2013 Share Posted February 10, 2013 Seems to me that they need to change that nothing but powder snow sign. Obviously, there's cheese too. ? Link to post Share on other sites
Mick Rich 78 Posted February 10, 2013 Share Posted February 10, 2013 Brilliant Metabo! Link to post Share on other sites
kokodoko 67 Posted February 10, 2013 Share Posted February 10, 2013 *hmm thinks* maybe i could photoshop some cheese onto one of my photos to save buying expensive cheese? Link to post Share on other sites
pie-eater 207 Posted February 10, 2013 Share Posted February 10, 2013 Link to post Share on other sites
Mick Rich 78 Posted February 11, 2013 Share Posted February 11, 2013 Link to post Share on other sites
kokodoko 67 Posted February 11, 2013 Share Posted February 11, 2013 actually i could go a nice meat pie.. Edit: My french friend brought some Comte cheese all the way from France and I have developed a real taste for it. It is really delicious. Comté (also called Gruyère de Comté) is a French cheese made from unpasteurized cow's milk in the Franche-Comté region of eastern France. Comté has the highest production of all French AOC cheeses, around 40,000 tonnes annually. The cheese is made in flat circular discs, each between 40 centimetres (16 in) and 70 centimetres (28 in) in diameter, and around 10 centimetres (4 in) in height. Each disc weighs up to 50 kilograms (110 lb). The fat content is around 45%. The rind is usually a dusty-brown colour, and the internal pâte is a pale creamy yellow. The texture is relatively hard and flexible, and the taste is strong and slightly sweet. Link to post Share on other sites
Mick Rich 78 Posted February 11, 2013 Share Posted February 11, 2013 Looks tasty! & BM will be pleased! Link to post Share on other sites
Metabo Oyaji 71 Posted February 11, 2013 Share Posted February 11, 2013 Gorgonzola and Beer ni Cheese! peering over the ropes at Grandeco: Naturally, they were not naughty enough to duck the ropes. Just to be clear. Gorgonzola studying the life of the Deco Rangers: 「ビールにチーズ!」に。。。ビール！ Gorgonzola and Beer ni Cheese! saying "Cheese!" with Shocker Deco Ranger: Link to post Share on other sites
muikabochi 208 Posted February 12, 2013 Share Posted February 12, 2013 Brilliant! How did you explain it to him? Link to post Share on other sites
HeatherLocklearRocks 1 Posted February 12, 2013 Share Posted February 12, 2013 Scary! Link to post Share on other sites
tokabochi 9 Posted February 12, 2013 Share Posted February 12, 2013 Your cheese reports are always brilliant Metabo. You need to get our more! Link to post Share on other sites
cal 6 Posted February 12, 2013 Share Posted February 12, 2013 Got a few pics myself will get sorted when I catch up a bit on work Link to post Share on other sites
Metabo Oyaji 71 Posted February 12, 2013 Share Posted February 12, 2013 Cheers, guys. Brilliant! How did you explain it to him? I simply asked him if he would mind having a picture taken posing with cheese, and he didn't bat an eye. Then asked if it was ok to post the picture on the web, and he gave a big thumbs up. Very accommodating and friendly. I wonder if he already knows of SnowJapan, and this thread. Or perhaps that is just what an unflappable professional he is. Link to post Share on other sites
Mick Rich 78 Posted February 12, 2013 Share Posted February 12, 2013 Good work Metabo! I took some stringy cheese out to play at Rusutsu today. It was definitely a Tale of Two Cheeses! First stop, the famous Rusutsu trees. But then a saucy Steamboat pork curry proved too much of a temptation for one half of our dynamic duo! Skinny-dipping in pork curry! What a way to go! Our now solitary cheese seeks solace in the trees. And friendship on the merry-go-round! Link to post Share on other sites
Metabo Oyaji 71 Posted February 12, 2013 Share Posted February 12, 2013 I hope that was a friendly camel. Wouldn't want the surviving string cheese to be lonely! Link to post Share on other sites
pie-eater 207 Posted February 13, 2013 Share Posted February 13, 2013 That's chunky 'meat' (gristle) in that curry there Mick! Link to post Share on other sites
Mick Rich 78 Posted February 14, 2013 Share Posted February 14, 2013 That's chunky 'meat' (gristle) in that curry there Mick! Supposedly pork, but it could have been horse! Or camel! & it would've been better encased in a slab of shortcrust! Link to post Share on other sites
big-will 7 Posted February 14, 2013 Share Posted February 14, 2013 Don't know how people can eat that 'more fat than meat' kind of meat they stick in curry etc here so often. Not that I'm saying that one you had was, though it looks it! Link to post Share on other sites
RobBright 35 Posted February 14, 2013 Share Posted February 14, 2013 I have really sucked at this cheese reporting this year. Link to post Share on other sites
Mick Rich 78 Posted February 15, 2013 Share Posted February 15, 2013 Don't know how people can eat that 'more fat than meat' kind of meat they stick in curry etc here so often. Not that I'm saying that one you had was, though it looks it! It was hot and I was cold and hungry! Fat, gristle, pork, horse or camel is always good with curry sauce (& cheese) [quote name=Man_In_Japan' timestamp='1 360881997' post='474010]I have really sucked at this cheese reporting this year. Plenty of time yet MiJ! Where are you planning to go next weekend? Link to post Share on other sites
RobBright 35 Posted February 15, 2013 Share Posted February 15, 2013 Have to check but maybe Nagano somewhere. Link to post Share on other sites
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