Baku@aussie.zone to Melbourne@aussie.zoneEnglish · 2 years agoDaily Discussion Thread: 📛♨️💢🚨🛟🌞 Thursday, 5 December, 2024message-squaremessage-square355linkfedilinkarrow-up126arrow-down11file-text
arrow-up125arrow-down1message-squareDaily Discussion Thread: 📛♨️💢🚨🛟🌞 Thursday, 5 December, 2024Baku@aussie.zone to Melbourne@aussie.zoneEnglish · 2 years agomessage-square355linkfedilinkfile-text
minus-squareuseless_modern_god@aussie.zonelinkfedilinkarrow-up11·2 years agoIf I were a cheese, I would be a Gorgonzola. It’s not a popular cheese and can be quite salty with a bite from my blue veining. However, there are devout followers who love to crumble it on a boring salad to make it interesting.
minus-squaredumblederp@aussie.zonelinkfedilinkarrow-up6·2 years agoIt made for a good pizza at bimbos.
minus-squareBaku@aussie.zoneOPlinkfedilinkEnglisharrow-up6·2 years agoI don’t know about cheese at all, and only eat tasty cheddar, Colby, or parmesan (and don’t even think I’ve ever tried anything else), so I asked GPT: You are Gorgonzola. Complex, bold, and quietly powerful—because even the subtlest blue leaves a lasting impression.
minus-squareuseless_modern_god@aussie.zonelinkfedilinkarrow-up3·2 years agoI tend to gravitate toward the familiar as well.
minus-squareEagle@aussie.zonelinkfedilinkarrow-up6·2 years agoSpreadable Goats cheese in the tub from Aldi. Cheap and spread thinly.
minus-squareSeagoon_@aussie.zonelinkfedilinkarrow-up6·edit-22 years agookay okay, what cheese would i be havarti , sweet, creamy and a little nutty
minus-squareuseless_modern_god@aussie.zonelinkfedilinkarrow-up3·2 years agoI don’t know you but I feel like it’s a perfect summation
minus-squareSeagoon_@aussie.zonelinkfedilinkarrow-up1·2 years agohave you ever had a havarti melt in a big fresh butter croissant 🤤
minus-squareuseless_modern_god@aussie.zonelinkfedilinkarrow-up3·2 years agoAnother fantastic salad addition, we would be lost without Feta.
minus-squarejust_kitten@aussie.zonelinkfedilinkarrow-up3·2 years agoMaybe it’s a bit intense but you know life’s better with feta.
minus-squareCEOofmyhouse56@aussie.zonelinkfedilinkarrow-up5·2 years agoI’d be a vintage cheddar. An acquired taste.
minus-squareEagle@aussie.zonelinkfedilinkarrow-up4·2 years agoOne of those crumbly Mersey Valley types?
minus-squareLlabyrinthine@aussie.zonelinkfedilinkarrow-up3·2 years agoAlso love vintage cheddar… Man, all this cheese talk got me hungry…
minus-squareuseless_modern_god@aussie.zonelinkfedilinkarrow-up3·2 years agoDon’t sell yourself short. There’s always room for you on the platter haha
minus-squareTinyBreak@aussie.zonelinkfedilinkarrow-up5·2 years agoI’d be that cheddar you get in the box off the non refrigerated shelf. Odd, tasty and melts a lot better than you’d expect.
minus-squareuseless_modern_god@aussie.zonelinkfedilinkarrow-up4·2 years agoYou have a long shelf life?
minus-squareLlabyrinthine@aussie.zonelinkfedilinkarrow-up4·2 years agoTriple Brie with Truffle: Overpriced bougie BS, probably synthetic, but heat/spread yadda yadda. (I also typed less resistance, but either way, cheese = smut. 😂)
minus-squareunderwatermagpies@aussie.zonelinkfedilinkarrow-up3·2 years agoRicotta. Soft, kinda sweet, makes things creamy, can be easy to forget about in the back of the fridge.
minus-squareuseless_modern_god@aussie.zonelinkfedilinkarrow-up3·2 years agoI love ricotta. I use it in my lasagna instead of bechamel
minus-squareStudSpud The Starchy@aussie.zonelinkfedilinkEnglisharrow-up2·2 years agoNothing against you! Gongonzola cheese has the tang of a fungal illness to my tongue. 💀
minus-squareCatfish@aussie.zonelinkfedilinkarrow-up2·2 years agoSorry, I’m allergic to penicillin. (Yes, I know many say the cheese doesn’t count, I prefer not to risk it)
minus-squareuseless_modern_god@aussie.zonelinkfedilinkarrow-up2·2 years agoWe aren’t listing our various ailments. You have to tell us what kind of cheese you would be.🥸
minus-squareStudSpud The Starchy@aussie.zonelinkfedilinkEnglisharrow-up4·2 years agoAhhh! I’d be the grated tasty cheese in the pack, in the chilled shelves; ready for any homemade pizza and pasta 👩🏼🍳😙👌🏼
minus-squareuseless_modern_god@aussie.zonelinkfedilinkarrow-up4·2 years agoReady for anything. Any day. A generalist. Dependable.
minus-squareEagle@aussie.zonelinkfedilinkarrow-up3·2 years agoEaten quickly by the handful while no one else is in the kitchen.
minus-squareCatfish@aussie.zonelinkfedilinkarrow-up4·2 years agoI’ll be raclette; hot and good with pickled meat.
minus-squareLlabyrinthine@aussie.zonelinkfedilinkarrow-up3·edit-22 years agoJeebus, I’m dying with all this cheese… 🤤🤤🤤
minus-squaremelbaboutown@aussie.zonelinkfedilinkarrow-up4·2 years agoI’m extra tasty cheddar. Aged, cheap, and rather sharp.
minus-squareBottom_racer@aussie.zonelinkfedilinkarrow-up3·edit-22 years agoOne of these: https://www.youtube.com/watch?v=Hz1JWzyvv8A I’d be venezuelan beaver cheese aka Queso de Castor
minus-squareTheWitchofThornbury@aussie.zonelinkfedilinkEnglisharrow-up2·2 years agoI think I’d be a Red Leicester. Basic cheddar style with a bit of sauce mixed in.
minus-squareuseless_modern_god@aussie.zonelinkfedilinkarrow-up2·2 years agoBasic, but willing to be a bit saucy?!
If I were a cheese, I would be a Gorgonzola. It’s not a popular cheese and can be quite salty with a bite from my blue veining. However, there are devout followers who love to crumble it on a boring salad to make it interesting.
It made for a good pizza at bimbos.
and on a steak!
OMG, Bimbos, there’s a blast.
I don’t know about cheese at all, and only eat tasty cheddar, Colby, or parmesan (and don’t even think I’ve ever tried anything else), so I asked GPT:
I tend to gravitate toward the familiar as well.
Spreadable Goats cheese in the tub from Aldi. Cheap and spread thinly.
A daily driver👍
😂
okay okay, what cheese would i be
havarti , sweet, creamy and a little nutty
I don’t know you but I feel like it’s a perfect summation
Yasss, I love Harvarti!
have you ever had a havarti melt in a big fresh butter croissant 🤤
No… 🤤
heaven
Feta. Salty and crumbles easily.
Another fantastic salad addition, we would be lost without Feta.
Maybe it’s a bit intense but you know life’s better with feta.
I’d be a vintage cheddar. An acquired taste.
One of those crumbly Mersey Valley types?
Exactly
Also love vintage cheddar…
Man, all this cheese talk got me hungry…
Don’t sell yourself short. There’s always room for you on the platter haha
I’ll be near the crackers
I’d be that cheddar you get in the box off the non refrigerated shelf. Odd, tasty and melts a lot better than you’d expect.
You have a long shelf life?
deleted by creator
Triple Brie with Truffle: Overpriced bougie BS, probably synthetic, but heat/spread yadda yadda.
(I also typed less resistance, but either way, cheese = smut. 😂)
Ricotta. Soft, kinda sweet, makes things creamy, can be easy to forget about in the back of the fridge.
I love ricotta. I use it in my lasagna instead of bechamel
Nothing against you!
Gongonzola cheese has the tang of a fungal illness to my tongue. 💀
Thass wuss up.😂
Sorry, I’m allergic to penicillin.
(Yes, I know many say the cheese doesn’t count, I prefer not to risk it)
We aren’t listing our various ailments. You have to tell us what kind of cheese you would be.🥸
Ahhh!
I’d be the grated tasty cheese in the pack, in the chilled shelves; ready for any homemade pizza and pasta 👩🏼🍳😙👌🏼
Ready for anything. Any day. A generalist. Dependable.
Eaten quickly by the handful while no one else is in the kitchen.
I’ll be raclette; hot and good with pickled meat.
Jeebus, I’m dying with all this cheese…
🤤🤤🤤
I’m extra tasty cheddar.
Aged, cheap, and rather sharp.
One of these:
https://www.youtube.com/watch?v=Hz1JWzyvv8A
I’d be venezuelan beaver cheese aka Queso de Castor
I think I’d be a Red Leicester. Basic cheddar style with a bit of sauce mixed in.
Basic, but willing to be a bit saucy?!
Dat’s it.