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Old 12-19-2013, 09:29 AM   #51
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Originally Posted by Andy M. View Post
It makes you smart. Too much money for coffee drinks with really weird names.
Yeah, I can make my own fancy coffees right here at home.
Especially if I start the day with a cup of hot chocolate followed by regular coffee like this morning. I'll call it Chocolate Bay Fog Chaser
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Old 12-19-2013, 09:42 AM   #52
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I've gone back to "green can" cheese, only it's a clear jar and made by 4C. I think it serves me well in certain applications even though I have a chunk of Parm reg in the fridge. It is what it is. Which according to the label is cheese
Grated 100% Natural Parmesan Cheese [Pasteurized Part-Skim Milk, Cheese Culture, Salt, Enzymes (Rennet)]. Contains: Milk.

But I've never had Starbucks coffee... Now does that make me a snob or picky?
It sounds like I'm not missing much.
It is cheese, it's just not made the same way with quite the same types of components, or aged as long, which affect the flavor and texture. But if you're happy with what you have, that's the important thing

This is from Cooks Illustrated:

Quote:
What the cows eat will affect the flavor of their milk and the resulting cheese. In Italy, the cows designated for Parmigiano-Reggiano graze outdoors; in the United States, most cows are not pastured but generally eat a concentrated feed.

In addition to the cows' diet, there are different and unique microflora and yeasts in the milk. The American practice of heating the milk for pasteurization kills these microorganisms. However, since Italians use raw milk to make Parmesan, these microorganisms add unique flavor components to the cheese that can give you extreme highs and lows of flavor. Pasteurized milk gives you a more consistent product, and it saves money for the manufacturer.

It's not just the milk that's different in the United States. American cheese makers often use nonanimal rennet to curdle the milk. And the starter cultures differ, with Italians using the whey left from the cheese-making of the day before, while Americans generally purchase starters from enzyme manufacturers. Finally, each cheese-making company, and each plant of each company, will have slightly different microorganisms in its environment, which alters the flavor of the cheese being produced.
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Old 12-19-2013, 09:46 AM   #53
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I don't disagee with anything in that article. Looks like they know a thing or two.
Now if you could pull up an article of theirs pertaining to the best parmesan cheese to use for grilled garlic & parm wings... and if I agree with their choice... then maybe I'll invite them to eat at my house
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Old 12-19-2013, 09:46 AM   #54
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I've never had Starbucks coffee either. Not snobby, not picky, just frugal enough to not waste a ridiculous amount of money for a cup of coffee.
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Old 12-19-2013, 10:41 AM   #55
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A gourmet is a connoisseur of good food.

My definition of a gourmand is a gourmet that talks about food, past, present and future, while eating good food.

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Old 12-19-2013, 10:56 AM   #56
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Where do bagel dogs fall?
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Old 12-19-2013, 10:58 AM   #57
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I've never had Starbucks coffee either. Not snobby, not picky, just frugal enough to not waste a ridiculous amount of money for a cup of coffee.
I've never had it either and I agree, not enough WOW for the money!

To me Starbuck's is right up there with the Emperor's new clothes!

I enjoy treats and special things, but I find that if I have them too often they are no longer special.
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Old 12-19-2013, 11:21 AM   #58
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A gourmet is a connoisseur of good food.

My definition of a gourmand is a gourmet that talks about food, past, present and future, while eating good food.


gour·mand
go͝orˈmänd/
noun
noun: gourmand; plural noun: gourmands
  1. 1.
    a person who enjoys eating and often eats too much.
    synonyms:glutton, overeater, big eater, gobbler, gorger; Moreinformalpig, chowhound, greedy pig, guzzler
    "his brother is a shameless gourmand who is eating us out of house and home"
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Old 12-19-2013, 11:21 AM   #59
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Where do bagel dogs fall?

On the floor?
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Old 12-19-2013, 11:26 AM   #60
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Thanks for the REAL definition of gourmand, Andy.

I have a different one.
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