I've never thought of making a grilled cheese with them. I suspect this need gravy.to dip it in too....
I've never thought of making a grilled cheese with them. I suspect this need gravy.to dip it in too....
Giant Purple Snorklewacker wrote:logdog wrote: I'm at a crossroads in life and don't know what path to take. I ate dinner a couple hours ago and am still a lil bit hungry. I want a snack but dont know what to have. My choices are- Flaming Hot Cheetos Salt and vinegar popcorn Pickled bologna String cheese What would the Hive choose. And no, I am not having an apple.Jesus man... how high are you?
With all the seriousness lately I thought we could use something lighthearted.
I havent found any good curds in my area
Mmmmm squeaky cheese! I had some at the Tillamook cheese factory in Tillamook, Oregon when I was 13. I could of eaten about 10 pounds of it haha
Oh and Flaming Hot Cheetos are like big, red rocks of crack. You get hooked 
berkeleying pickled bologna? For real? Jeezus, that sounds nasty. Like those floating turds in a jar you see in old beer halls, right next to the yellow pickled eggs.
In reply to Lesley:
Flint Michigan's finest!! 
Looks like the Vienna sausages my dad eats. The first one is terrible.... Then I eat 10 more
Cheese > all.
out of your choices i'd do the string cheese. i don't like any of the others. number two would be some polish dill pickles. the kind where it tastes like garlic and dill are having a simultaneous orgasm in your mouth.
I dont know about you... But I dont want anyone's pickle having an orgasm in my mouth.
Kenny_McCormic wrote: Cheetos, it ain't easy being cheesy.
It is for me.
sun chips put cheetos to shame
Lesley wrote: berkeleying pickled bologna? For real? Jeezus, that sounds nasty. Like those floating turds in a jar you see in old beer halls, right next to the yellow pickled eggs.
you and I are more alike than maybe either of us might ever have thought …
not sure which of us (if either) should be good with this
I'm with Lesley; my first thought when I read 'pickled bologna' was 'man I thought pickled pigs' feet sounded nasty'.
FWIW, I agree with your Flamin' Hot Cheetos choice.
mndsm wrote: I've never thought of making a grilled cheese with them. I suspect this need gravy.to dip it in too....
I'm still a ketchup (catsup?) guy with the grilled cheese.
But I live in poutine country now and I may have to try that - for science and all.
Yeah... I'm already drawing up plans for something that will require an angioplasty right after.... but I bet it will be good.
Pickled bologna is kinda like a non-spicy Bahama Mama. You know, those snacks you buy at the gas station when you are on a road trip at 3 am.
mndsm wrote:akamcfly wrote:I'd argue the Ellsworth ones are fresher, considering you can see the milk trucks go in one side of the building, and see some of the production line from the retail shop... but either way, squeeky cheese is squeeky cheese. And I eat ALL of it.mndsm wrote: So, the cheese nerds know this but, Wisconsin= cheese capital. Ellsworth WI=cheese curd capital of wisconsin (they have a whole festival). The Ellsworth Creamery is the place to get cheese curds. My inlaws are 10min from there. I've eaten 2lbs of curds on my way back home- still warm from the cow they're that fresh. You will NEVER have better cheese curds in your life.Le Fromage au Village curds from Lorrainville Quebec are the best I've had. Delivery day here is Friday, so I picked some up on the way home. Squeeky Squeek Squeek.
Sadly, new laws (at least in Wisconsin) prevent fresh curds from being sold until they've been refridgerated for some time to bring them down to a certain temperature. 
But yeah, fresh curds > all.
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