Baku@aussie.zone to Melbourne@aussie.zoneEnglish · 1 month agoDaily Discussion Thread: 📛♨️💢🚨🛟🌞 Thursday, 5 December, 2024message-squaremessage-square355fedilinkarrow-up125arrow-down11file-text
arrow-up124arrow-down1message-squareDaily Discussion Thread: 📛♨️💢🚨🛟🌞 Thursday, 5 December, 2024Baku@aussie.zone to Melbourne@aussie.zoneEnglish · 1 month agomessage-square355fedilinkfile-text
minus-squareuseless_modern_god@aussie.zonelinkfedilinkarrow-up11·1 month 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-squareBaku@aussie.zoneOPlinkfedilinkEnglisharrow-up6·1 month 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-up3·1 month agoI tend to gravitate toward the familiar as well.
minus-squaredumblederp@aussie.zonelinkfedilinkarrow-up6·1 month agoIt made for a good pizza at bimbos.
minus-squareSeagoon_@aussie.zonelinkfedilinkarrow-up6·edit-21 month agookay okay, what cheese would i be havarti , sweet, creamy and a little nutty
minus-squareuseless_modern_god@aussie.zonelinkfedilinkarrow-up3·1 month agoI don’t know you but I feel like it’s a perfect summation
minus-squareSeagoon_@aussie.zonelinkfedilinkarrow-up1·1 month agohave you ever had a havarti melt in a big fresh butter croissant 🤤
minus-squareEagle@aussie.zonelinkfedilinkarrow-up6·1 month agoSpreadable Goats cheese in the tub from Aldi. Cheap and spread thinly.
minus-squareuseless_modern_god@aussie.zonelinkfedilinkarrow-up3·1 month agoAnother fantastic salad addition, we would be lost without Feta.
minus-squarejust_kitten@aussie.zonelinkfedilinkarrow-up3·1 month agoMaybe it’s a bit intense but you know life’s better with feta.
minus-squareTinyBreak@aussie.zonelinkfedilinkarrow-up5·1 month 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-up4·1 month agoYou have a long shelf life?
minus-squareCEOofmyhouse56@aussie.zonelinkfedilinkarrow-up5·1 month agoI’d be a vintage cheddar. An acquired taste.
minus-squareEagle@aussie.zonelinkfedilinkarrow-up4·1 month agoOne of those crumbly Mersey Valley types?
minus-squareuseless_modern_god@aussie.zonelinkfedilinkarrow-up3·1 month agoDon’t sell yourself short. There’s always room for you on the platter haha
minus-squareLlabyrinthine@aussie.zonelinkfedilinkarrow-up3·1 month agoAlso love vintage cheddar… Man, all this cheese talk got me hungry…
minus-squareLlabyrinthine@aussie.zonelinkfedilinkarrow-up4·1 month 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-up3·1 month 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-up3·1 month agoI love ricotta. I use it in my lasagna instead of bechamel
minus-squareCatfish@aussie.zonelinkfedilinkarrow-up2·1 month 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-up2·1 month agoWe aren’t listing our various ailments. You have to tell us what kind of cheese you would be.🥸
minus-squareCatfish@aussie.zonelinkfedilinkarrow-up4·1 month agoI’ll be raclette; hot and good with pickled meat.
minus-squareLlabyrinthine@aussie.zonelinkfedilinkarrow-up3·edit-21 month agoJeebus, I’m dying with all this cheese… 🤤🤤🤤
minus-squaremelbaboutown@aussie.zonelinkfedilinkarrow-up4·1 month agoI’m extra tasty cheddar. Aged, cheap, and rather sharp.
minus-squareStudSpud The Starchy@aussie.zonelinkfedilinkEnglisharrow-up4·1 month 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-up4·1 month agoReady for anything. Any day. A generalist. Dependable.
minus-squareEagle@aussie.zonelinkfedilinkarrow-up3·1 month agoEaten quickly by the handful while no one else is in the kitchen.
minus-squareBottom_racer@aussie.zonelinkfedilinkarrow-up3·edit-21 month agoOne of these: https://www.youtube.com/watch?v=Hz1JWzyvv8A I’d be venezuelan beaver cheese aka Queso de Castor
minus-squareTheWitchofThornbury@aussie.zonelinkfedilinkEnglisharrow-up2·1 month agoI think I’d be a Red Leicester. Basic cheddar style with a bit of sauce mixed in.
minus-squareuseless_modern_god@aussie.zonelinkfedilinkarrow-up2·1 month agoBasic, but willing to be a bit saucy?!
minus-squareStudSpud The Starchy@aussie.zonelinkfedilinkEnglisharrow-up2·1 month agoNothing against you! Gongonzola cheese has the tang of a fungal illness to my tongue. 💀
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.
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.
It made for a good pizza at bimbos.
and on a steak!
OMG, Bimbos, there’s a blast.
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
Spreadable Goats cheese in the tub from Aldi. Cheap and spread thinly.
😂
A daily driver👍
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 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?
I’d be a vintage cheddar. An acquired taste.
One of those crumbly Mersey Valley types?
Exactly
Don’t sell yourself short. There’s always room for you on the platter haha
I’ll be near the crackers
Also love vintage cheddar…
Man, all this cheese talk got me hungry…
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
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.🥸
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.
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.
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.
Nothing against you!
Gongonzola cheese has the tang of a fungal illness to my tongue. 💀
Thass wuss up.😂