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OT gouda

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  OT gouda John Larkin <jjlarkin@highlandtechnology.com> - 2017-04-30 12:04 -0700
    Re: OT gouda "Tim Williams" <tiwill@seventransistorlabs.com> - 2017-04-30 14:37 -0500
      Re: OT gouda John Larkin <jjlarkin@highlandtechnology.com> - 2017-04-30 13:19 -0700
        Re: OT gouda "Tim Williams" <tiwill@seventransistorlabs.com> - 2017-05-01 00:03 -0500
    Re: OT gouda bitrex <bitrex@de.lete.earthlink.net> - 2017-04-30 16:29 -0400
      Re: OT gouda bitrex <bitrex@de.lete.earthlink.net> - 2017-04-30 16:34 -0400
      Re: OT gouda dplatt@coop.radagast.org (Dave Platt) - 2017-05-05 13:30 -0700
    Re: OT gouda Gerhard Hoffmann <ghf@hoffmann-hochfrequenz.de> - 2017-04-30 23:10 +0200
      Re: OT gouda Gerhard Hoffmann <ghf@hoffmann-hochfrequenz.de> - 2017-04-30 23:26 +0200
        Re: OT gouda Spehro Pefhany <speffSNIP@interlogDOTyou.knowwhat> - 2017-04-30 19:32 -0400
          Re: OT gouda Gerhard Hoffmann <ghf@hoffmann-hochfrequenz.de> - 2017-05-01 03:03 +0200
            Re: OT gouda Spehro Pefhany <speffSNIP@interlogDOTyou.knowwhat> - 2017-05-01 05:45 -0400
            Re: OT gouda Tom Gardner <spamjunk@blueyonder.co.uk> - 2017-05-01 17:05 +0100
      Re: OT gouda John Larkin <jjlarkin@highlandtechnology.com> - 2017-04-30 15:21 -0700
        Re: OT gouda bill.sloman@ieee.org - 2017-04-30 19:19 -0700
        Re: OT gouda tabbypurr@gmail.com - 2017-05-05 14:15 -0700
          Re: OT gouda John Larkin <jjlarkin@highland_snip_technology.com> - 2017-05-05 15:30 -0700
            Re: OT gouda bill.sloman@ieee.org - 2017-05-05 21:53 -0700
    Re: OT gouda Jan Panteltje <pNaOnStPeAlMtje@yahoo.com> - 2017-05-01 08:24 +0000
      Re: OT gouda George Herold <gherold@teachspin.com> - 2017-05-01 04:58 -0700
        Re: OT gouda Spehro Pefhany <speffSNIP@interlogDOTyou.knowwhat> - 2017-05-01 08:40 -0400
    Re: OT gouda George Herold <gherold@teachspin.com> - 2017-05-01 04:54 -0700
    Re: OT gouda Winfield Hill <hill@rowland.harvard.edu> - 2017-05-06 08:34 -0700
      Re: OT gouda John Larkin <jjlarkin@highlandtechnology.com> - 2017-05-06 09:41 -0700
      Re: OT gouda Phil Hobbs <pcdhSpamMeSenseless@electrooptical.net> - 2017-05-10 09:35 -0400
        Re: OT gouda John Larkin <jjlarkin@highlandtechnology.com> - 2017-05-10 07:08 -0700
          Re: OT gouda Phil Hobbs <pcdhSpamMeSenseless@electrooptical.net> - 2017-05-10 10:44 -0400

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#458130 — OT gouda

If you're ancient like me, you may remember "parties" where people
went to someone's apartment and brought joints and vile sweet wines
(Mateus and Blue Nun) and rubbery wax-coated softball-sized gouda
cheeses. That turned me off to goudas for decades.

But there are some wonderful hard salty aged goudas around now.
Beemster X-O is 26 months old and great. The Uniekaas aged goudas are
good too. Just eat them, or use with Regiano parmesan in cream sauces.
Or shave over a salad, with a potato peeler.

Gosh, I'm hungry. And I've just been researching the new crop of
Cajun/Creole/New Orleans restaurants in San Francisco. Gotta save this
PC board layout and start thinking about lunch.

https://dl.dropboxusercontent.com/u/53724080/PCBs/E2_A4.jpg


-- 

John Larkin         Highland Technology, Inc

lunatic fringe electronics 

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#458135

I've always found Gouda to be a quite serviceable cheese.  Smoked, too.

But then, I do live in Wisconsin.

Ever tried Edam?

Tim

-- 
Seven Transistor Labs, LLC
Electrical Engineering Consultation and Contract Design
Website: http://seventransistorlabs.com

"John Larkin" <jjlarkin@highlandtechnology.com> wrote in message 
news:vaccgcp5udrct2ljao0g9m40gv0rtgh8mi@4ax.com...
> If you're ancient like me, you may remember "parties" where people
> went to someone's apartment and brought joints and vile sweet wines
> (Mateus and Blue Nun) and rubbery wax-coated softball-sized gouda
> cheeses. That turned me off to goudas for decades.
>
> But there are some wonderful hard salty aged goudas around now.
> Beemster X-O is 26 months old and great. The Uniekaas aged goudas are
> good too. Just eat them, or use with Regiano parmesan in cream sauces.
> Or shave over a salad, with a potato peeler.
>
> Gosh, I'm hungry. And I've just been researching the new crop of
> Cajun/Creole/New Orleans restaurants in San Francisco. Gotta save this
> PC board layout and start thinking about lunch.
>
> https://dl.dropboxusercontent.com/u/53724080/PCBs/E2_A4.jpg
>
>
> -- 
>
> John Larkin         Highland Technology, Inc
>
> lunatic fringe electronics
> 

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#458142

On Sun, 30 Apr 2017 14:37:07 -0500, "Tim Williams"
<tiwill@seventransistorlabs.com> wrote:

>I've always found Gouda to be a quite serviceable cheese.  Smoked, too.
>
>But then, I do live in Wisconsin.
>
>Ever tried Edam?
>
>Tim

That's another one I've avoided for decades. Are there some good ones
around?

I read that Wisconsin has some exclusionary laws that protect the
local dairy industry. The Kerrygold Irish butter was reported to be
illegal to sell in Wisconsin, because the cows are grass-fed or
something.

There are starting to be some good American cheeses, like Cowgirl
Creamery.

https://dl.dropboxusercontent.com/u/53724080/Food/Cowgirl.jpg




-- 

John Larkin         Highland Technology, Inc

lunatic fringe electronics 

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#458196

"John Larkin" <jjlarkin@highlandtechnology.com> wrote in message 
news:7ehcgc9h8e5eibc3o4fm8nqr023ufo6ci0@4ax.com...
> That's another one I've avoided for decades. Are there some good ones
> around?

Certainly!

I don't remember the brands offhand, though.

It's not exactly a commodity cheese, so you're unlikely to get hastily 
produced junk, I suppose.


> I read that Wisconsin has some exclusionary laws that protect the
> local dairy industry. The Kerrygold Irish butter was reported to be
> illegal to sell in Wisconsin, because the cows are grass-fed or
> something.

Oh yes, we have a long history with the dairy lobby.  Perhaps less 
significant these days, but a number of quirks remain.

A suit's been filed, and there's this,
http://fortune.com/2017/04/13/kerrygold-butter-wisconsin-lawsuit/
so I guess we'll see.


> There are starting to be some good American cheeses, like Cowgirl
> Creamery.
>
> https://dl.dropboxusercontent.com/u/53724080/Food/Cowgirl.jpg

Starting to be?  Wisconsin creameries regularly dominate the top 10's 
worldwide, and there are lots of good ones from Vermont (??) to Oregon 
(Tilamook f.ex).

Tim

-- 
Seven Transistor Labs, LLC
Electrical Engineering Consultation and Contract Design
Website: http://seventransistorlabs.com 

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#458145

On 04/30/2017 03:04 PM, John Larkin wrote:
> If you're ancient like me, you may remember "parties" where people
> went to someone's apartment and brought joints and vile sweet wines
> (Mateus and Blue Nun) and rubbery wax-coated softball-sized gouda
> cheeses. That turned me off to goudas for decades.
>
> But there are some wonderful hard salty aged goudas around now.
> Beemster X-O is 26 months old and great. The Uniekaas aged goudas are
> good too. Just eat them, or use with Regiano parmesan in cream sauces.
> Or shave over a salad, with a potato peeler.
>
> Gosh, I'm hungry. And I've just been researching the new crop of
> Cajun/Creole/New Orleans restaurants in San Francisco. Gotta save this
> PC board layout and start thinking about lunch.
>
> https://dl.dropboxusercontent.com/u/53724080/PCBs/E2_A4.jpg
>
>

Gouda is on average a pretty nice cheese. But this...this is a man's 
cheese right here:

<https://www.dropbox.com/s/4g88az20ri8uvb9/20170426_104614.jpg?dl=0>

Grafton Village "Extra Mature" raw milk cheddar - direct from 
Brattleboro, Vermont. Aged 7 years and pretty much the 
strongest-flavored cheddar (or cheese of any type really) that I've ever 
had.
It's something that has to be experienced.

It'll cost you though, that block in my hand was IIRC $35.

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#458147

On 04/30/2017 04:29 PM, bitrex wrote:

> It's something that has to be experienced.

I told my GF "It tastes like getting shot in the mouth by a full 
broadside from a WWII battleship" and after trying a sample she agreed 
with that assessment. "It's almost too strong to eat" and then went back 
for more. I think it has some kind of addictive properties.

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#458978

In article <1PrNA.27897$lj7.22328@fx25.iad>,
bitrex  <bitrex@de.lete.earthlink.net> wrote:

>Gouda is on average a pretty nice cheese. But this...this is a man's 
>cheese right here:
>
><https://www.dropbox.com/s/4g88az20ri8uvb9/20170426_104614.jpg?dl=0>
>
>Grafton Village "Extra Mature" raw milk cheddar - direct from 
>Brattleboro, Vermont. Aged 7 years and pretty much the 
>strongest-flavored cheddar (or cheese of any type really) that I've ever 
>had.
>It's something that has to be experienced.

A worthy alternative, for those who like sharp cheddars, are the ones
from the Cabot creamery (not all that far from Brattleboro).  Less
expensive than the Grafton Village, and quite good - I grew up eating
them when on summer vacation a few miles from Cabot, and since then
all lesser cheddars have disappointed.

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#458152

Am 30.04.2017 um 21:04 schrieb John Larkin:

> But there are some wonderful hard salty aged goudas around now.
> Beemster X-O is 26 months old and great. The Uniekaas aged goudas are
> good too. Just eat them, or use with Regiano parmesan in cream sauces.
> Or shave over a salad, with a potato peeler.

I was in the Netherlands 2 weeks ago and had my base in Gouda.
I visited the cheese market (each Thursday) and bought a good 3 pounds
of aged cheese; gave some away to my brother & Co.
Tomorrow it's time for a nice gratin :-)
The ultra-aged parmesan-like was nowhere to be spotted, though they
had some Parmesano.

Cheers, Gerhard

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#458154

Am 30.04.2017 um 23:10 schrieb Gerhard Hoffmann:
...

20 years ago, I bought some Yacc cheese in Nepal; that
was not unlike Appenzeller. But then this was at a foreign aid
project from Switzerland. After 4 weeks in the wilderness
of the Everest region it looked surreal: sterile test tubes
in a clean lab... In these countries I avoid milk products
carefully, but I dared to try their Yacc yoghurt with
honey from wild bees - that was outstanding!

Gerhard

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#458174

On Sun, 30 Apr 2017 23:26:30 +0200, the renowned Gerhard Hoffmann
<ghf@hoffmann-hochfrequenz.de> wrote:

>Am 30.04.2017 um 23:10 schrieb Gerhard Hoffmann:
>...
>
>20 years ago, I bought some Yacc cheese in Nepal; that
>was not unlike Appenzeller. But then this was at a foreign aid
>project from Switzerland. After 4 weeks in the wilderness
>of the Everest region it looked surreal: sterile test tubes
>in a clean lab... In these countries I avoid milk products
>carefully, but I dared to try their Yacc yoghurt with
>honey from wild bees - that was outstanding!
>
>Gerhard

Yak stew is good too, though the yak has to be more committed. Had
that in Yunnan province. 

Did you try the butter tea? 

--sp 

-- 
Best regards, 
Spehro Pefhany

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#458177

Am 01.05.2017 um 01:32 schrieb Spehro Pefhany:
> On Sun, 30 Apr 2017 23:26:30 +0200, the renowned Gerhard Hoffmann
>
> Yak stew is good too, though the yak has to be more committed. Had
> that in Yunnan province.

"The difference between involvement and commitment is best
demonstrated by a full English breakfast. The hen is
involved but the pork is committed."

> Did you try the butter tea?

No, at least not on location. When I was back home,
I noticed the deficit and brewed one from the recipe
in the travel guide. It did not compel me to try it
on my next visit.

It is not intolerable if you look upon it as a thin
salty vegetable broth, and the butter does not need
to be rancid in principle.

My own version of Dal Bhat was also much better than
the original. A little bit of cream and extra ginger
helps tremendously, as do multiple kinds of lentils.


But then I also tried black pudding and Haggis on
Orkney; the recipe reads more dangerous than what
you get.

< 
https://www.flickr.com/photos/137684711@N07/22476076854/in/album-72157660575819870/ 
 >

Looking forward to "3 months fermented shark" this
August on Iceland, with the motor bike again.

Gerhard

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#458210

On Mon, 1 May 2017 03:03:28 +0200, the renowned Gerhard Hoffmann
<ghf@hoffmann-hochfrequenz.de> wrote:

>
>But then I also tried black pudding and Haggis on
>Orkney; the recipe reads more dangerous than what
>you get.
>
>< 
>https://www.flickr.com/photos/137684711@N07/22476076854/in/album-72157660575819870/ 
> >

Real haggis would be illegal to sell here in Canada- I think the lungs
are a sticking point. The local Scottish pub 'The Caledonian' has
ersatz stuff that I'm told tastes fairly close to the original. And a
good selection of amber liquids from Orkney etc. that pair well. 

>Looking forward to "3 months fermented shark" this
>August on Iceland, with the motor bike again.
>
>Gerhard

Supposed to be very photogenic place, but I'll pass on the rotten fish
(Asian fish sauce is as close as I'll get). 

--sp 

-- 
Best regards, 
Spehro Pefhany

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#458234

On 01/05/17 02:03, Gerhard Hoffmann wrote:
> Looking forward to "3 months fermented shark" this
> August on Iceland, with the motor bike again.

Not sure whether you mean that you've previously
take your bike to Iceland.

If not, be careful. The attitude there is that they
expect to lose a few tourists each year, usually
fording rivers.

They took[1] the attitude that if you couldn't
realise that
200ft drop + water spray + rock/moss = danger of
slipping to your death,
then the species had been improved.

I only saw one warning sign there, to the effect
that you can step on the brown and red earth, but
if you step on the white or yellow earth you might
plunge into boiling mud.

I've also talked to cyclists that reckon they can
only do 10km/day on the way to Kverkfjoll, due
to punctures on the volcanic rocks.

Have fun.


[1] I believe there is now a railing there, at
Gulfoss, spit.

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#458165

On Sun, 30 Apr 2017 23:10:45 +0200, Gerhard Hoffmann
<ghf@hoffmann-hochfrequenz.de> wrote:

>Am 30.04.2017 um 21:04 schrieb John Larkin:
>
>> But there are some wonderful hard salty aged goudas around now.
>> Beemster X-O is 26 months old and great. The Uniekaas aged goudas are
>> good too. Just eat them, or use with Regiano parmesan in cream sauces.
>> Or shave over a salad, with a potato peeler.
>
>I was in the Netherlands 2 weeks ago and had my base in Gouda.

They named a city after a cheese?




>I visited the cheese market (each Thursday) and bought a good 3 pounds
>of aged cheese; gave some away to my brother & Co.
>Tomorrow it's time for a nice gratin :-)
>The ultra-aged parmesan-like was nowhere to be spotted, though they
>had some Parmesano.
>
>Cheers, Gerhard

-- 

John Larkin         Highland Technology, Inc

lunatic fringe electronics 

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#458181

On Monday, May 1, 2017 at 8:21:22 AM UTC+10, John Larkin wrote:
> On Sun, 30 Apr 2017 23:10:45 +0200, Gerhard Hoffmann
> <ghf@hoffmann-hochfrequenz.de> wrote:
> 
> >Am 30.04.2017 um 21:04 schrieb John Larkin:
> >
> >> But there are some wonderful hard salty aged goudas around now.
> >> Beemster X-O is 26 months old and great. The Uniekaas aged goudas are
> >> good too. Just eat them, or use with Regiano parmesan in cream sauces.
> >> Or shave over a salad, with a potato peeler.
> >
> >I was in the Netherlands 2 weeks ago and had my base in Gouda.
> 
> They named a city after a cheese?

No.

https://en.wikipedia.org/wiki/Gouda,_South_Holland

"In the Middle Ages, a settlement was founded at the location of the current city by the Van der Goude family, who built a fortified castle alongside the banks of the Gouwe River, from which the family and the city took its name. "

Cheese-making technology seems to have been invented after most European cities had been named, so it is a fair bet that a cheese is named for a city or a region, rather than the other way around.

Camembert cheese was invented in the tiny village of Camembert by Marie Harel in 1791.

My preferred Dutch cheese is Stolwijker, named after what's now a suburb of Amsterdam.

-- 
Bill Sloman, Sydney

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#458981

On Sunday, 30 April 2017 23:21:22 UTC+1, John Larkin  wrote:
> On Sun, 30 Apr 2017 23:10:45 +0200, Gerhard Hoffmann

> >I was in the Netherlands 2 weeks ago and had my base in Gouda.
> 
> They named a city after a cheese?

:) They might if it's gouda nuff. Only Bill didn't get your humour.


NT

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#458988

On Fri, 5 May 2017 14:15:10 -0700 (PDT), tabbypurr@gmail.com wrote:

>On Sunday, 30 April 2017 23:21:22 UTC+1, John Larkin  wrote:
>> On Sun, 30 Apr 2017 23:10:45 +0200, Gerhard Hoffmann
>
>> >I was in the Netherlands 2 weeks ago and had my base in Gouda.
>> 
>> They named a city after a cheese?
>
>:) They might if it's gouda nuff. Only Bill didn't get your humour.
>
>
>NT

Bill is so literal it's scary. 


-- 

John Larkin         Highland Technology, Inc
picosecond timing   precision measurement 

jlarkin att highlandtechnology dott com
http://www.highlandtechnology.com

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#459037

On Saturday, May 6, 2017 at 8:30:45 AM UTC+10, John Larkin wrote:
> On Fri, 5 May 2017 14:15:10 -0700 (PDT), tabbypurr@gmail.com wrote:
> 
> >On Sunday, 30 April 2017 23:21:22 UTC+1, John Larkin  wrote:
> >> On Sun, 30 Apr 2017 23:10:45 +0200, Gerhard Hoffmann
> >
> >> >I was in the Netherlands 2 weeks ago and had my base in Gouda.
> >> 
> >> They named a city after a cheese?
> >
> >:) They might if it's gouda nuff. Only Bill didn't get your humour.
> 
> Bill is so literal it's scary. 

John Larkin posts so much under-informed stuff that being literal is a very tempting option.

-- 
Bill Sloman, Sydney

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#458207

On a sunny day (Sun, 30 Apr 2017 12:04:25 -0700) it happened John Larkin
<jjlarkin@highlandtechnology.com> wrote in
<vaccgcp5udrct2ljao0g9m40gv0rtgh8mi@4ax.com>:

>https://dl.dropboxusercontent.com/u/53724080/PCBs/E2_A4.jpg

Interesting, all I can make of it, what it is, is 'Highland Technology'.

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#458216

On Monday, May 1, 2017 at 4:25:02 AM UTC-4, Jan Panteltje wrote:
> On a sunny day (Sun, 30 Apr 2017 12:04:25 -0700) it happened John Larkin
> <jjlarkin@highlandtechnology.com> wrote in
> <vaccgcp5udrct2ljao0g9m40gv0rtgh8mi@4ax.com>:
> 
> >https://dl.dropboxusercontent.com/u/53724080/PCBs/E2_A4.jpg
> 
> Interesting, all I can make of it, what it is, is 'Highland Technology'.

Jan!  Hola.

GH

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