Off TopicAre you a QOTWer? Do you want to start a thread that isn't a direct answer to the current QOTW? Then this place, gentle poster, is your friend.
(
rob, Sun 1 Apr 2001, 1:00)
« Go Back | See The Full Thread
Oh man, that does sound good.A cheese maker of canonbert taught me how to tell the perfectly ripe one. The ridges should be brown half way up them while being in the fridge, then you leave it out unwrapped for about an hour or soo, and the ridges should then brown off. And that is how to tell. It's something to do with the ammonia.
Have you tried Epposis ?
(
G/PP 💩💩💩💩💩€, Sun 13 May 2012, 19:39,
1 reply,
12 years ago)
I don't like it when they're too ripeall I can taste is the ammonia, then. And no, I haven't - but I have seen it in the M&S at the end of my road. Pie D'Angloys is nice as well.
(, Sun 13 May 2012, 19:40, Reply)
« Go Back | See The Full Thread