v for frequency?

I think the worst place I ever shopped was Sweden 57 varieties of Pickled fish and rye bread. And that was it.

I like cheese but I dispense with the crackers so it has to stand on its own merits.

A long time ago in the USA, margerine was white and it was illegal to color it. Sometimes it was sold with a little capsule of yellow die that people could mix in themselves.

I like to use a coarse cheese grater to grate cold butter into flour, and stir that up a little, to make biscuits. Use White Lily flour for light southern-style biscuts, not the weapons-grade ones the yankees make from hard wheat.

The local markets carry a fairly decent selection but the upscale Good Foods Store really has a range. I try not to do the math to determine how much per pound I paid for the $9 prewrapped piece.

Our upscale store packages pieces in plastic wrap and is canny enough to size them so the sticker shock isn't too bad. Just don't think too hard about the price per pound.

I did at one time use olive oil like that when the recipe called for butter or marg.

Worked fine, and the olive oil flavor was fine with a fruit cake.

Same issue with Ron Zacapa 23-year rum. I guess they just servo the price.

Wensleydale with cranberries is quite good. It only seems to appear around Christmas but there is a goat cheese log with cranberries and cinnamon that also works.

Decades ago I had a recipe that used cottage cheese for the base to which you added grated cheddar to make a sauce. I've tried to replicate it from memory a couple of times and wound up with a real mess.

I've had other varieties of cheese develop blue veining. They haven't killed me yet. I also have a kefir lab experiment that's been going on for years and a batch of sauerkraut doing whatever. It all makes for a complex gut bioeme.

I am paying between about £9 and £25 per kilo for cheese. Even top grade Dolcelatte or Parmesan. That's at most $15 per lb.

All year round here. like it now and again/ > but there is a goat cheese log with cranberries and cinnamon

Sounds nice. goat cheese and cinnamon. Not seen that here.

Well its all bollocks really, all this 'scientific studies show...'that my product will cure all youse ills'

They call me the Gris Gris man.

(I wonder who gets the reference).

If you shop carefully, that spray-can whipped cream stuff isn't too bad. You have to read the ingredient list.

Of course they still make Velveeta. I have some in my fridge. My husband used to like it in omelettes, but he's gone off it in favor of Whole Paycheck's American cheese. I suppose in another decade it will go bad and I will throw it away.

I don't like cheese very much. Apart from Parmagiano-Reggiano and Gruyere, I feel the less flavor the better. It's a convenient source of protein, but that's about as far as I go.

For you, perhaps. Millions of people use it for all their groceries.

Some food is much better here. There's plenty of crap food dished up all over the U.S. Consider the festive green-bean casserole.

At least our sausages are, for the most part, all meat. We have German immigrants to thank, I think.

I must be the only person in Creation who prefers the original nachos with shredded cheese melted onto chips, rather than any sort of cheese sauce.

I think USA does great steaks, but the chain fast food - tex mex, pizzas, burgers - is dire. A friend I was staying with had his texas fiancee arrive - I was going to cook that night - bolognese. She was amazed that I assembled all the fresh ingredients and and the sauce myself. To her, it came out of a bottle marked 'bolognese sauce - just add ground beef' .

I really think food in Britain once you get away from cheap restaurants and down market supermarkets is the best in the world for variety and quality.

Way better than most US food I have eaten, but of course there are exceptions. Seafood near the gulf is superb. Most beef is consistently good. Chicken not so much. Dairy seems to have passed the US by. I believe Cajun cooking is excellent, but have never sampled it.

What has listening to the radio got to do with boys on boats?

Cycles just sounds American. Something to be avoided. What next, counterclockwise?

Oh? Is that how they come these days? Never did when I was there, and doint in this country either. But I prefer my tortilla chips with a really spicy chillie, tomato, lime, onion and coriander salsa. And a bottle of Mexican beer :-)

Followed up with home made fajitas, with cheddar cheese, refried beans, sour cream and more of the same salsa. And more Mexican beer...

It would be fine if it was only 16ths, but then you have halves, quarters, eights, things to adjust in your mind. Is 3/4 bigger or smaller than 13/16?

And where the hell did you find a woman who can use a spanner?