"Actually I'm quite partial to the more pungent cheeses from the former Yougoslavia, particularly the Dragansmilch and Bleu Tito, both of which I find exhibit a highly distinctive almondine creaminess and robust viscosity."
"Indeed, well, personally I'm very partial to you shutting your big fat cheese nerd mouth."
"I'm sorry!?!"
"Stick a wedge in it, cheddarface."
Food and wine conversation is generally the most pretentious, empurpled nonsense ever to abuse the human ear with its salivating, gluttonous ramblings. Cheese can be soft, it is sometimes hard, it may even be runny, but it is never robustly viscous. Such talk merely turns all delicacies into unpalatable waffle.
Post a comment
Your Information
(Name and email address are required. Email address will not be displayed with the comment.)
Similarly a wine is neither "precocious," nor "profound," nor "fierce." Anyone who declaims otherwise is a pretentious git, and should be restricted to imbibing Malt Duck through a bendy straw.
Posted by: Stacy | August 09, 2007 at 08:24