and tries to discreetly spit out the disgusting mouthful of after-dinner Muenster* that Benoit - you know, that waiter we had once at The Royal? - has just put on her plate . Man, she is so hilarious - I just love that girl. Should have married her when I had the chance."Yup.
Word of my Euro-trash Champillon exploits has finally reached Venice.
I knew we should have tipped better...
*International Curse Word of the Day: Muenster - some wretched French comestible, passed off as "gourmet" fromage, which is, in truth, rancid foot fungus scraped off of a marathoner's post-race sock, "smoked" over a Galois cigarette, then shaped into a misleadingly appetizing cheese wheel.
The sensory assault which ensues can only be expelled by either rubbing the side of one's tongue on a belt sander, or by a radical taste-bud-ectomy.
9 comments:
Heh. My husband is a cheese FIEND, so when we were in France, he was very excited to sample all the fromage. He was extremely disappointed to find that most of the French cheeses do indeed, taste like feet.
Yuck. I'm not much for exotic cheeses anyway. I'm a cheddar and swiss girl.
There is a little French restaurant in Bethesda we ate at one night. Overpriced, undercooked (we had to send my son's chicken back because it was bloody), and just not worth the price of admission. The cheese? Gag. I hated it. My husband loved it. Go figure...
Peace - D
*gag* i am not a cheese lover. Unless of course, it is melted on a pizza.
Wait. What? I love muenster cheese. But those stinky ones? They can keep them. I am such a hick.
Countess BA: Not only do all the cheeses smell like feet, the Fromageries all smell like mildewed caves, and what they pass off as "cave aged" should read "Made in the Stone Age".
I mean really, who, by choice, buys a cheese with a browny-grey rind on it?
Someone with a death wish, that's who.
Countess D: What does this all say about men's palettes vs. women's?
Interesting...
Countess iPost: Truth be told, some was quite delightful. I had a locally-made Champage brie-type that was delicate and amazingly creamy. But odds-wise? Vegas should be putting something up on their betting boards.
Countess MPM: Oh, Mama. This was s-o-o-o bad. I've had it here, and it was very mild, like a Gouda. I
think that different countries use vastly different processes. Like maybe this was fermented badger milk. Or something.
"cheeses murphy"???
Ah Ha, Ha! Ho, Ho! (snort) Ha, ha!!!
(snort) Stop...! (wheeze) I can't even breath. Badger milk? He, he!
Gym socks? (snort)
Ah, Baroness! How I've missed you!
Countess AG: And I, you. Let's get back to work, shall we? With your photos and my words, we'll take over the blogosphere!!!!
Ah Ha,Ha! ;)
Ah man, I love Muenster cheese. LittleBird calls it Monster Cheese and loves it on her sandwiches. I will remember to taste-test it abroad before gibing it to the little one.
Countess NATUI: Despite of our difference in what I propose to call "Cheesism", I will still be your friend.
Just don't be offended if I only eat the crackers...
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