Wildabeest
Well-known member
No, it’s not another corny dad joke thread...
After sitting through 4 hours of Diversity and Inclusion training today at work, it dawned on me that we have not been treating cheese fairly. So much unconscious (and conscious!) bias; using cheese as a means to an end for derailing already derailed threads; and worst of all not giving cheese an equal seat at the table compared to other topics. Not to mention the term “cheesy” - not exactly a positive reinforcement or esteem builder.
Thus, I think it’s time for cheese to have ITS OWN thread! No longer will it have to linger behind the curtains of other threads. This is cheese’s opportunity to break out and bask in the limelight! So post your cheese pics here - the “cheesier” the better!
On that theme, I decided to make cheesesteak sandwiches tonight. Sliced a semi-frozen top round from our 2020 mule deer harvest super thin and seared it in cast iron skillet. Then added sliced and sautéed red bell pepper and red onion and let it cook together for a bit. Cut a fresh from the bakery hoagie roll, lined the bottom with Tillamook smoked provolone, then a layer of the meat mixture, another layer of cheese, another layer of meat and topped it off with more cheese. Put the whole thing in the oven at 400 for about 7 minutes. Turned out OK.
Now before you PA guys get your panties all in a wad about using provolone vs. cheese-whiz, or @wllm1313 insists that Cabot is better than Tillamook, let’s all just remember - #AllCheeseMatters!
How many days until fall?
After sitting through 4 hours of Diversity and Inclusion training today at work, it dawned on me that we have not been treating cheese fairly. So much unconscious (and conscious!) bias; using cheese as a means to an end for derailing already derailed threads; and worst of all not giving cheese an equal seat at the table compared to other topics. Not to mention the term “cheesy” - not exactly a positive reinforcement or esteem builder.
Thus, I think it’s time for cheese to have ITS OWN thread! No longer will it have to linger behind the curtains of other threads. This is cheese’s opportunity to break out and bask in the limelight! So post your cheese pics here - the “cheesier” the better!
On that theme, I decided to make cheesesteak sandwiches tonight. Sliced a semi-frozen top round from our 2020 mule deer harvest super thin and seared it in cast iron skillet. Then added sliced and sautéed red bell pepper and red onion and let it cook together for a bit. Cut a fresh from the bakery hoagie roll, lined the bottom with Tillamook smoked provolone, then a layer of the meat mixture, another layer of cheese, another layer of meat and topped it off with more cheese. Put the whole thing in the oven at 400 for about 7 minutes. Turned out OK.
Now before you PA guys get your panties all in a wad about using provolone vs. cheese-whiz, or @wllm1313 insists that Cabot is better than Tillamook, let’s all just remember - #AllCheeseMatters!
How many days until fall?
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