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(NPR)   Mimolette, a pretentious French cheese, gets its distinctive taste from cheese mites that live inside it. The FDA thinks importing cheese with live bugs is dangerous, and for some reason people are upset they can't get French bug cheese   (npr.org) divider line 170
    More: Sick, FDA, Mimolette, cheese mites, Dutton, taste  
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6332 clicks; posted to Main » on 11 May 2013 at 5:39 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-05-11 02:05:56 PM  
Casu marzu is even more vile. Would you like some live, jumping maggots with your rotten cheese? If so, Sardinia is the place for you.
 
2013-05-11 02:06:38 PM  
We have Marmite and Vegemite so whi not Cheesemite?
 
2013-05-11 02:11:41 PM  
Then there's corn smut, or huitlacoche.  Fungus-based disease that infects corn and makes the kernels go all cancerous, crazy, tumorish..

www.mexicoguru.com
www.thesneeze.com

3.bp.blogspot.com

Gotta wonder who the first person who saw that and thought "Yum" was thinking...
 
2013-05-11 02:14:05 PM  

markie_farkie: Then there's corn smut, or huitlacoche.  Fungus-based disease that infects corn and makes the kernels go all cancerous, crazy, tumorish..

[www.mexicoguru.com image 800x600]
[www.thesneeze.com image 300x345]

[3.bp.blogspot.com image 792x586]

Gotta wonder who the first person who saw that and thought "Yum" was thinking...


STFU -- there's no way that can possibly be true. WhDaFuq would eat that?
 
2013-05-11 02:16:33 PM  

Adolf Oliver Nipples: Casu marzu is even more vile. Would you like some live, jumping maggots with your rotten cheese? If so, Sardinia is the place for you.


Yep.  Exactly what I came to post.

Take a look at this stuff: Casu marzu.
 
2013-05-11 02:18:10 PM  

markie_farkie: Then there's corn smut, or huitlacoche.  Fungus-based disease that infects corn and makes the kernels go all cancerous, crazy, tumorish..

[www.mexicoguru.com image 800x600]
[www.thesneeze.com image 300x345]

[3.bp.blogspot.com image 792x586]

Gotta wonder who the first person who saw that and thought "Yum" was thinking...

 
2013-05-11 02:19:33 PM  
Oops. I'm sure they were thinking, "Our entire corn harvest looks like this. Oh, we'll, I guess it's this or starvation."
 
2013-05-11 02:20:08 PM  
That's it. I hate doing this on an iPad.
 
2013-05-11 02:27:42 PM  

Nabb1: Oops. I'm sure they were thinking, "Our entire corn harvest looks like this. Oh, we'll, I guess it's this or starvation."


Americans today have the luxury of throwing away food willy nilly. Most people elsewhere don't.
 
2013-05-11 02:30:04 PM  

Speaker2Animals: markie_farkie: Then there's corn smut, or huitlacoche.  Fungus-based disease that infects corn and makes the kernels go all cancerous, crazy, tumorish..

[www.mexicoguru.com image 800x600]
[www.thesneeze.com image 300x345]

[3.bp.blogspot.com image 792x586]

Gotta wonder who the first person who saw that and thought "Yum" was thinking...

STFU -- there's no way that can possibly be true. WhDaFuq would eat that?


This guy http://www.thesneeze.com/steve-dont-eat-it/
 
2013-05-11 02:33:04 PM  

Nabb1: Oops. I'm sure they were thinking, "Our entire corn harvest looks like this. Oh, we'll, I guess it's this or starvation."


That's what I was thinking, too

/maybe after a week or so without food...
 
2013-05-11 02:33:43 PM  

whither_apophis: Speaker2Animals: markie_farkie: Then there's corn smut, or huitlacoche.  Fungus-based disease that infects corn and makes the kernels go all cancerous, crazy, tumorish..

[www.mexicoguru.com image 800x600]
[www.thesneeze.com image 300x345]

[3.bp.blogspot.com image 792x586]

Gotta wonder who the first person who saw that and thought "Yum" was thinking...

STFU -- there's no way that can possibly be true. WhDaFuq would eat that?

This guy http://www.thesneeze.com/steve-dont-eat-it/




this guy
 
2013-05-11 02:39:04 PM  
Huitlacoche tastes like corn and mushrooms (which, of course, are fungi).

markie_farkie: Gotta wonder who the first person who saw that and thought "Yum" was thinking...


I wonder the same thing about people who rave about "food" from Taco Hell.
 
2013-05-11 03:17:58 PM  
How about Venezuelan beaver cheese?

i.imgur.com
 
2013-05-11 03:22:39 PM  

dillenger69: How about Venezuelan beaver cheese?


That's called syphilis. Avoid it like the plague unless you like roast beef and cheese.
 
2013-05-11 03:34:27 PM  

markie_farkie: Then there's corn smut, or huitlacoche.  Fungus-based disease that infects corn and makes the kernels go all cancerous, crazy, tumorish..

[www.mexicoguru.com image 800x600]
[www.thesneeze.com image 300x345]

[3.bp.blogspot.com image 792x586]

Gotta wonder who the first person who saw that and thought "Yum" was thinking...


You can eat that? I saw that happen to corn crops around here last summer and I never thought it would be something edible.
 
2013-05-11 03:48:51 PM  
Regulatory overreach?  In my cheese?  Never...

This isn't a case where the mites are a threat to cheeses here (they're already here), this is a case of the FDA making an arbitrary decision for the consumer.  If people KNOW this cheese has mites and are educated on the possible risks, there's no reason why the FDA should ban it.
 
2013-05-11 03:58:09 PM  

markie_farkie: We have Marmite and Vegemite so whi not Cheesemite?


upload.wikimedia.org
Mmmmm, cheesymite... A mix of cheese and vegemite. Tastes like a strong Asiago.

/told my mom and sister it was Asiago when I gave them a bite of a cheesymite scroll in Sydney
//after they said they liked it I told them what it really was
 
2013-05-11 04:28:48 PM  
Frumunder cheese imports still OK?
 
2013-05-11 05:41:44 PM  
Why don't we just rename it as "freedom cheese."
 
2013-05-11 05:43:40 PM  

antidisestablishmentarianism: markie_farkie: Then there's corn smut, or huitlacoche.  Fungus-based disease that infects corn and makes the kernels go all cancerous, crazy, tumorish..

[www.mexicoguru.com image 800x600]
[www.thesneeze.com image 300x345]

[3.bp.blogspot.com image 792x586]

Gotta wonder who the first person who saw that and thought "Yum" was thinking...

You can eat that? I saw that happen to corn crops around here last summer and I never thought it would be something edible.


It is actually considered a delicacy. Some farmers in Mexico intentionally try and infect their crops with it. Supposedly, it tastes somewhat like a truffle. Just google "mexican truffle."
 
2013-05-11 05:43:57 PM  
Cantalope. Fake cantalope cheese.

bunkblog.net www.cheesesupply.com
 
2013-05-11 05:45:01 PM  

slayer199: Regulatory overreach?  In my cheese?  Never...

This isn't a case where the mites are a threat to cheeses here (they're already here), this is a case of the FDA making an arbitrary decision for the consumer.  If people KNOW this cheese has mites and are educated on the possible risks, there's no reason why the FDA should ban it.


They don't like restaurants serving super rare beef either though, although I don't think it's outright banned. Just strongly discouraged.

I was in fact shocked when I ordered a burger medium-rare at a local restaurant recently and it was freakin' squishy in the middle. Since I fear sending things back to the kitchen and they probably would have made it into a hockey puck anyway, I sucked it up and ate it. My dad has told me stories about loving steak tartare at some restaurant in Cleveland in the 70s, so I figured the odds were pretty low I'd actually get sick from it. It was pretty tasty, but it was a very odd sensation.
 
2013-05-11 05:47:04 PM  
What about yogurt? It's full of live bacteria.
 
2013-05-11 05:47:46 PM  

markie_farkie: Then there's corn smut, or huitlacoche.  Fungus-based disease that infects corn and makes the kernels go all cancerous, crazy, tumorish..

[www.mexicoguru.com image 800x600]
[www.thesneeze.com image 300x345]

[3.bp.blogspot.com image 792x586]

Gotta wonder who the first person who saw that and thought "Yum" was thinking...


That is the most disgusting-looking crap ever, but I've had it in Mexican dishes in New Mexico a couple of times and it's actually kind of tasty.

I think the first person ever to look at a lobster and think "Yes, that should go in my belly" must've been the hungriest person in the history of hunger.
 
2013-05-11 05:49:16 PM  

markie_farkie: Then there's corn smut, or huitlacoche.  Fungus-based disease that infects corn and makes the kernels go all cancerous, crazy, tumorish..

[www.mexicoguru.com image 800x600]
[www.thesneeze.com image 300x345]

[3.bp.blogspot.com image 792x586]

Gotta wonder who the first person who saw that and thought "Yum" was thinking...


YUCK!
 
2013-05-11 05:50:27 PM  

Paris1127: markie_farkie: We have Marmite and Vegemite so whi not Cheesemite?

[upload.wikimedia.org image 640x480]
Mmmmm, cheesymite... A mix of cheese and vegemite. Tastes like a strong Asiago.

/told my mom and sister it was Asiago when I gave them a bite of a cheesymite scroll in Sydney
//after they said they liked it I told them what it really was


www.aussiefoodshop.com
 
2013-05-11 05:50:54 PM  
Mimolette is really good. I always buy a little sample when I see it. Kind of pricey.
 
2013-05-11 05:53:33 PM  
How exactly is this cheese pretentious?
 
2013-05-11 05:55:15 PM  

markie_farkie: Then there's corn smut, or huitlacoche.  Fungus-based disease that infects corn and makes the kernels go all cancerous, crazy, tumorish..

[www.mexicoguru.com image 800x600]
[www.thesneeze.com image 300x345]

[3.bp.blogspot.com image 792x586]

Gotta wonder who the first person who saw that and thought "Yum" was thinking...


Probably somebody who relied on his corn harvest to be able to eat at all, and when his corn was infected thought "well, it's eat this or starve." and hope it wasn't poisonous, and learned it was edible and at least somewhat palatable.
 
2013-05-11 05:55:59 PM  

RexTalionis: Nabb1: Oops. I'm sure they were thinking, "Our entire corn harvest looks like this. Oh, we'll, I guess it's this or starvation."

Americans today have the luxury of throwing away food willy nilly. Most people elsewhere don't.



I guess it makes sense there was a time we ate like dogs and evolution didn't select out every vile thing we ever choked down.
 
2013-05-11 05:57:04 PM  

LandOfChocolate: How exactly is this cheese pretentious?


It only drinks pbr and has a handlebar mostache.
 
2013-05-11 05:57:30 PM  
Cheese mites look like this.

upload.wikimedia.org


No thanks. And I love "weird" food.
 
2013-05-11 05:57:54 PM  

Speaker2Animals: markie_farkie: Then there's corn smut, or huitlacoche.  Fungus-based disease that infects corn and makes the kernels go all cancerous, crazy, tumorish..

[www.mexicoguru.com image 800x600]
[www.thesneeze.com image 300x345]

[3.bp.blogspot.com image 792x586]

Gotta wonder who the first person who saw that and thought "Yum" was thinking...

STFU -- there's no way that can possibly be true. WhDaFuq would eat that?


Me. In fact, I seek out Mexican places that serve it. It's like the best mushroom on Earth.
 
2013-05-11 05:58:03 PM  

LandOfChocolate: How exactly is this cheese pretentious?


It wears a monocle and top hat.
 
2013-05-11 05:58:34 PM  

LandOfChocolate: How exactly is this cheese pretentious?


It insists upon itself.
 
2013-05-11 05:58:55 PM  
so irradiate it before it hits US shores. gosh people. stop making an issue where there's a technological fix available. cesium the day!
 
2013-05-11 05:59:14 PM  
You guys think corn smut is bad, you're going to shiat yourselves when you find out how mushrooms are grown.
 
2013-05-11 05:59:17 PM  

LandOfChocolate: How exactly is this cheese pretentious?


It's French.
 
2013-05-11 05:59:53 PM  

markie_farkie: Then there's corn smut, or huitlacoche.  Fungus-based disease that infects corn and makes the kernels go all cancerous, crazy, tumorish..






Gotta wonder who the first person who saw that and thought "Yum" was thinking...


It's likely a case of "it's the only thing available to eat" when shiat like starts

/then it becomes gourmet
//if people want to eat mites, I say let 'em
 
2013-05-11 06:01:09 PM  
LandOfChocolate:

How exactly is this cheese pretentious?

Actually it's the people who cultivate a taste for it that are pretentious.
 
2013-05-11 06:01:25 PM  

utah dude: so irradiate it before it hits US shores. gosh people. stop making an issue where there's a technological fix available. cesium the day!


Or Do as the Russians do.  Radiate as you eat.  Polonium FTW!
 
2013-05-11 06:02:55 PM  
brieencounter.files.wordpress.com

YUM!
 
2013-05-11 06:03:33 PM  

The One True TheDavid: LandOfChocolate:

How exactly is this cheese pretentious?

Actually it's the people who cultivate a taste for it that are pretentious.


So its now pretentious to enjoy cheese?
 
2013-05-11 06:04:22 PM  
Benoit de Vitton is the North American representative for

Balls!
 
2013-05-11 06:04:47 PM  
I freakin' love Mimolette.  It is my very favorite cheese.  Like a strong zippy cheddar with a rich, chocolatey edible rind.
 
2013-05-11 06:04:57 PM  

lokis_mentor: Or Do as the Russians do.  Radiate as you eat.  Polonium FTW!


please, a dusting of polonium in a political assassinee's food is way different than a water-bathed pool/reactor where racks of foodstuffs are swung over in a timed, neat manner,
 
2013-05-11 06:05:40 PM  
 
2013-05-11 06:06:01 PM  

Speaker2Animals: markie_farkie: Then there's corn smut, or huitlacoche.  Fungus-based disease that infects corn and makes the kernels go all cancerous, crazy, tumorish..

[www.mexicoguru.com image 800x600]
[www.thesneeze.com image 300x345]

[3.bp.blogspot.com image 792x586]

Gotta wonder who the first person who saw that and thought "Yum" was thinking...

STFU -- there's no way that can possibly be true. WhDaFuq would eat that?


"Corn crop is farked.   We either eat this or starve."

Google three month fish...
 
2013-05-11 06:06:51 PM  

Nabb1: Oops. I'm sure they were thinking, "Our entire corn harvest looks like this. Oh, we'll, I guess it's this or starvation."


Er, that.

/what, i'm supposed top read everything before posting?
 
2013-05-11 06:06:54 PM  

The One True TheDavid: LandOfChocolate:

How exactly is this cheese pretentious?

Actually it's the people who cultivate a taste for it that are pretentious.


I've never been called pretentious. Fat maybe, but cheese will do that to you.
 
2013-05-11 06:08:45 PM  

eraser8: Adolf Oliver Nipples: Casu marzu is even more vile. Would you like some live, jumping maggots with your rotten cheese? If so, Sardinia is the place for you.

Yep.  Exactly what I came to post.

Take a look at this stuff: Casu marzu.


I wonder if that would go well with cicada?
 
2013-05-11 06:10:15 PM  
If you took the time to look through the electron microscope pictures of what is already in your mouth, belly, swimming over your eyes, living in your pillow, etc etc... you probably would be mortified.

Well, be mortified.  Because these little tiny monsters have been here for longer than us.  And we couldn't live 2 minutes without them.  I'm afraid you are just going to have to deal with it.
 
2013-05-11 06:11:35 PM  

LandOfChocolate: The One True TheDavid: LandOfChocolate:

How exactly is this cheese pretentious?

Actually it's the people who cultivate a taste for it that are pretentious.

So its now pretentious to enjoy cheese?


Cheese, no. Cheese bugs, yes.

Try coating some cheddar with dog vomit and then let it sit for a couple years. Somebody somewhere will pronounce it "le roi des  fromages," for particular individuals only.
 
2013-05-11 06:12:15 PM  

ladyfortuna: I figured the odds were pretty low I'd actually get sick from it


Steak is probably okay. It has relatively small surface area, and comes from a single animal and wasn't processed much between the time it was cut from the primal and the time it was packaged. I'm not sure I'd go tartare, but you're fairly safe so long as the outside of a steak gets hot.

Hamburger... not so much. Tons of surface area, lots of mixing, lots of handling. Overcooked hamburgers suck, and I can totally understand if you don't want the center to hit 165°, but there is a non-trivial risk and the resulting illnesses can be very bad if you're unlucky, so be sure you know what you're doing.

You can do better if you grind your own, or even have the butcher grind it (depending on how clean they keep their equipment), so long as you don't let it sit around for long after grinding; like raw milk a lot of the danger comes not from the initial contamination, but from letting the contaminants sit around and breed. There's still some danger, but it's lower the less time you wait.

/ We could just irradiate food
 
2013-05-11 06:13:52 PM  
Let me just leave this here... Link
 
2013-05-11 06:15:16 PM  

JWideman: What about yogurt? It's full of live bacteria.


Bacteria is very different from mold, much less actual animals moving around in your food.  We have bacteria inside our digestive tracts (often the same kinds that are used in yoghurt).  Not the same for mold and itty bitty arthropods.

Most people have itty bitty arthropods on their skin, but you can actually give someone a bad reaction in rare cases by exposing them to your body's arthropods.  Fun fact:  the arthropods living on your skin are usually descended from whatever was living on your mom's skin when you were born.
 
2013-05-11 06:18:20 PM  
irradiate food. not mandatorily , but at least as an option forchrissake.
 
2013-05-11 06:20:40 PM  

ladyfortuna: slayer199: Regulatory overreach?  In my cheese?  Never...

This isn't a case where the mites are a threat to cheeses here (they're already here), this is a case of the FDA making an arbitrary decision for the consumer.  If people KNOW this cheese has mites and are educated on the possible risks, there's no reason why the FDA should ban it.

They don't like restaurants serving super rare beef either though, although I don't think it's outright banned. Just strongly discouraged.

I was in fact shocked when I ordered a burger medium-rare at a local restaurant recently and it was freakin' squishy in the middle. Since I fear sending things back to the kitchen and they probably would have made it into a hockey puck anyway, I sucked it up and ate it. My dad has told me stories about loving steak tartare at some restaurant in Cleveland in the 70s, so I figured the odds were pretty low I'd actually get sick from it. It was pretty tasty, but it was a very odd sensation.


Ground beef is something that you really want to cook all the way through because the process to make it infuses the meat with harmful bacteria. This is unlike other cuts of steak where the harmful bacteria remains on the surface so siring the outside of the meat or treating it with something to kill the bacteria on the surface leaves the meat relatively safe to eat rare or uncooked.
 
2013-05-11 06:22:27 PM  
Are these mites potentially an invasive species, particularly for flora?

No?

Then allow it.
 
2013-05-11 06:23:02 PM  

Speaker2Animals: markie_farkie: Then there's corn smut, or huitlacoche.  Fungus-based disease that infects corn and makes the kernels go all cancerous, crazy, tumorish..

STFU -- there's no way that can possibly be true. WhDaFuq would eat that?


I've tried it.  It's pretty good.  Still haven't worked up the nerve to try the grasshoppers.

Guinea pig, though, is pretty nasty.
 
2013-05-11 06:23:45 PM  
Mimolette is great! It's kind of like a gouda-y cheddar. Nothing pretentious or weird about it. It's just cheese. The mites that some of you are so icked out about are microscopically invisible; you'd have no idea they were there unless you read it here on Fark. You probably have worse in your mouth right now.
 
2013-05-11 06:23:56 PM  

ongbok: ladyfortuna: slayer199: Regulatory overreach?  In my cheese?  Never...

This isn't a case where the mites are a threat to cheeses here (they're already here), this is a case of the FDA making an arbitrary decision for the consumer.  If people KNOW this cheese has mites and are educated on the possible risks, there's no reason why the FDA should ban it.

They don't like restaurants serving super rare beef either though, although I don't think it's outright banned. Just strongly discouraged.

I was in fact shocked when I ordered a burger medium-rare at a local restaurant recently and it was freakin' squishy in the middle. Since I fear sending things back to the kitchen and they probably would have made it into a hockey puck anyway, I sucked it up and ate it. My dad has told me stories about loving steak tartare at some restaurant in Cleveland in the 70s, so I figured the odds were pretty low I'd actually get sick from it. It was pretty tasty, but it was a very odd sensation.

Ground beef is something that you really want to cook all the way through because the process to make it infuses the meat with harmful bacteria. This is unlike other cuts of steak where the harmful bacteria remains on the surface so siring the outside of the meat or treating it with something to kill the bacteria on the surface leaves the meat relatively safe to eat rare or uncooked.


True, but no thanks.
 
2013-05-11 06:30:18 PM  
Seriously, ordering a medium-rare burger is just asking for trouble.

I agree that it's probably not such a bad idea if a) you grind the meat yourself from solid chunks or b) you know the restaurant well enough to know that their meat is of high quality and won't be contaminated, but I wouldn't take that risk at someone else's establishment.
 
2013-05-11 06:31:12 PM  
www.empireonline.com

Stilton?
 
2013-05-11 06:32:15 PM  

markie_farkie: Then there's corn smut, or huitlacoche.  Fungus-based disease that infects corn and makes the kernels go all cancerous, crazy, tumorish..

[www.mexicoguru.com image 800x600]
[www.thesneeze.com image 300x345]

[3.bp.blogspot.com image 792x586]

Gotta wonder who the first person who saw that and thought "Yum" was thinking...


www.thesneeze.com
 
2013-05-11 06:32:29 PM  

profplump: l

You can do better if you grind your own, or even have the butcher grind it (depending on how clean they keep their equipment), so long as you don't let it sit around for long after grinding; like raw milk a lot of the danger comes not from the initial contamination, but from letting the contaminants sit around and breed. There's still some danger, but it's lower the less time you wait.



Absolutely.  Ground meat from the grocery store is gross in so many ways. Grind it yourself (e.g., using the meat grinder attachment on your KitchenAid stand mixer) and you'll be glad you did.
 
2013-05-11 06:33:51 PM  

durbnpoisn: If you took the time to look through the electron microscope pictures of what is already in your mouth, belly, swimming over your eyes, living in your pillow, etc etc... you probably would be mortified.

Well, be mortified.  Because these little tiny monsters have been here for longer than us.  And we couldn't live 2 minutes without them.  I'm afraid you are just going to have to deal with it.


I tend to think of myself not as a single organism, but rather a community of organisms.  Thinking of it that way not only keeps me from getting squicked out by the stuff that a lot of people seem to be squicked out by, it also gives me a view of existence as a whole as varying degrees of communities.  That's a good perspective to have!
 
2013-05-11 06:34:12 PM  

markie_farkie: Then there's corn smut, or huitlacoche.  Fungus-based disease that infects corn and makes the kernels go all cancerous, crazy, tumorish..

[www.mexicoguru.com image 800x600]
[www.thesneeze.com image 300x345]

[3.bp.blogspot.com image 792x586]

Gotta wonder who the first person who saw that and thought "Yum" was thinking...


Probably: "Oh thank God I'm only going to get sick and not starve to death!"
 
2013-05-11 06:35:20 PM  

puffy999: Seriously, ordering a medium-rare burger is just asking for trouble.

I agree that it's probably not such a bad idea if a) you grind the meat yourself from solid chunks or b) you know the restaurant well enough to know that their meat is of high quality and won't be contaminated, but I wouldn't take that risk at someone else's establishment.


You are more likely to get food poisoning from your burger's lettuce than a med-rare patty. I got sick once from a well done patty melt, never from med-rare burger.
 
2013-05-11 06:36:52 PM  
darwinpolice: I think the first person ever to look at a lobster and think "Yes, that should go in my belly" must've been the hungriest person in the history of hunger.

Uncooked maybe,

But maybe, a lobster somewhere died in a fire or got hit by a lightning bolt or something and someone went "hmm, that smells damn tasty".
 
2013-05-11 06:39:06 PM  
Glendale

Hmm, reminds me of left 4 dead or prototype, or those enemies from one of the devil may cry games (infected tank, infected chopper).
 
pla
2013-05-11 06:39:11 PM  
Speaker2Animals : STFU -- there's no way that can possibly be true. WhDaFuq would eat that?

You've never eaten a mushroom?


fusillade762 : YUM!

Never, ever look at your pillow under a microscope.


The One True TheDavid : Try coating some cheddar with dog vomit and then let it sit for a couple years. Somebody somewhere will pronounce it "le roi des fromages," for particular individuals only.

Sounds not all that far off from Kopi Luwak


Seriously folks, what makes cow lactation cool to drink, and if we let it rot in a bag for a while, still okay... But add the same microscopic bugs that cover every square inch of our homes, our beds, our clothes, our bodies; microscopic bugs that don't even eat the cheese or penetrate it - they only eat the fungus that makes the cheese "cheese" - and suddenly we have the FDA banning it and comparisons to dog puke?
 
2013-05-11 06:41:24 PM  

olomana: You are more likely to get food poisoning from your burger's lettuce than a med-rare patty.


I don't disagree, but that's a different discussion about horrible farming and handling practices before you even order the meal and have it prepared.

Let's just say, I would never undercook "processed ground beef" that's manufactured in one of the nation's typical ground beef facilities. I'd also never eat a steak that's blue rare that came out of the supermarket.
 
2013-05-11 06:42:24 PM  
People squicked out by this have obviously never seen images of what's living on their own skin. (Or the skin of people they put their mouths on.)

Does it infect our produce? Is it hazardous to the public? Then let the people who want to eat it eat it and pass it by if you're squeamish.
 
2013-05-11 06:42:38 PM  

radarlove: squicked


You disgust me. ;)
 
2013-05-11 06:43:26 PM  

Skirl Hutsenreiter: squicked


Maybe "squick" meant something else where I grew up...
 
2013-05-11 06:43:34 PM  

lordargent: darwinpolice: I think the first person ever to look at a lobster and think "Yes, that should go in my belly" must've been the hungriest person in the history of hunger.

Uncooked maybe,

But maybe, a lobster somewhere died in a fire or got hit by a lightning bolt or something and someone went "hmm, that smells damn tasty".


Early peoples often discovered what was edible (and, especially what was palatable) by watching what animals ate.

I'm pretty sure that, at some point, humans saw sea otters feasting on cooked lobster dipped into clarified butter.

That, by the way, is also how early people learned about Hollandaise sauce.  The French take credit for it...but, it was the otters.
 
2013-05-11 06:44:55 PM  
4.bp.blogspot.com
 
2013-05-11 06:47:26 PM  

ongbok: ladyfortuna: slayer199: Regulatory overreach?  In my cheese?  Never...

This isn't a case where the mites are a threat to cheeses here (they're already here), this is a case of the FDA making an arbitrary decision for the consumer.  If people KNOW this cheese has mites and are educated on the possible risks, there's no reason why the FDA should ban it.

They don't like restaurants serving super rare beef either though, although I don't think it's outright banned. Just strongly discouraged.

I was in fact shocked when I ordered a burger medium-rare at a local restaurant recently and it was freakin' squishy in the middle. Since I fear sending things back to the kitchen and they probably would have made it into a hockey puck anyway, I sucked it up and ate it. My dad has told me stories about loving steak tartare at some restaurant in Cleveland in the 70s, so I figured the odds were pretty low I'd actually get sick from it. It was pretty tasty, but it was a very odd sensation.

Ground beef is something that you really want to cook all the way through because the process to make it infuses the meat with harmful bacteria. This is unlike other cuts of steak where the harmful bacteria remains on the surface so siring the outside of the meat or treating it with something to kill the bacteria on the surface leaves the meat relatively safe to eat rare or uncooked.


Damn, I want a rare porterhouse now. Also, great screen name.
 
2013-05-11 06:50:11 PM  

puffy999: Skirl Hutsenreiter: squicked

Maybe "squick" meant something else where I grew up...


I haven't thought of Squicking since Alt.tasteless. Ah memories
 
2013-05-11 06:53:18 PM  

ladyfortuna: slayer199: Regulatory overreach?  In my cheese?  Never...

This isn't a case where the mites are a threat to cheeses here (they're already here), this is a case of the FDA making an arbitrary decision for the consumer.  If people KNOW this cheese has mites and are educated on the possible risks, there's no reason why the FDA should ban it.

They don't like restaurants serving super rare beef either though, although I don't think it's outright banned. Just strongly discouraged.

I was in fact shocked when I ordered a burger medium-rare at a local restaurant recently and it was freakin' squishy in the middle. Since I fear sending things back to the kitchen and they probably would have made it into a hockey puck anyway, I sucked it up and ate it. My dad has told me stories about loving steak tartare at some restaurant in Cleveland in the 70s, so I figured the odds were pretty low I'd actually get sick from it. It was pretty tasty, but it was a very odd sensation.


As long as the meat is fresh and the animal wasn't sick at the time of butchering, there shouldn't be an issue of getting sick from eating most undercooked in this day and age

steak tartare is made with extremely lean ground beef mixed with various herbs, and usually presented with a raw egg cracked in the middle that the consumer will muddle with the rest of the meat..

visiting my oma in Germany as a child.. that was one of the things I loved to eat at grammas house.

the Ex had a thing about raw meat though... I think there may have been an underlining issue with anema somewhere there, but when ever I deboned chicken thighs she would make me save the bones so she could pick at the meat I left behind... raw hamburger, as long as it wasn't from a tube.. .

tubed ground beer tends to be more of the.... Mechanically separated chicken of ground beef..

if you are going to prepare the stuff, get a meat grinder, and grind it yourself from trusted meat.


and of course, people east sashimi all the time with out issue for the most part, And I can just about eat my own weight in sushi/sashimi in a sitting...

but anyways... if you ordered medium rare.. what you described... is actually what medium rare should be... unless of course it was cooked on the outside and straight up RAW on the inside.. as in 1/4" less from the outside and the rest was cold and raw.. the inside should be set up and a little runny. but warm. Ideally you put the burger up in the window just north of rare and the carry over heat takes it to the medium rare by the time it hits the table.
 
2013-05-11 06:56:07 PM  
I have a half- pound or so of mimolette in my fridge. It tastes fine.
 
2013-05-11 07:04:19 PM  
eraser8: I'm pretty sure that, at some point, humans saw sea otters feasting on cooked lobster dipped into clarified butter.

And crab!

images.nationalgeographic.com
 
2013-05-11 07:04:21 PM  

utah dude: lokis_mentor: Or Do as the Russians do.  Radiate as you eat.  Polonium FTW!

please, a dusting of polonium in a political assassinee's food is way different than a water-bathed pool/reactor where racks of foodstuffs are swung over in a timed, neat manner,


s22.postimg.org

Yum.
 
2013-05-11 07:04:45 PM  
Mimolette is really good, I guess this means so are the mites.
 
pla
2013-05-11 07:04:50 PM  
fat boy : Maybe "squick" meant something else where I grew up... I haven't thought of Squicking since Alt.tasteless. Ah memories

Wow, that makes you the only person (that I haven't told the "right" definition for "squicking") to know that. Cool!


/ Of course, realistically that just makes us both old.
// alt.tasteless == Fark minus 20 years
/// Gets out the cordless drill...
 
2013-05-11 07:07:51 PM  
kaleidoscope.cultural-china.com
 
2013-05-11 07:10:15 PM  
Jesus Christ, it's like you people have never heard of a colloquial homonym before.

fusillade762: [kaleidoscope.cultural-china.com image 500x375]


Oh LAWD, is that some tasty chinese eggs boiled in the piss of a hundred little boys?!

/Breakfast of pedophile fetishists!
 
2013-05-11 07:12:16 PM  
For every cell that makes up your body, there are 10 bacterial cells living in or on your body. Fantastic.
 
2013-05-11 07:15:53 PM  
Stilton is served with a spoon for the maggots.


Mimolette is farking awesome cheese and the bugs don't go inside in the part you eat, they're just on the surface.
Just like the maggots they scrape off when they make Stilton.
Which is a blue cheese.
 
2013-05-11 07:16:57 PM  

darwinpolice: markie_farkie: Then there's corn smut, or huitlacoche.  Fungus-based disease that infects corn and makes the kernels go all cancerous, crazy, tumorish..

[www.mexicoguru.com image 800x600]
[www.thesneeze.com image 300x345]

[3.bp.blogspot.com image 792x586]

Gotta wonder who the first person who saw that and thought "Yum" was thinking...

That is the most disgusting-looking crap ever, but I've had it in Mexican dishes in New Mexico a couple of times and it's actually kind of tasty.

I think the first person ever to look at a lobster and think "Yes, that should go in my belly" must've been the hungriest person in the history of hunger.


Fun fact: through the 18th century, lobster was seen as only fit for prisoners and the poor to eat.
 
2013-05-11 07:21:48 PM  

prjindigo: the bugs don't go inside in the part you eat, they're just on the surface.


Maybe not the part you eat, but imho Mimolette's rind is the best part!
 
2013-05-11 07:22:15 PM  
Speaker2Animals:
STFU -- there's no way that can possibly be true. WhDaFuq would eat that?

Steve.
http://www.thesneeze.com/steve-dont-eat-it/
 
2013-05-11 07:23:29 PM  
So, in other words: If it exists, some pretentious arsehole will complain about it.
 
2013-05-11 07:23:42 PM  

markie_farkie: Then there's corn smut, or huitlacoche.  Fungus-based disease that infects corn and makes the kernels go all cancerous, crazy, tumorish..

[www.mexicoguru.com image 800x600]
[www.thesneeze.com image 300x345]

[3.bp.blogspot.com image 792x586]

Gotta wonder who the first person who saw that and thought "Yum" was thinking...


Its the same guy that is responsible for such warning labels as "Do not apply chainsaw to penis" and other gems.  He just got lucky and didn't die from the corn thing.
 
2013-05-11 07:26:43 PM  

Cerebral Knievel: ladyfortuna: slayer199: Regulatory overreach?  In my cheese?  Never...

This isn't a case where the mites are a threat to cheeses here (they're already here), this is a case of the FDA making an arbitrary decision for the consumer.  If people KNOW this cheese has mites and are educated on the possible risks, there's no reason why the FDA should ban it.

They don't like restaurants serving super rare beef either though, although I don't think it's outright banned. Just strongly discouraged.

I was in fact shocked when I ordered a burger medium-rare at a local restaurant recently and it was freakin' squishy in the middle. Since I fear sending things back to the kitchen and they probably would have made it into a hockey puck anyway, I sucked it up and ate it. My dad has told me stories about loving steak tartare at some restaurant in Cleveland in the 70s, so I figured the odds were pretty low I'd actually get sick from it. It was pretty tasty, but it was a very odd sensation.

As long as the meat is fresh and the animal wasn't sick at the time of butchering, there shouldn't be an issue of getting sick from eating most undercooked in this day and age

steak tartare is made with extremely lean ground beef mixed with various herbs, and usually presented with a raw egg cracked in the middle that the consumer will muddle with the rest of the meat..

visiting my oma in Germany as a child.. that was one of the things I loved to eat at grammas house.

the Ex had a thing about raw meat though... I think there may have been an underlining issue with anema somewhere there, but when ever I deboned chicken thighs she would make me save the bones so she could pick at the meat I left behind... raw hamburger, as long as it wasn't from a tube.. .

tubed ground beer tends to be more of the.... Mechanically separated chicken of ground beef..

if you are going to prepare the stuff, get a meat grinder, and grind it yourself from trusted meat.


and of course, people east sashimi all the ti ...


Food processing assumes you will kill the bugs through cooking. I remember reading about how the Royal Zoo in Spain lost their newly acquired lions to food poisoning after they were fed a diet of only the finest American beef. In Europe you can expect to eat raw meat and eggs without catching some disease and they were shocked when the American source basically shrugged and said that if you don't cook it thoroughly of course you are going to get sick because modern practices inherently produce contaminated food. Granted this was a while ago but I have never ever thought that it would be safe to eat any meat or dairy produced by the US food industry without thorough cooking, pasteurization or other processing.

/raised by a chemist in the food industry
//dinner conversation usually revolved around the quality control failings inherent in the system
///we raised a LOT of food ourselves and got meat from relatives who had their own old-timey herd
////lot of gardening and canning when I was young
 
2013-05-11 07:33:58 PM  

fusillade762: [brieencounter.files.wordpress.com image 850x611]

YUM!


upload.wikimedia.org

This is already in your eyelid, right now, at the hair follicles.

/hotter than an eyelid mite orgy
 
2013-05-11 07:35:11 PM  
pla:

The One True TheDavid : Try coating some cheddar with dog vomit and then let it sit for a couple years. Somebody somewhere will pronounce it "le roi des fromages," for particular individuals only.

Sounds not all that far off from Kopi Luwak


Which I ain't drinkin' neither. I know what weasel shiat smells like.


Seriously folks, what makes cow lactation cool to drink, and if we let it rot in a bag for a while, still okay... But add the same microscopic bugs that cover every square inch of our homes, our beds, our clothes, our bodies; microscopic bugs that don't even eat the cheese or penetrate it - they only eat the fungus that makes the cheese "cheese" - and suddenly we have the FDA banning it and comparisons to dog puke?

I'm not saying ban it, I'm saying it sounds like disgusting shiate.

Believe it or not I'll pet the dogs while I'm eating a sandwich, despite all the yucky stuff they undoubtedly have all over them. I've even let them lick me on/around my lips. But what makes dogs dogs is not that they roll in manure and snack from the litter box.

Starvation could make me eat all kinds of stuff that sounds unappealling now, but before I intentionally ate wriggling maggots my unpleasant neighbors would start disappearing.
 
2013-05-11 07:35:58 PM  
Let 'em eat bug cheese and wash it down with raw milk. If they get sick, they'll get over it. Or not. Who cares?
 
2013-05-11 07:37:03 PM  
Send them Courtney Love's underpants.

/ yes, she DOES wear them
// she has to ever since Love v. Love's overpants
 
2013-05-11 07:51:40 PM  

markie_farkie: Gotta wonder who the first person who saw that and thought "Yum" was thinking...


When it comes to anything that looks awful...this stuff...1000 year old eggs...lobster...my answer has always been : a dare.
 
2013-05-11 07:54:40 PM  

durbnpoisn: If you took the time to look through the electron microscope pictures of what is already in your mouth, belly, swimming over your eyes, living in your pillow, etc etc... you probably would be mortified.

Well, be mortified.  Because these little tiny monsters have been here for longer than us.  And we couldn't live 2 minutes without them.  I'm afraid you are just going to have to deal with it.


I'll never forget college biology freshman year. Professor is going over bacteria, and how they are on your skin, in your mouth, gut, etc. and how you need them to survive.

Dumb ass cheerleader type chick says loudly, "Not in MY body!"

Teacher looked at her like she was a fool for a moment, then stated that she must not be alive then, and resumed teaching.
 
Ral
2013-05-11 07:55:33 PM  

Cerebral Knievel: and of course, people east sashimi all the time with out issue for the most part, And I can just about eat my own weight in sushi/sashimi in a sitting...


There's a BIG difference with sashimi, however.  In the United States, fish sold for the purpose of being eaten raw (sashimi grade) is required to have undergone a flash-freezing process of a specific type that kills any parasites in it.

Other meats intended to be cooked, such as beef, are not similarly restricted.

Sashimi in this country is a lot safer than people may think.  And yes, this means that your raw sashimi fish has been previously frozen.  It's not the same kind of frozen as sticking it in your freezer, however, which is why it tastes fresh.
 
2013-05-11 07:57:06 PM  
Can't it just be irradiated?
 
2013-05-11 07:59:59 PM  

The One True TheDavid: Cheese mites look like this.




No thanks. And I love "weird" food.


Delicious.and to think, we breathe in, and eat, and are host to, millions and even billions of similar things (mites).
 
2013-05-11 08:01:25 PM  
My shoes make a squicking sound on hardwood.
 
2013-05-11 08:04:06 PM  

Glendale: markie_farkie: Then there's corn smut, or huitlacoche.  Fungus-based disease that infects corn and makes the kernels go all cancerous, crazy, tumorish..

[www.mexicoguru.com image 800x600]
[www.thesneeze.com image 300x345]

[3.bp.blogspot.com image 792x586]

Gotta wonder who the first person who saw that and thought "Yum" was thinking...

[www.thesneeze.com image 300x342]


Yum indeed.  Breakfast, lunch or dinner this shiates good.
 
2013-05-11 08:09:44 PM  

Mister Peejay: Google three month fish...


I tried but only got articles about Chinese fishing bans. However, going by the name I'm guessing it's some Scandinavian horror like lutefisk or hakarl.
 
2013-05-11 08:19:23 PM  

radarlove: Jesus Christ, it's like you people have never heard of a colloquial homonym before.

fusillade762: [kaleidoscope.cultural-china.com image 500x375]

Oh LAWD, is that some tasty chinese eggs boiled in the piss of a hundred little boys?!

/Breakfast of pedophile fetishists!


No, those are century eggs.  You're thinking about virgin eggs.
 
2013-05-11 08:33:48 PM  
Most disgusting thing I've ever eaten was a small, whole pickled squid in Japan.  It popped in my mouth and delivered a rush of tangy sea water with what tasted like dirt in it.  It was all I could do to choke it down.  I was staying with my friend's family, and her dad LOVED them, but the mom was like "Oh god, those are disgusting".

Don't think I could eat maggoty cheese until I was starving to death, though.
 
2013-05-11 08:37:18 PM  

darwinpolice: markie_farkie: Then there's corn smut, or huitlacoche.  Fungus-based disease that infects corn and makes the kernels go all cancerous, crazy, tumorish..

[www.mexicoguru.com image 800x600]
[www.thesneeze.com image 300x345]

[3.bp.blogspot.com image 792x586]

Gotta wonder who the first person who saw that and thought "Yum" was thinking...

That is the most disgusting-looking crap ever, but I've had it in Mexican dishes in New Mexico a couple of times and it's actually kind of tasty.

I think the first person ever to look at a lobster and think "Yes, that should go in my belly" must've been the hungriest person in the history of hunger.




Puts on my TMYK hat. Lobster started as a poor man's dish in the depression. It was a cheap plentiful protein.
 
2013-05-11 08:38:32 PM  

Korzine: Mister Peejay: Google three month fish...

I tried but only got articles about Chinese fishing bans. However, going by the name I'm guessing it's some Scandinavian horror like lutefisk or hakarl.


Hmm... you're right.

Here you go.

Eskimo, actually.  Short version is that they had a three month window to catch fish before everything froze, so the first month they would store a little and eat most of the catch, until the third month when they were storing most of the catch.  The "three month fish" is the fish that was sitting out for three months before freezing, and was treated as a fine delicacy.
 
2013-05-11 08:40:18 PM  
Constable Clitoris suggests that a label should put on the cheese:

"Warning: contains cheese mites"
 
2013-05-11 09:18:48 PM  

Mister Peejay: Korzine: Mister Peejay: Google three month fish...

I tried but only got articles about Chinese fishing bans. However, going by the name I'm guessing it's some Scandinavian horror like lutefisk or hakarl.

Hmm... you're right.

Here you go.

Eskimo, actually.  Short version is that they had a three month window to catch fish before everything froze, so the first month they would store a little and eat most of the catch, until the third month when they were storing most of the catch.  The "three month fish" is the fish that was sitting out for three months before freezing, and was treated as a fine delicacy.


Ah, I have to wonder if after eating so much fish you'll eventually do anything to try to alter the flavor a bit.

bborchar: Most disgusting thing I've ever eaten was a small, whole pickled squid in Japan.  It popped in my mouth and delivered a rush of tangy sea water with what tasted like dirt in it.  It was all I could do to choke it down.  I was staying with my friend's family, and her dad LOVED them, but the mom was like "Oh god, those are disgusting".

Don't think I could eat maggoty cheese until I was starving to death, though.


I lived in South Korea nearly two decades ago. The first time someone told me live octopus was a delicacy I thought they were messing with me. Never got the courage to try it myself, I had enough problems not choking on those sweet rice cakes with the bean paste in them.
 
2013-05-11 09:26:03 PM  
Cheese mites look like this.

awww, so cute
 
2013-05-11 09:34:42 PM  
That's French Arachnid Cheese, thank you very much.
 
2013-05-11 09:35:47 PM  

markie_farkie: Then there's corn smut, or huitlacoche.  Fungus-based disease that infects corn and makes the kernels go all cancerous, crazy, tumorish..

[www.mexicoguru.com image 800x600]
[www.thesneeze.com image 300x345]

[3.bp.blogspot.com image 792x586]

Gotta wonder who the first person who saw that and thought "Yum" was thinking...


Hmm, so maybe that's what Kurt Cobain was singing about.
 
2013-05-11 09:38:02 PM  

Cerebral Knievel: and of course, people east sashimi all the time with out issue for the most part


I make my own sushi with fish I buy at Wegmans (though I wouldn't trust many stores' fish counters for this). The fact I haven't died from that after many tries was what led me to shrug and say 'live fast, take chances' with the burger. That and the restaurant has been there a long time so if they were being shady I think they would have been caught by now.
 
2013-05-11 09:43:20 PM  

LandOfChocolate: How exactly is this cheese pretentious?


Because it only has one name. Bono, Sting, Jewel, Madonna, Mimolette. See a pattern there?

Colby Jack is the least pretentious of all the cheeses. No fancy hard to pronounce name. No bugs. Just good old school cheese. No more, no less.

/$1 to GC
 
2013-05-11 09:59:02 PM  

ladyfortuna: Cerebral Knievel: and of course, people east sashimi all the time with out issue for the most part

I make my own sushi with fish I buy at Wegmans (though I wouldn't trust many stores' fish counters for this). The fact I haven't died from that after many tries was what led me to shrug and say 'live fast, take chances' with the burger. That and the restaurant has been there a long time so if they were being shady I think they would have been caught by now.


yep, my biggest point in what I was trying to say in my post above, and I've read all the responces to it, so folks, don't think I'm blowing off your comments...

what I was more or less trying to say that humans, for the most part are set up for eating raw meat. We are the omnivors and the ultimate apex preditor on land after all, and we can rain death on to the seas by bringing the land with us in the form of boats...

we can eat just about anything that we can shove into our gaping maws.. that is the whole point of it all..

Of course, Humans learning to cook food, thereby sanitizing it, is a huge part of our evolutionary development, and must never be discounted..
 
2013-05-11 10:10:51 PM  
It's rotted partially digested milk that's been left on a shelf for several years. Yet people are squeamish about some mites...
 
2013-05-11 10:21:29 PM  

Target Builder: It's rotted partially digested milk that's been left on a shelf for several years. Yet people are squeamish about some mites...


Great, just when I was thinking about making myself a cheeseburger...

/I use Gorgonzola cheese
//hard to tell when it's moldy
///well, the wrong kind of mold
 
2013-05-11 10:30:01 PM  

ladyfortuna: I was in fact shocked when I ordered a burger medium-rare at a local restaurant recently and it was freakin' squishy in the middle. Since I fear sending things back to the kitchen and they probably would have made it into a hockey puck anyway, I sucked it up and ate it. My dad has told me stories about loving steak tartare at some restaurant in Cleveland in the 70s, so I figured the odds were pretty low I'd actually get sick from it. It was pretty tasty, but it was a very odd sensation.


Rare cuts of steak are one thing. Rare ground beef is far riskier just due to how it's made and the increased risk of something gross being in there. You gotta cook that sh*t. Not well-done, but at least to a good internal temp.

Come after my rare NY strip though, and I'll cut ya.

/in some states it's technically illegal for a restaurant to cook a burger below a certain temp. South Carolina was one of them when I went to school there in the 90s. Others won't do it just for liability reasons.
//however, no one seems to have a problem with raw oysters, which I eat at least weekly.
 
2013-05-11 10:34:17 PM  
I'm pretty sure this is the cheese Calvin would serve Susie
 
2013-05-11 10:37:54 PM  

RexTalionis: Nabb1: Oops. I'm sure they were thinking, "Our entire corn harvest looks like this. Oh, we'll, I guess it's this or starvation."

Americans today have the luxury of throwing away food willy nilly. Most people elsewhere don't.


[citationneeded.jpg]
 
2013-05-11 10:38:33 PM  
Well, in their defense we already import plenty of food from China that has maggots, bugs, worms, poison (ostensibly to kill the other stuff) or worse.  So why should France be any different?
 
2013-05-11 10:41:43 PM  
Anyone who thinks cheese is pretentious is a moron.
 
2013-05-11 10:43:27 PM  

markie_farkie: Then there's corn smut, or huitlacoche.  Fungus-based disease that infects corn and makes the kernels go all cancerous, crazy, tumorish..

[www.mexicoguru.com image 800x600]
[www.thesneeze.com image 300x345]

[3.bp.blogspot.com image 792x586]

Gotta wonder who the first person who saw that and thought "Yum" was thinking...


My foreskin looked like that this morning.
 
2013-05-11 10:45:50 PM  
My food science professor handed these out in class. They also have a chedder cheese flavor.
farm4.static.flickr.com
 
2013-05-11 10:48:48 PM  
Cerebral Knievel:

 that humans, for the most part are set up for eating raw meat.

And don't forget, you are raw meat.
 
2013-05-11 11:00:14 PM  

coco ebert: Anyone who thinks cheese is pretentious is a moron.


and anyone who;s really worried about cheese mites hasn't pondered where alcohol comes from.
 
2013-05-11 11:00:24 PM  
dickfreckle:

no one seems to have a problem with raw oysters, which I eat at least weekly.

Raw oysters are great if you want hepatitis A, cellulitis or septicemia, norovirus...

Why not just eat fresh cat poop from leaf piles like my puppy did? And dog poop, and squirrel poop, and ferret poop, and possum poop... Look at is this way: it's free, it's abundant and easy to find, and very few hipsters have caught on to it yet.

Poop. The food of the future.
 
2013-05-11 11:05:49 PM  

utharda: coco ebert:

Anyone who thinks cheese is pretentious is a moron.

and anyone who;s really worried about cheese mites hasn't pondered where alcohol comes from.


But alcohol kills germs. And bedbugs, slugs, roaches and spiders, so it'll probably kill cheese mites too.

Poop: the future of haute cuisine.
 
2013-05-11 11:12:46 PM  
If it's not Stilton, it's not real cheese.

/Now that's pretentious!
 
rka
2013-05-11 11:13:57 PM  
You can probably have all the American mite infected cheese you want. However importing foreign mites will raise an eyebrow at the FDA and the USDA.

Most countries frown on introducing foreign species into their ecosystem.
 
2013-05-11 11:23:19 PM  
Soylent green is people.

/just sayin'
 
2013-05-12 12:01:35 AM  

lokis_mentor: utah dude: so irradiate it before it hits US shores. gosh people. stop making an issue where there's a technological fix available. cesium the day!

Or Do as the Russians do.  Radiate as you eat.  Polonium FTW!


In [former Warsaw-pact country that triggers fark filter], cheese irradiates you?
 
2013-05-12 12:08:37 AM  

The One True TheDavid: utharda: coco ebert:

Anyone who thinks cheese is pretentious is a moron.

and anyone who;s really worried about cheese mites hasn't pondered where alcohol comes from.

But alcohol kills germs. And bedbugs, slugs, roaches and spiders, so it'll probably kill cheese mites too.

Poop: the future of haute cuisine.


You joke but...
 
2013-05-12 12:15:15 AM  

Tanthalas39: RexTalionis: Nabb1: Oops. I'm sure they were thinking, "Our entire corn harvest looks like this. Oh, we'll, I guess it's this or starvation."

Americans today have the luxury of throwing away food willy nilly. Most people elsewhere don't.

[citationneeded.jpg]


Citation? It may be just a single case, but I bet this kid would have eaten funny-looking corn had he been given the opportunity:

upload.wikimedia.org
 
2013-05-12 12:22:12 AM  

jshine: Tanthalas39: RexTalionis: Nabb1: Oops. I'm sure they were thinking, "Our entire corn harvest looks like this. Oh, we'll, I guess it's this or starvation."

Americans today have the luxury of throwing away food willy nilly. Most people elsewhere don't.

[citationneeded.jpg]

Citation? It may be just a single case, but I bet this kid would have eaten funny-looking corn had he been given the opportunity:

[upload.wikimedia.org image 300x191]


For the love of Pete, he has poultry almost within arm's reach and he won't touch it. More finicky than Mikey.
 
2013-05-12 12:58:08 AM  
Ew, little crawly things on cheese? That's disgusting, let's not have that on any cheese.

/What do you mean that's how cheese is made. I thought fairies did it.
 
2013-05-12 01:04:48 AM  

Korzine: Mister Peejay: Korzine: Mister Peejay: Google three month fish...

I tried but only got articles about Chinese fishing bans. However, going by the name I'm guessing it's some Scandinavian horror like lutefisk or hakarl.

Hmm... you're right.

Here you go.

Eskimo, actually.  Short version is that they had a three month window to catch fish before everything froze, so the first month they would store a little and eat most of the catch, until the third month when they were storing most of the catch.  The "three month fish" is the fish that was sitting out for three months before freezing, and was treated as a fine delicacy.

Ah, I have to wonder if after eating so much fish you'll eventually do anything to try to alter the flavor a bit.

bborchar: Most disgusting thing I've ever eaten was a small, whole pickled squid in Japan.  It popped in my mouth and delivered a rush of tangy sea water with what tasted like dirt in it.  It was all I could do to choke it down.  I was staying with my friend's family, and her dad LOVED them, but the mom was like "Oh god, those are disgusting".

Don't think I could eat maggoty cheese until I was starving to death, though.

I lived in South Korea nearly two decades ago. The first time someone told me live octopus was a delicacy I thought they were messing with me. Never got the courage to try it myself, I had enough problems not choking on those sweet rice cakes with the bean paste in them.


See, I actually love mochi and anpan.  I found very few things that I outright didn't like (raw goya is disgusting, but if you good it right, it has a decent taste to it).  I actually didn't know anyone else that liked those suckers except my friend's dad, and since I was spending the weekend with them it would have been rude for me to refuse.  I think he was impressed that an American would try it.
 
2013-05-12 01:17:30 AM  

Fano: jshine: Tanthalas39: RexTalionis: Nabb1: Oops. I'm sure they were thinking, "Our entire corn harvest looks like this. Oh, we'll, I guess it's this or starvation."

Americans today have the luxury of throwing away food willy nilly. Most people elsewhere don't.

[citationneeded.jpg]

Citation? It may be just a single case, but I bet this kid would have eaten funny-looking corn had he been given the opportunity:

[upload.wikimedia.org image 300x191]

For the love of Pete, he has poultry almost within arm's reach and he won't touch it. More finicky than Mikey.


Right? Pluck that sumbiatch and roast it up.
 
2013-05-12 01:43:44 AM  
Don't eat commercial mushrooms then.


I can't even bring Norvegia cheese back to the US- it isn't pasteurized.

And Kinder Eggs- totally illegal in the US.
 
2013-05-12 01:47:48 AM  

profplump: We could just irradiate food


Yeah? Well enjoy your giant, radioactive mutant cheese mites, pal !
 
2013-05-12 01:53:58 AM  
What the f*ck is wrong with French people? Seriously, they make Germans seem well-adjusted and tasteful.
 
2013-05-12 01:58:13 AM  

joeshlabotnik: Mimolette is great! It's kind of like a gouda-y cheddar. Nothing pretentious or weird about it. It's just cheese. The mites that some of you are so icked out about are microscopically invisible; you'd have no idea they were there unless you read it here on Fark. You probably have worse in your mouth right now.


And if I spit on your Mimolette, would you eat it?
 
2013-05-12 02:20:37 AM  
Mimolette is not pretentious, cheese mites are harmless, and the only cheese that doesn't have things living in is the one you spray from a can.
Bon appetit!
 
2013-05-12 02:37:39 AM  

Dansker: Mimolette is not pretentious, cheese mites are harmless, and the only cheese that doesn't have things living in is the one you spray from a can.
Bon appetit!


Most cheese isn't made with living micro-organisms as an integral part of the process.

Milk for cheese is (generally) curdled with enzymes which may be derived from plant or animal sources, but the enzymes are not alive.
 
2013-05-12 02:46:18 AM  
HONEY anywww.theveganwoman.comone...?
 
2013-05-12 03:23:48 AM  

sleeps in trees: Puts on my TMYK hat. Lobster started as a poor man's dish in the depression. It was a cheap plentiful protein.


As I recall, in Colonial days, the indentured servant contracts sometimes specified upper limits as to how frequently  lobster could be given the servants as their meals.  So it was poor people food before that.


/now snails, OTOH
 
2013-05-12 04:03:24 AM  
This sounds a bit like gagh, which was best served live.
 
2013-05-12 04:37:04 AM  

Shadowtag: Ew, little crawly things on cheese? That's disgusting, let's not have that on any cheese.

/What do you mean that's how cheese is made. I thought fairies did it.


*snerk*
 
2013-05-12 04:49:33 AM  

puffy999: Are these mites potentially an invasive species, particularly for flora?

No?

Then allow it.


At least they aren't the kind of mites that turn carnivorous, mass in the billions, and eat living human flesh

///OR ARE THEY?

http://www.sfsite.com/05b/dust33.htm
 
2013-05-12 06:03:46 AM  

jshine: Dansker: Mimolette is not pretentious, cheese mites are harmless, and the only cheese that doesn't have things living in is the one you spray from a can.
Bon appetit!

Most cheese isn't made with living micro-organisms as an integral part of the process.

Milk for cheese is (generally) curdled with enzymes which may be derived from plant or animal sources, but the enzymes are not alive.


Allow me to elaborate: Any cheese worth a damn contains at least some bacteria or mold or both. If your cheese is entirely devoid of life, you might as well spray it from a can.
And if you don't eat your mites, how can you have any pudding?
 
2013-05-12 06:43:05 AM  

jshine: Most cheese isn't made with living micro-organisms as an integral part of the process.


Most cheese is made with living micro-organisms as an integral part of the process. What do you think is happening when the cheese is sitting in a cellar ripening for weeks, or months on end?
 
2013-05-12 06:51:03 AM  

JWideman: What about yogurt? It's full of live bacteria.


YOU'RE full of live bacteria!
 
2013-05-12 06:58:12 AM  

olomana: Mimolette is really good. I always buy a little sample when I see it. Kind of pricey.


In France, Mimolette is pretty much on the cheap side and as common as Gouda,Emmental, Cantal. I discovered that it tastes great grilled in my opinion (on pizza or sandwiches). I started buying it a month ago to replace lousy Emmental that is rather bland.
 
2013-05-12 09:24:33 AM  

Bad_Seed: jshine: Most cheese isn't made with living micro-organisms as an integral part of the process.

Most cheese is made with living micro-organisms as an integral part of the process. What do you think is happening when the cheese is sitting in a cellar ripening for weeks, or months on end?


I think he described how cheese starts. The only cheese I can think of that stops there is Mascarpone.
 
2013-05-12 02:50:42 PM  
You will pry my Mimolette from my cold, dead, probably-gnawed-upon-by-mites hands. (Stop blaming the Dutch, Frenchies!)
 
2013-05-12 03:06:24 PM  

stryed: JWideman: What about yogurt? It's full of live bacteria.

YOU'RE full of live bacteria!


Begun the culture wars have
 
2013-05-12 04:49:26 PM  

stryed: olomana: Mimolette is really good. I always buy a little sample when I see it. Kind of pricey.

In France, Mimolette is pretty much on the cheap side and as common as Gouda,Emmental, Cantal. I discovered that it tastes great grilled in my opinion (on pizza or sandwiches). I started buying it a month ago to replace lousy Emmental that is rather bland.


I miss orange cannonball cheese.  At least I can still get decent chevre here.
 
2013-05-12 05:38:11 PM  

radarlove: durbnpoisn: If you took the time to look through the electron microscope pictures of what is already in your mouth, belly, swimming over your eyes, living in your pillow, etc etc... you probably would be mortified.

Well, be mortified.  Because these little tiny monsters have been here for longer than us.  And we couldn't live 2 minutes without them.  I'm afraid you are just going to have to deal with it.

I tend to think of myself not as a single organism, but rather a community of organisms.  Thinking of it that way not only keeps me from getting squicked out by the stuff that a lot of people seem to be squicked out by, it also gives me a view of existence as a whole as varying degrees of communities.  That's a good perspective to have!


Hey, as long as they pay the rent and don't throw wild parties and trash the place, I have no problem with my body harboring the local microscopic flora and fauna.
 
2013-05-12 05:43:49 PM  

FrancoFile: stryed: olomana: Mimolette is really good. I always buy a little sample when I see it. Kind of pricey.

In France, Mimolette is pretty much on the cheap side and as common as Gouda,Emmental, Cantal. I discovered that it tastes great grilled in my opinion (on pizza or sandwiches). I started buying it a month ago to replace lousy Emmental that is rather bland.

I miss orange cannonball cheese.  At least I can still get decent chevre here.


Chevre,Brie, coulommiers camenbert are the common creamy cheeses. If you like Chevre, try Brebiou!
 
2013-05-12 06:44:29 PM  

stryed: JWideman: What about yogurt? It's full of live bacteria.

YOU'RE full of live bacteria!


25.media.tumblr.com
 
2013-05-12 06:45:15 PM  

profplump: ladyfortuna: I figured the odds were pretty low I'd actually get sick from it

Steak is probably okay. It has relatively small surface area, and comes from a single animal and wasn't processed much between the time it was cut from the primal and the time it was packaged. I'm not sure I'd go tartare, but you're fairly safe so long as the outside of a steak gets hot.

Hamburger... not so much. Tons of surface area, lots of mixing, lots of handling. Overcooked hamburgers suck, and I can totally understand if you don't want the center to hit 165°, but there is a non-trivial risk and the resulting illnesses can be very bad if you're unlucky, so be sure you know what you're doing.

You can do better if you grind your own, or even have the butcher grind it (depending on how clean they keep their equipment), so long as you don't let it sit around for long after grinding; like raw milk a lot of the danger comes not from the initial contamination, but from letting the contaminants sit around and breed. There's still some danger, but it's lower the less time you wait.

/ We could just irradiate food


Actually, the vast majority of steaks are now "mechanically tenderized", which consists of amachine stabbing it with hundreds of needles, effectively priming the interior of the cut for bacterial colonization.

/enjoy
 
2013-05-12 06:55:00 PM  

stryed: FrancoFile: stryed: olomana: Mimolette is really good. I always buy a little sample when I see it. Kind of pricey.

In France, Mimolette is pretty much on the cheap side and as common as Gouda,Emmental, Cantal. I discovered that it tastes great grilled in my opinion (on pizza or sandwiches). I started buying it a month ago to replace lousy Emmental that is rather bland.

I miss orange cannonball cheese.  At least I can still get decent chevre here.

Chevre,Brie, coulommiers camenbert are the common creamy cheeses. If you like Chevre, try Brebiou!


Oui, je le connais.  J'aime aussi reblochon.
 
2013-05-12 09:49:30 PM  

misanthropic1: Actually, the vast majority of steaks are now "mechanically tenderized", which consists of amachine stabbing it with hundreds of needles, effectively priming the interior of the cut for bacterial colonization.

/enjoy


Yo dawg, is this where I drone on about my grass-fed family farm beef supply?

Unfortunately that same beef is so damn tough due to breed/living outside 24/7/365 that you have to marinate it for like 3 days. *sigh* Stupid highlanders...
 
2013-05-13 12:13:05 AM  
The FDA needs to have all authority to ban anything removed.

Make them a labeling organization.  They get to put warning labels on anything they want.  But they have abused their banning authority too many times, they need to lose it.
 
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