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(Delish.com)   "The perfect job doesn't exis...OMG, YES IT DOES"   (delish.com) divider line
    More: Spiffy, Corporate governance, Chief executive officer, Executive officer, Chief executives, Ton, The Work, American films, Snack food  
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1329 clicks; posted to Food » on 24 Jun 2020 at 7:35 PM (6 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



13 Comments     (+0 »)
 
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2020-06-24 10:08:20 AM  
Damn, that'd be a nice job... but I'm holding out for the "person who brushes sand off the butts of Sports Illustrated swimsuit models" job.
 
2020-06-24 3:47:04 PM  
Knob polisher isn't a bad side gig....

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2020-06-24 3:52:05 PM  
This would make a good idea for a movie. A man desperate for cash but with a great undiscovered talent for cheese tasting gets the job against all odds. But unfortunately he's also lactose intolerant, and has to hide this affliction at all costs.

And looks like Netflix is already on the phone. Be on the lookout for "Shiatblaster" starring Adam Sandler, streaming August 1st.
 
2020-06-24 3:57:37 PM  

Cagey B: This would make a good idea for a movie. A man desperate for cash but with a great undiscovered talent for cheese tasting gets the job against all odds. But unfortunately he's also lactose intolerant, and has to hide this affliction at all costs.

And looks like Netflix is already on the phone. Be on the lookout for "Shiatblaster" starring Adam Sandler, streaming August 1st.


Make him vegan and get me the first 10 pages by Monday
 
2020-06-24 4:59:52 PM  
Company offers contest to win $1500, some vouchers for a vacation to an industry trade show in Wisconsin, and some cheese.

OMG, sponcon is so delicious.
 
2020-06-24 6:30:22 PM  
We already knew about stunt cocks from Orgasmo.
 
2020-06-24 7:41:36 PM  
...how much does it pay to write for Delish?
 
2020-06-24 8:44:30 PM  
The perfect job pays $5,000? I would assume a "perfect job" would include a salary with another comma.
 
2020-06-24 9:22:49 PM  
I just started working in the cheese department at the King Soopers near me where I took a job to supplement my income while my personal chef service is suffering because of COVID-19.  I think I'll go fill out the form. :)
 
2020-06-25 12:27:06 AM  
No it doesn't!
 
2020-06-26 5:34:10 AM  
lol, I went ahead and applied! I love cheese so much!!! but not enough to post their hashtag in my social media as part of the application, so we'll see.

in my previous life, the local supermarche had An Actual Cheese Lady who was beyond-wonderful. I'd be poring over the selection and she'd appear out of nowhere and be like, "oh I'm sorry I know you usually come in for Chaource (or Leidsekaas, etc.) and I can assure you I ordered more and it will be here X days from now." - she was also in charge of the olive & pickle situation both canned/jarred and free-range, and wow did that lady know what she was doing.

here are some other favorites - St Andre, Vacherousse d'Argental, Cashel Blue (TO DIE FOR), yes yes some sliced cheap Muenster (so underrated!) and I think the sammich in the skillet was just some inexpensive Camembert?

can't locate mine own pic (yet) but a recent new-to-me favorite - Huntsman. oh, lawd. you need to find this. 1+ layers of Stilton inside an entire Double-Gloucester, melts in your mouf.

the Camembert and Queso Fresco from ALDI are cheap yet respectable. our local shop-rite has an own-brand whole-milk mozzarella that occasionally goes on crazy-sale at $1.99/16oz and my only regret is never having enough freezer space lol.

oh wait, here's some standart double gloucester on pain'd'avignon mit Tomaten und 7-spice. you really need a cheese melting dome to get that effect (have I mentioned the part where I'm crazy?)
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2020-06-26 5:58:15 AM  
hm and I can only find this 1 very anemic looking photo, but - CHEESE CRISPS!

anything vaguely-melty works. shredded is better for control, but here you can see my lazy-ass simply cut in half some deli slices of provolone. I should have gone longer for caramelization but trust me those things got inhaled at Thanksgiving diiner. also-good: cheddar, mozzarella, muenster, colby-jack, colby, jack, those wonderful-scary Cabot habanero ones, queso fresco, ... oh I think ALDI even has a colby-cheddar now?

oven to, oh I d'nno, anywhere 200dF-325dF is fine, depending on how long you want to babysit. it gets quite tempting to let them get browner and browner, except then BAM! burnt children that only someone like me would love.
parchment paper an absolute requirement. if you try using foil you will feel shame and regret for the rest of your life, ah garontee (actually I don't, I have zfc, I never tried this with anything except paper. parchment paper is life.)

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2020-06-26 6:49:58 AM  
oh, and since I'm already old-man-rambling lusting for the cheeses:

here is key lime Quarktorte. made with motherflippin' Quark from scratch. made from whole-milk yogurt also from scratch. baked properly in a springform pan, but then served on a motherflippin' π-plate, just for the lawlz.

man, I really wish I had included this one in my application to that cheese-job.


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