toadjones79

There are many really, really good cheeses in the US. Obviously we don't compete over the same cheeses, like we aren't trying to best the Italians' zizzonas (yes, that's a linguistic double entender). But Wisconsin is the origin of Colby (which a fresh Colby is my personal favorite) and has perfected quality mass produced cheeses (Colby, cheddar, mozzarella mostly). The local favorite is fresh cheese curds. They deliver them, still warm, to vendors like grocery stores and seven gas stations. They sell out within an hour, usually, so people have to plan their timing to get any without making a special trip to any of the half dozen local cheese producers in any given area. I think we produce a lot of American cheese, but we don't eat that crap. Here is a picture of just about half the cheese at a grocery store in Green Bay. The prepackaged sliced cheeses and stuff take up another whole aisle.

The East and West Coasts are good at more complex cheeses. And Wisconsin imports them in bulk and processes them for individual sales (cut and package) on a very large scale due to an unusually high demand for cheese here. Making it easier and cheaper to get really great cheese in Wisconsin than .most anywhere else in the country. Also, although I don't drink, most wisconsinites can drink most Europeans under the table, which is extremely unusual as I wouldn't make that claim for most of the world. There are a lot of signs in bars in Germany and England barring people from Wisconsin from entering drinking competitions there for a reason.

I live in Wisconsin.

My mom used to be an official Ty ^® dealer. She has bags and bags if those leftover in her basement. Iirc she has the Erin one that is worth an absolute fortune.

Right before the market crashed on them, some flipper sold one to a secret Ty representative and told a story about how she bought them at my mom's store. They instantly pulled her from being a dealer. It was devastating at the time. Just suddenly cut off her main source of income. In the end though, I think it was a fortunate blessing.

She was skirting and Ty's rules though. She couldn't sell them for more than the price set by Ty. But she could give them away as a promotion if people bought other merchandise. So she would give away the highly sought after ones with a purchase of $100-200 of other merchandise. She had lines out the door.

Would gesturing vaguely a second time answer your question satisfactorily?

It's a fair point. I'm one of the lucky ones, really. For now I only have to suffer embarrassment.

Zero symptoms. It's something very common, and usually discovered by coincidence. But I'm down 40 pounds so far. My grandmother died of non-alcoholic cirrhosis. It was horrifying to watch as a teen. Now that I'm in my forties this diagnosis, which is common, seriously scares the hell out of me. So I take it as a good thing that I am using to make lifelong changes. Crossing my fingers. I still want to lose 20-30 pounds. If nothing else I'm saving great money avoiding the convenience food I abused on a daily basis. And I'm getting really into working out and am hoping to get some "gains" in the next couple months.

I'm sorry we have become the burden the world has to deal with right now.

I was going to guess Minnesota when you said garbage plates. But I guess that's different too. Wisconsin (where I am) has tons of cranberry bogs.

Cold soda, pour a short burst of soda over the ice to "rinse" it and prevent the texture of the ice from stripping the carbonation (same thing that happens when you put mentos in soda). It also fills the glass with as much carbon dioxide as possible, displacing the oxygen. Then tip the glass slightly and pour against the glass and between ice cubes about half way, rest for just a second (not completely) and finish pouring.

Ice from a home freezer is completely frozen, but a dedicated ice maker for restaurants or gas stations will have ice that is still wet which makes this far easier.

The absolute easiest and best way I have found is a Qarbo bottle. Which is a brand of home carbonator that allows you to carbonate any liquid and slowly release the gas. I will fill it with ice and soda, then recarbonate it before shaking it while pressurized.

Yes, I'm an American.

My allotment would be taken up by my wife and kids. So I'd have to ask.

Is cheese curds a thing where you are? If so, I might be where you are.

(gestures vaguely:) I'm American...