![]() 10/28/2015 at 13:25 • Filed to: what is this gordon-zohla thing?, Can I have some like bacon and cheddar with that? | ![]() | ![]() |
Especially things that should not have Cheddar in them or Bacon. Like Risotto or any french dish ever.
![]() 10/28/2015 at 13:29 |
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I agree. While cheddar is good, it doesn’t always belong.
![]() 10/28/2015 at 13:30 |
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what would this be then?
![]() 10/28/2015 at 13:30 |
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Disagree. Hot Sauce. In that it's not original in any way but most of the time it works.
![]() 10/28/2015 at 13:30 |
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Exactly, Cheddar is good on certain things, but not everything.
![]() 10/28/2015 at 13:30 |
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Everything should have bacon on it. Always. I reserve the right to “ruin” every food with bacony goodness.
![]() 10/28/2015 at 13:31 |
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Vermont, Wisconsin, New York, even Ireland... Cheddar is delicious and the best and I will hear no opposition.
/LS fan rebuttal
![]() 10/28/2015 at 13:31 |
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I only put hot sauce on either thai food or chicken wings.
![]() 10/28/2015 at 13:32 |
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I never said Cheddar isn’t good, but it doesn’t not belong everywhere.
![]() 10/28/2015 at 13:33 |
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You heathen, you’d be kicked out of a French countryside restaurant for that.
![]() 10/28/2015 at 13:33 |
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Know how I know you’re not ‘Merican? ;)
![]() 10/28/2015 at 13:34 |
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Na they’d see that I own a Twingo and accept me as their own, then grow to embrace my bacony ways.
![]() 10/28/2015 at 13:35 |
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![]() 10/28/2015 at 13:35 |
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Aftermarket turbos, you can put them on almost everything but 75% of the time the result is explody mess.
![]() 10/28/2015 at 13:35 |
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you probably like your salsa ruined with fruit too you monster.
![]() 10/28/2015 at 13:35 |
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I’ve never seen/touched a gun.
![]() 10/28/2015 at 13:36 |
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There’s not a lot in a French countryside restaurant that doesn’t have bacon in it to start with. Except the wine, natch.
![]() 10/28/2015 at 13:36 |
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I haven’t eaten salsa in years.
![]() 10/28/2015 at 13:37 |
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I mean real restaurants, not the touristy sort.
![]() 10/28/2015 at 13:39 |
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i’m not an ls-fan, but...
![]() 10/28/2015 at 13:39 |
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Yes, quite. It varies a bit depending on what part of the country you’re in, but most French savoury food uses at least some bacon in the base, stock, sauce, whatever. Poultry is usually larded with bacon. Every time anything is fried, they chuck in a handful of lardons.
![]() 10/28/2015 at 13:40 |
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That’s what makes cheddar a great analogy. It’s good, but not on everything.
You wouldn’t put cheddar in your Thanksgiving turkey, would you?
![]() 10/28/2015 at 13:40 |
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Sounds right to me.
Throwing cheddar on a poorly made, lifeless dish can still make it downright tasty.
![]() 10/28/2015 at 13:41 |
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I dont know anything about cheese.
So LS all the things... No really, do it!
![]() 10/28/2015 at 13:41 |
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Oh sure, you can use pork as the basis of the dish, that is one thing, the other is ordering a Ratatouille and asking if they have any bacon.
![]() 10/28/2015 at 13:42 |
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I like cheddar.
![]() 10/28/2015 at 13:43 |
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Indeed, I agree with you on that, I never said it was bad.
![]() 10/28/2015 at 13:43 |
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I mean, if cheddar always made everything better I’d agree with you.
![]() 10/28/2015 at 13:43 |
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I’m mocking the stubbornness.
ETA: wait, that double negative... So it DOES belong everywhere?? LOL
![]() 10/28/2015 at 13:43 |
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So do I, but on selected things (and moderation).
![]() 10/28/2015 at 13:43 |
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I think it’s a pretty spot on analogy. You wouldn’t take an F40 and throw an LS3 in it.
![]() 10/28/2015 at 13:43 |
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As a cheese fan, LS all the things!!!!!!
![]() 10/28/2015 at 13:44 |
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Doesn’t not? So...it does?
![]() 10/28/2015 at 13:44 |
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![]() 10/28/2015 at 13:44 |
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If you go to a French country restaurant and order the rat, it’s not like you can really make anything worse from there.
![]() 10/28/2015 at 13:45 |
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If you mean rashers specifically, then no. Just no.
Anyway they cause cancer. At least, that’s the theory today.
The rasher will be probably be a super food next year.
![]() 10/28/2015 at 13:45 |
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But taking an Iron Duke Camaro and sprinkling it with cheddar is an interesting proposition.
![]() 10/28/2015 at 13:46 |
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I mean, I do live in Michigan now... The kind Midwesterners will deep fry and/or coat in ranch/cheese anything that stands still long enough.
![]() 10/28/2015 at 13:46 |
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That’s 2 reasons now. 1=In MERICA (fuck yeah), bacon goes on everything, usually in conjunction with cheese. 2=someone, at some point, will show or hand you a gun.
![]() 10/28/2015 at 13:46 |
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But I love ratatouille, I still dream about the ones I ate in Provence.
![]() 10/28/2015 at 13:48 |
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Oh shit. I maed mistaek
![]() 10/28/2015 at 13:49 |
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I can sense the diabeetus
![]() 10/28/2015 at 13:49 |
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There’s a burger place here in Indianapolis that has a burger called the ‘Burnt Cheese’. Basically, they put a piece of cheddar on the grill so that it gets all crispy. Then they put it on the burger with some more cheese. It's amazing.
![]() 10/28/2015 at 13:49 |
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Is this one of the restaurants that serves rat, frog and snail?
![]() 10/28/2015 at 13:50 |
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And now it’s stuck in kinja Forrrrevvvverrrrrrr :)
![]() 10/28/2015 at 13:50 |
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I guess it’s a personal analogy only then.
![]() 10/28/2015 at 13:51 |
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Awesomeness. LS equivalent for sure.
![]() 10/28/2015 at 13:52 |
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![]() 10/28/2015 at 13:53 |
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GOD DAMN YOU KINJA
![]() 10/28/2015 at 13:54 |
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Yes, and any household animals you bring to them.
![]() 10/28/2015 at 13:55 |
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Je regrette que je dois te dire, mais tu as tort. Il y a beaucoup de bacon en la cuisine Française. Par example, le pain de viande Niçoise a bacon et champignons et il est delicieux.
![]() 10/28/2015 at 13:57 |
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Miatas are best with cheddar is what you’re saying.
![]() 10/28/2015 at 13:57 |
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you need to post up what 24oz beers you can buy at your local gas station to regain your screenname.
![]() 10/28/2015 at 13:59 |
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Ok, fine using pork in preparing the food I understand, what I’m talking about is asking for the scratchings included on something already prepared.
![]() 10/28/2015 at 14:03 |
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I don’t know…might just work!
![]() 10/28/2015 at 14:03 |
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Type 1 for 29 years now! Still going strong! I know how you meant it.
![]() 10/28/2015 at 14:04 |
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I might.
![]() 10/28/2015 at 14:05 |
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Ah jeez, sorry.
![]() 10/28/2015 at 14:05 |
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There’s a gas station near me that sells Chimay
![]() 10/28/2015 at 14:06 |
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I doubt there’s a more abused dish in French cuisine.
http://cuisine.larousse.fr/recettes/detai…
![]() 10/28/2015 at 14:09 |
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Hey son, you keep yer fancy talk to yourself, we speak ‘murican here!
![]() 10/28/2015 at 14:13 |
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Really, no worries. I got the joke, also, this:
![]() 10/28/2015 at 14:14 |
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Not sure that’s the type of place I would eat at voluntarily.
![]() 10/28/2015 at 14:20 |
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As someone from Wisconsin, cheddar belongs on all food. A block of cheddar is also an acceptable snack.
![]() 10/28/2015 at 14:22 |
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FancyPantsSteve
![]() 10/28/2015 at 14:24 |
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This. I think Mercedes V12 swaps should be a thing. Also, fuck people who ruin French food with cheddar. Guh
![]() 10/28/2015 at 14:27 |
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I do love me some red chimay
![]() 10/28/2015 at 14:28 |
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I have a bottle of Chimay blue in my fridge that needs to be consumed. However, I hope it isn’t corked because it has been there for nearly a year. I don’t drink very often.
![]() 10/28/2015 at 15:08 |
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Good on nearly everything. And sometimes, on something that it probably shouldn’t be on, but the adventure can still be fun.
![]() 10/28/2015 at 15:26 |
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or Conies (chillidogs)
![]() 10/28/2015 at 15:30 |
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If one considers Pancetta or Prosciutto to be bacon then I wholeheartedly agree with you.
![]() 10/28/2015 at 16:36 |
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Or apple pie.
![]() 10/28/2015 at 16:38 |
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100% correct.
And a small-block chevy is that processed flat square of cheese you get in vacuum packed bags.
Sure it works on things that you put cheese on, but if you’re putting cheese on something there’s plenty of other more interesting cheeses out there.
A bit of Gruyere? Gorgonzola? Wensledale? Grana Padano?
So many interesting choices...
![]() 10/28/2015 at 17:20 |
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Please explain
![]() 10/28/2015 at 17:21 |
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All this cheese talk is getting me hungry.
![]() 10/28/2015 at 17:37 |
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There is a whole world out there for you to discover. I put it on mac and cheese, taco rice, hash browns, eggs, all sorts of stuff.
![]() 10/28/2015 at 17:37 |
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I would eat that.
![]() 10/28/2015 at 17:38 |
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You just cut it thick and call it "pork belly" and it fits in all sorts of haute cuisine.
![]() 10/28/2015 at 17:39 |
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Mango needs to get out of the salsa game.
![]() 10/28/2015 at 17:40 |
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That would be an amazing troll
![]() 10/28/2015 at 17:42 |
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Some places in the US (south) put a slice of cheddar on apple pie. I don’t get it and don’t want it.
![]() 10/28/2015 at 18:12 |
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In some places of the U.S. it’s customary to serve hot apple pie with a slice of cheddar on top.
It’s gross but if they’re gonna do it anyways they could at least use classier white Vermont cheddar.
![]() 10/28/2015 at 18:13 |
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Oh god, that’s almost as awful as ranch dressing
![]() 10/28/2015 at 18:15 |
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mmm... pulled pork with brie...
![]() 10/28/2015 at 18:33 |
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Is it because it makes everything pretty damn tasty?
![]() 10/28/2015 at 18:33 |
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It’s because it only works in brash things.
![]() 10/28/2015 at 18:35 |
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I think you're eating the wrong stuff
![]() 10/29/2015 at 00:35 |
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lol im buying an LS this weekend to rebuild and stuff in something that never came with one
![]() 10/29/2015 at 08:35 |
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So that’d be a challenger (pork) with a mopar big block (alternative choice but fucking tasty...)