Comments on: Nectar of the Gods!

By: Toby

Toby — Wed, 07 Mar 2007 11:53:06 +0000

Just to give you some background info on the cheese & pineapple phenonemon. There is a rumour going round that TV’s Judith Hann invented the iconic party snack but unfortunately I can discount this as the rumour was put about by myself and an esteemed colleague. I did manage, however, to get “Judith Hann Cheese and Pineapple” written in hieroglyphics on the set of a recent Cleopatra film.
Keep up the good work. Maybe a full English breakfast drink could be next on the menu.

By: Mr. Fatuous

Mr. Fatuous — Thu, 18 Jan 2007 08:47:47 +0000

Chriiiiiiiiis, I don’t wish to alarm you but I think working with erotic veggies has had a drastic side-effect. Your i’s appear to be breeding. At this rate you’ll be Chriiiiiiiiiiiiiiiis before the end of the week.

By: Chriiiiiiiiis

Chriiiiiiiiis — Wed, 17 Jan 2007 20:42:24 +0000

I was hoping that even if it set, the blending action would mean the little cheesy particles would stay small in size, bit like making ice cream, and thus slide down the throat much easier. This clearly requires some experimentation.

How I dream of Dairlylea measurement! I’m afraid I have to check all fresh produce coming into the UK is free from erotic shapes, to help ensure ‘Thats Life’ never gets back on the telly

By: Mr. Fatuous

Mr. Fatuous — Wed, 17 Jan 2007 16:06:57 +0000

Have you seen what happens to cheese sauce when it cools down? It’s just replacing the monkey sick texture with baby sick.

I appreciate the input of a food technologist though, even though I don’t have the faintest idea what one is. Do you measure the internal angles of dairylea triangles?

By: Chriiiiiiis

Chriiiiiiis — Wed, 17 Jan 2007 15:44:49 +0000

As a food technologist I feel I should help with your monkey sick texture problems. How about pre-preparing a nice cheese sauce and cooling it down before blending?

Alternatively, simply sieve the pasta out of around 6 cans of macaroni cheese – win!

By: Wh|te Russian

Wh|te Russian — Wed, 17 Jan 2007 00:49:05 +0000

*omg*
This is so wrong it’s good!
Now where to get me a nice total blender….

By: Carling in a Stella glass

Carling in a Stella glass — Sun, 14 Jan 2007 00:38:05 +0000

This is an absolute top notch effort. The stick is not important here, as for freezing, when was the last time you had a frozen pineapple and cheese stick? This whole experiment works for me and I shall be trying it in the near future. Best thing since Frasers ostrich scotch egg.
Keep ‘em coming.

By: Dave

Dave — Sat, 13 Jan 2007 22:48:39 +0000

dude, why not freeze teh smoothie into cubes and stick the cocktail sticks in them so you have frozen cheese and pineapple on a stick!

By: Mr. Fatuous

Mr. Fatuous — Sat, 13 Jan 2007 14:01:24 +0000

I’ve tried that pineapple cream cheese. I’m afraid it’s nothing but a synthetic charlatan, I wolf in cheese clothing if you will.

They say the eyes are the windows of the soul. Those very eyes are mine and those eyes had stayed up to 4 o’clock in the morning drinking vodka and playing online poker. Hence the glassy dead eyes of a freshly gutted fish instead of the usual bright sparkling pools of joy. Look at them, they’re so tired they can’t even be bothered to have symmetrical bags underneath them.

By: Adrian in Dallas

Adrian in Dallas — Sat, 13 Jan 2007 13:34:13 +0000

One of the more fabulous inventions ever to grace a bagel is pineapple cream cheese (in America the brand called “Philadelphia” is perfectly delicious for this purpose). My suggestion, then, is a PINAPPLE CREAM CHEESE SMOOTHIE! Because the pineapple in the commercially-prepared cream cheese is already chopped into wee bits, lumps are minimized easily. Are you up to that, mking? (And, by the bye, is that you looking so completely WASTED as you test-sip the “smoothie” in the photo above? Your eyes say you’re prefer a Guiness smoothie…)