Books. Bikes. Boomsticks.
"The right to buy weapons is the right to be free." -A.E. van Vogt
"If you want to age your cheese on wooden boards, just move to Somalia you anarchist Randroid!" http://t.co/rPRoh9nIYn
— Tamara K. (@TamSlick) June 8, 2014
Cheese? Meh.But touch my bourbon and I will cut you!
Oh, but I see in the comments that a hashtag is now involved. Hashtags are the mightiest political weapon ever devised, just ask Lady Michelle. No mere FDA regulation can possibly stand against it. So I'm sure everything will be fine.
What's next ... making vendors wash the protective coating off eggs requiring them to now be refrigerated?
That's what cheese is, gone off milk with bugs and mold.
Government is like gut flora. A little of the right types of bacteria allow things to move smoothly. Too much and you die in a pile of bloody, toxic shit.
Heaven help us if they ever figure out how yogurt is made...
I wonder if they will go after the mold in Roquefort, Bleu d'Auvergne, Gorgonzola, Stilton and Blue Cheese next.
I suppose casu marzu cheese is okay if it's on plastic.
I thought the microbes and molds and other nasty stuff was the whole POINT of fancy cheese?
Oh the Humanity. Aging cheese on Wooden boards is now regulated. The regulators need to get out of the Classroom and into the real world
I know nothing about cheese, but if it were me, how could this be done clandestinely? I mean, illegal Aliens come into this country and set up marijuana grow operations in State parks and the FedGov seems unable to do anything about it, even though all that fancy equipment was purchased just so hey could detect grow operations. Isn't their a way to make them in secret with a facade of cheese wheels being grown (or ripened or whatever) on plastic to make the bureaucrats happy?(A side Note)By the way, lovely Valkyrie, we need to do something about your revolver. I am thinking an EAA Witness Match in 10mm.
It makes one wonder how people survived eating cheeses aged on wood boards for all this time, doesn't it? According to the FDA, humanity should have died out from listeria millennia ago.
To directly answer the question of you post title, I believe the answer is "no".
LIPIDLEGGIN’by F. Paul WilsonI thought it was an amusing speculation when I first read it in the late '70s. Now I'm not so sure.It can be found at: http://billstclair.com/DoingFreedom/000623/df.0600.fa.lipidleggin.htmlstay safe
According to the CDC website, which actually has a mug shot of listeria monocytogenes (I can't make this stuff up), the incidence of listeriosis in the US of A is (drum roll....).000048 percent. Probably explains why the state of Wisconsin (or France) has not yet been depopulated. I am thinking that injuries due to Q-tips must exceed that figure.
Tam;Maybe I’m grown cynical, but my thought here is that if you think that this is a “muck up” or a “mistake,” you’ve got another thing coming. You know who doesn’t age their cheeses on wooden boards? The big cheese companies, that’s who. You know who hates competition from small artisanal cheese outfits that DO age their cheese on wooden boards? Yup. Guess who’s tied to big ag and all of their lobbying prowess and power? Damn, hit that one out of the park.This is just another arm of the cronyist state, flexing their muscles to defend those campaign contributions. They’ve gotten so lousy in the ag business that it isn’t even worth analyzing changes in this industry to see who/what/when/where and why. The answer is always “big money cronies/soliciting barriers to entry and competition elimination/all the time/all over the damn country/to eliminate the need to be competitive and offer better products for better prices by eliminating those who compete against them and provide better products for better prices by soliciting political influence via various means.”
Too bad the cheese inspector could not get some original Limburger. During the Hundred Years war, roving bands of merc's got so bad German women would sew their cheese in cloth bags and the old man would bury them in the horse manure pile. Age cheese on a board? Highly sanitary. Cheese heads to the contrary.Strabnger
Her bio says she was raised on a family farm in Wisconsin, and spent six years as an award winning journalist. It's a safe bet that her parents were loyal supporters of the eternal blackguard William Proxmire, and she herself must be an Obama supporter, if the journalism I've seen for the past thirty years is any sort of guide.And I feel no perverse jolt of schadenfreude. It's impossible to take the smallest pleasure in this, not the way I did at that silly woman in Austin, Texas because decent cheese is going outlaw.The Cheese Police, they live inside of my headThe Cheese Police, they come to me in my bed ... "Mike James
Eco war - wood is for burning, not building or storing? Next up - whiskey? Not sure, but I think this may have started in the "home of how curved a banana can be" EU. Bleu (Blue) cheese and others in trouble a while back.
I'm afraid Goober has it. Most of these burdensome regulations are at the behest of large corporations, and are designed to drive smaller businesses under.
John A. yeah. I have a cookbook where an Irish gal talked about the difficulty of convincing the EU food types that you can't make and age hard cheese in a constantly 100% sterile environment because otherwise you don't get cheese. LittleRed1
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