Don't worry, I can't smell anything as I sit in front of my computer but that sure would be amazing if I could. Come on Bill Gates, get working on that. Anyway, hope everyone had a nice weekend. I spent mine doing a little fishing. I even caught a fish! It was most triumphant. Another quick one today as I don't have much fluff to add.
Let me post this question to you, if you know the answer then please let me know. I was in Subway yesterday ordering my footlong grilled chicken sub on honey oat (probably the healthiest thing you can get other than the 6") and the lady behind the counter asked me what type of cheese I would like. I pretended to look at the selection as if I were really thinking when I already knew I was getting provolone because I enjoy its taste and it isn't as stong as swiss or as boring as american. Then, staring into the cheese bin through the sneeze guard, a Deep Thought occured to me. Why is the american cheese always square and the provolone is always round? Does this affect the curing process? Is it merely so people can identify it without having to smell or taste it? Have you ever seen round american cheese or square provolone cheese? I mean swiss is easy to identify. If you don't know why swiss is easy to identify then I suggest you go out right now and jump off the top of a tall building.
Even wikipedia didn't have the answer and they have everything on that website. So if you know the answer, please let me know. Otherwise, this will have to remain a Deep Thought...
1 comment:
provolone is round because it has three letter "o"s in it. everyone knows that....
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