Axiom Home Page Forums General Discussion The Water Cooler Petit Aveu (Little Confession for anglos)

While we're confessing deep dirty deeds, I confess I have developed an unhealthy addiction to this website. Although I use it strictly to help the Axiom site reach out to more people in their native tongue . . . Language Help

For THIS, Al Gore built the Internet?

Bren R.

TOO FUNNY! I particularly love the Axiom web page in "Elmer Fudd." Peter is gonna LOVE this.

Hmm? You're a very strange lady, Amie. But, you're a heck of a lot of fun.

"Axiom woudspeakews adhewe to the wigid scientific measuwement standawds and psychoacousticaw testing pwotocows devewoped at the Nationaw Weseawch Counciw (NWC). Axiom's foundew, Ian Cowqwhoun (pictuwed weft), was a membew of the owiginaw gwoup of weseawchews on the pwoject and has been invowved wif the NWC since 1982. Wead mowe about the weseawch and Axiom's wowe in it."

I thought it would be fun to change the UK section of our site to 'real' cockney. {giggles}

Do you think Amie is trying to show off with her sig?

I was thinking more 'inspire'

yes, you have "inspired" me not to come live next to you.

bigjohn

Actually, with the lake carrying sound so well, I may have ruled out our entire neighborhood for you. Tee hee!

I trust you play a lot of Shania VERY LOUD, just to make her feel good.

Perhaps you should add a few more M80s.

LOL. I was waiting for that.

We like to play a little ACDC, too, for Mutt!

Don't forget the Def Leppard!

We lived on the east end of the lake when I was a kid, so the sound didn't travel out so far. I used to take my Hi-Fi rig down to the ice in winter so I could practice my figure skating.

Things are different today however, "Real Guys" don't Figure Skate anymore, and you don't need tunes for hockey.

Nice to have you back on line!!
Don't be such a stranger on your own site!
Rich.

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Don't forget the Def Leppard!

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Years of expensive therapy still haven't helped with that...

"[Repeat Chorus]

[guitar solo]

Ooh yeah

[Repeat Bridge]

Love bites, love bleeds
It's bringin' me to my knees
Love lives, love dies

[Repeat Chorus]"

They just don't write social commentary like that anymore. In fact, I think it's a law that lyrics such as those can't be penned anymore. The Wussy-Rock Act of 1998.

Bren R.

>>2 M80s
2 VP150s
5 QS8s
2 EP600s

Is it just me, or is that an awful lot of speakers for a 7.1 system ? If we can ask, how are they all wired up ?

I remember the "EP600 center" image so not sure where the VP150s fit in

Hi Amie:
Cool site!

But your confession might be the most insidious of all: Shouldn't you be addicted to this site? We miss you around here, and we could probably use some more estrogen to tame all the testosterone around here!

No doubt.

And what about some of the other Axiom employees. I'm sure they would have some great info to add.

But when I tried to post BigJohn made fun of me. Pout!

He's just jealous of the dual 600s!
Besides, he's mostly harmless!

"Besides, he's mostly harmless!"


Yes....."mostly"

made fun of you? ME...? no....!

just remember, i am laughing at you, not with you..

J/K, i think its great when you come around. its not everyday that we get to talk with the co-owner of the company where we bought something. i mean, i paid more for my truck and my furniture, but i sure aint talking with the co-owners of Mercury and Lane.

i think you being in here is awesome. it helps to erase the line of us being just customers. i think it shows that you have a genuine concern for what we have to say, and not just for how much money you can get from our wallets. although, i am sure that is important too.

please, dont let me run you off..i am really a nice guy.... mostly...

bigjohn

It IS kind of a special treat when Amie posts.

I appreciate Alan's comments too, of course.

Participation on these forums by Axiom staff measurably adds to the educational and enjoyable atmosphere that keeps me coming back.

Well, if there could be less beer talk and more cheese talk, I would be in! With meaningful contributions! Which reminds me of a funny story, and officially counts as hijacking this as a beer thread . . . but in university our 'brother' house countered our wine and cheese party with a beer and cheesies party. And that is where I first discovered that cheese comes in a can . . .

Ah, yes...the Infamous Liquid Cheese!

RC and a Moonpie anyone?

Live from Austin, Texas.

WhatFurrer

can you even get RC cola anymore?

that was our dessert of choice when we used to stay with our granny during summers..RC Coca Cola and a moonpie.. but she would make us finish our veggies first.

you just brought back some memories!!

bigjohn

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Which reminds me of a funny story, and officially counts as hijacking this

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Yeeay! She IS one of us... she IS one of us!

>>Well, if there could be less beer talk and more cheese talk, I would be in!

I could enjoy a good cheese thread...

Hey, bridgman said I could!

I'll start - Cashel Blue - creamy blue cheese from Ireland. When I lived there we ate it on British BSE Burgers to prove we were tough (height of mad cow disease scares over there when every burger implied you felt above the odds! And instead of checking for bombs at the Northern Ireland crossing, they used to check for carcasses in your trunk!) Now, when they get it at my favourite cheese store in Toronto, I eat it all on its own with a little port. . . divine.

What's your fave?

Cashel Blue is one of my favorites as well. I had a small wedge of it last night with a glass of Moscato d'Asti. My favorite cheese is Roaring Forties Blue from Australia. I can eat it like candy. It has a crumbly, grainy texture with a nutty sweet taste.

Since I'm a smoker of 16 years, and the subtle nuances of flavour are lost on me...

I like cheddar - Bothwell (made in New Bothwell, Manitoba)... old... then left to get furry and older.

A connoisseur I'm not.

Bren R.

That one definitely goes on the list to try!

Hey, I like to learn! Thanks for the tips.

I'm embarassed to say that I'm not really a cheese connoisseur. I enjoy lots of different kinds of cheese, just not usually on its own. Inspired by your enthusiasm, I'll try harder.

I've always really liked Tillamook vintage white sharp cheddar (Oregon).

My uncle served us 10-year-old cheddar at Christmas. That was pushing the envelope a little too far for me! 7's my limit!

A chunk of good 5 yr old cheddar with a warm slice of homemade apple pie. Now that is what I call a great dessert.

Nothing to be embarrassed about. If by cheese connoisseur you mean a person who has tried lots of cheeses and remembers a few that he prefers, that's me. I've always enjoyed cheeses but really increased my intake a couple of years ago when I started a low carb diet. I started eating cheese for dessert, usually with a port wine and then tried a few other dessert wines. And I may have cheese like a Spanish Manchego, Asiago or a Dutch goat gouda with Chorizo or some other spicy sausage, or a chedder cheese with a burger, or I'll top a steak with any variety of blue cheese. But I think just about any cheese is great by itself.

Also, I'm fortunate to live across the street from a Whole Foods Store, which has a great selection of cheeses. I've tried many (maybe 2/3) of the ones they have. I can't think of any cheese that I dislike except maybe American slices, Cheese Whiz, and Velveeta cheese, but I think those really are petroleum products. I've had that Tillamook chedder, and I enjoyed it. Ireland, England and Canada have some very good chedder cheeses. I'd also recommend a California Jack cheese, not the Kraft Monterey Jack that you'll find in the local big box grocery chain. This one has an orange color and is very good by itself or would go well with a burger. I think the chedders and the Jack would be fine with beer.

I have to admit to being another cheddar hog, born and raised in Southern Ontario you see. The big treat is on hunting trips where (among other things) we bring up about a 15 pound ham, a few blocks of Balderson 5-year-old cheddar, a bag of apples, a few packs of wraps, and a big knife (guns, too, but they don't help when you're making lunch).

Any wrap with 5 year old cheddar in it is a Good Thing in my books.

Now I can hardly wait till September to bring out the gun and cheddar and go hunting (also born and raise in S. Ont.).

A nice sharp cheddar is my favorite, but I also really like blue cheese so have some new one's to try. Oh, and goat cheese. I really like goat cheese. American cheese is just plain icky. I've never liked it and still don't fully trust the food opinions of people who do (yeah, I'm a judgemental jerk sometimes).
When I feel like a treat I head to the Ferry Building here in SF where the Cowgirl Creamer has a shop. I got some very nice asiago there a while ago. Tastey tastey stuff. Oh, and Sharffenberger has a shop there and they make some of the best dark chocolate I have had since I moved back to the US from Germany. The kind that you don't eat. You put it in your mouth and let it evaporate....

jr

and I have too cause I live here... "It's the cheese"

My favorite is manchego cheese, with a glass of red wine…

I got a large block of Dubliner Irish chesse from Costco a while back. I loved its nutty goodness!

After all that cheese eating you folks need to try Bigjohns Free Spirit Chili to help keep ya regular

I don't think so. Tried that with some very hot chili powder (mostly cayenne) and walked funny for a week. DANGER WILL ROBINSON !!!

If you want something sharp, try a little Fontinella. It's like Asiago with a serious attitude. If you can get some real "home made" pepperoni to go with it and wash it down with a red of your choice, it's an excellent trip.

Geez... I always wondered who watched the Food Network besides my S/O.

Apparently Axiom owners.

Supper today was Pizza Hut and Pepsi.

Bren R.

>>If you want something sharp, try a little Fontinella. It's like Asiago with a serious attitude.

That would have gone well with my dinner... an extremly loose interpretation of bigjohn's chili.

Here we go -- bridgman's 3 dump chicken burgers...

Ingredients :

2 frozen chicken burgers
2 thick slices fresh-baked whole wheat bread
1 Unibroue Trois Pistoles
a fair amount of home made chili powder
healthy splash of olive oil
salt, pepper

Preheat frypan to "fairly hot", add olive oil. Add first (small) dump of chili powder, stir fry briefly until you have to leave the room to breathe. Add chicken burgers and cook for 1 minute. Add second dump -- salt, pepper, more chili powder -- to top of each burger. Flip burgers and continue cooking... flip four times more, every 1-2 minutes

Meanwhile, cut bread into 2 diagonal pieces per slice. Remove chilled glass from freezer, open beer, pour into identical warm glass already on the counter. Observe rapidly rising head on beer, reject sink as an option, notice frypan, hold foaming beer over frypan. Third dump

Flip burgers two more times. Remove burgers to warm plate and hold; scrape pan to detach residue, dissolve into spilled beer. Continue to cook and reduce to 50%.

Place one burger on each of two WW bread slices, pour sauce over each burger, add other diagonal slice to cover each burger. Best served with beer in a cold glass but it would just foam up again so leave it in the &*%^&*% warm glass, and enjoy.

I've indulged in the Dubliner cheese a few times in the past month. I'd describe the goodness as way past nutty and downright crazy.

Or you might substitute hogshead cheese for any cheese produced from milk.

Not exactly sure if this is the name of the cheese I discovered in Burgundy, but I think it is...

Epoisses de Bourgogne

wow...soft, stinky, wonderful. Smelled like hell, but tasted like heaven.

The true mark of a fine cheese.

Blue cheese fanatic with the good fortune of having a Whole Foods just two blocks from home. Some favorites:

Maytag Blue - The appliance king was a Roquefort fan & wanted to recreate it back home.

Port Reyes Blue - Best way to describe it is..."clean". Creamy, but not too much, Has a kick, but not too much.

Valdeon - Spanish blue. My favorite cheese in the world. Not as strong as Cabrales, not as salty as...oh hell, I can't remember the other Spanish blue I tried. Everyone I've given this cheese to has gone nuts for it. I eat it on little toasts with a nice medium red (preferably Spanish).

Not a blue:

A good Manchego is always a nice snack cheese.

Gruyere - Great all purpose cheese. Goes well with anything. Add some on top of a pizza sometimes or just eat it plain.

Parmagiano Reggiano - The king of cheeses. 'Nuff Said!

Keen's Cheddar - A great British cheese.

A few years ago I was stuck in Fayetteville, Ark. for an extended time on a big project. Fortunately, the food there was surprisingly excellent, but also every Thursday was frmer's market day in the town square and there was a local farm that produced a lot of different goat cheeses. These were all excellent (typical goats, gouda, feta).

Personally, I like all types of cheeses except for the runny French ones. The smell & texture are just too much for me.

There is a Norweigen one called Geiteist (I'm sure I am spelling it wrong) that is pretty good.

I have total Whole Foods envy - I don't get there very much but when I do we're happy for weeks! That's the only place I've tried Spanish cheeses, and you're right, they're excellent! We do have a neat option with Alex's Farms - they'll take your cheese order and send it up north on the next Greyhound bus!! Isn't that great?

Asiago - divine with beef carpaccio and a great little olive oil we discovered when Williams Sonoma burst north of the 49th parallel. That combination is overwhelmingly rich and divine. (Of course, eating any food raw this far north is living on the edge, but no weird worms yet!)

I love that Dubliner cheese! My other two fav. Irish cheeses are Gubbeen and Mileens (now that's just fun to say!) which are creamy and so distinctive tasting.

Mmmmm reminds me of our morning brunch yesterday.
Asiago, mixed into a scrambled egg fry with sharp extra aged cheddar, a touch of salt pork, bacon, sweet purple Spanish onions served on buttered, fresh 3 grain (Red River) bread followed by fluffy waffles, strawberries and real whipped cream along with a small glass of Scheurebe Auslese.
The Scheurebe has overtones in the bouquet of urine but the flavour of this German wine tastes like a late harvest Vidal. It's all crazy.

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scrambled egg fry with sharp extra aged cheddar, a touch of salt pork, bacon, sweet purple Spanish onions served on buttered, fresh 3 grain (Red River) bread followed by fluffy waffles, strawberries and real whipped cream

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man... i just had a few slices of leftover pizza for breakfast on sunday.. seems like i got the wrong end of the deal..?

bigjohn

BJ, you left out the Asiago. It was the Asiago that brought it all together.
Tell him Amie.
You just can't have a good scrambled fry without Asiago and sharp, extra aged cheddar (Wisconsin or not).

there ya go chess... rub it in a little more..

at least the pizza had some mozzarella on it.

bigjohn

Add on a little crumbled goat's cheese next time BJ. Along with some olives and you've got the nice 'greek' style pie.
Mmm, tasty.
A sprinkling of Romano couldn't hurt either.
Consume with a clear light beer.

Hi,

I'm late getting into the cheese thread, but one of my favorites is an Italian called (usually) Mascarpone Torta. "Torta" means layered cake, so it's alternating layers of Mascarpone with Gorgonzola. Must be eaten at room temperature. Some cheese shops just refer to it as "torta". With others you have to describe what's in it.

In the stinky but great category is a German cheese called "Bierkase." Not certain of the spelling.

Regards,

Mmmmm. Beer cheese. I hope you ate that while drinking beer.

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Consume with a clear light beer

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"I'll take 'wasting good ingredients by combining them with swill' for $200, Alex"

I know, you meant "crisp, Pale" rather than "clear light" right?

I believe he may have been referring to Molson ICE...

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I know, you meant "crisp, Pale" rather than "clear light" right?

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I defer my lack of sensible beer definitions to the masters.
My general description was meant to infer a "clear" as in not dark but not exactly water transparency equivalent and "light" as in not overpowering liquid urethane flavour.

Did that clarify things?