OK, I am skipping any further intro's to talk about a subject very close and dear to our hearts, figuratively and, to a degree, literally. Cheese! There I said it, and those of us who truly know and love cheese will start to salivate a little. We all love cheese and I will, only slightly, extend that to those out there who prefer to siphon theirs from a can. (I will save the humiliation for a later date though) On to the cheese!
As I was saying, we all love cheese, but I'm not talking about cheese in all its glorious slender, I am not referring to the variety laid forth at your local Mega-Enviro Mart. No fine Wisconsin sharp cheddar, no Rogue River Blue. Not the goat cheese you buy from your fifth cousin Louie, twice removed, who 86'd Wall Street to buy a quaint little goat farm in Belvidere Junction, VT. What I am talking about here is that succulent, gooey deliciousness that was made famous in Italian-American Restaurants throughout the US.......Fried Cheese! The so-called heart attack waiting to happen. That dish, that with a simple coating, is transformed into a sublime, heavenly...I dont know what, but bring it on.
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