Cheese Guy on the TeeVee, Sigh.

Cheese Guy was on the television yesterday.
I think he was marvelous. Really, fantastic.
Yes, I know I am biased.
I get that privilege.
I heart my Cheese Guy. Others out there have told me they do the same. I don't mind at all.

CGG

I'm Gonna Be on the TV Again!

While attending the American Cheese Society Conference in Austin Texas, I was contacted by one of our local television stations to appear on a show I've been on three times previously.

I must say, I love appearing on this show because it's always six and a half minutes of good, clean cheese-related fun. And those six-plus minutes go by so fast you really don't have time to get nervous.

So, here I sit on a Wednesday morning not going frantically about my morning but, enjoying some good strong coffee that I brewed and have sorely missed for the last ten-plus days I've been out of town. Rarely do I get coffee as good as mine. Now let's take a look in the fridge to see if we have any aged Gruyere types or, a potent cheddar that would go so well with an equally potent cup of coffee!

(We only brought home about 35 lbs. of cheese in 31 different types!)

(Oh, and some butters too!)

So, if you're local to the Twin Cities you'll find me on "Twin Cities Live" today at 3:00 pm.

(If you're not local, then keep an eye out for the segment to be "streamed in perpetuity" on You Tube in the very near future!)

One more thing, I've been working on "Best Lists" for a website called BestCovery.com (Discover the Best of Everything, is their tagline) and have had one published concerning finding a good Brie variety.

Look for more of my Lists coming soon!

CG

The "Conference"

Greetings from Des Moines, IA.!

CGG and I are on our way home from yet another fabulous American Cheese Society Conference. This year found us in Austin, TX where I discovered that Shiner Bock has some serious appeal and the BBQ at Stubbs was pretty tasty.

All in all another great Conference. A little different in that this year, since I needed to be in Oklahoma City the weekend prior to the Conference, I arrived in Austin well in advance.

So, this year I volunteered in the "Competition and Judging" arena. For three days I spent 8-10 hours moving cheeses from one cooler to another, tempering prior to judgement and finally returning cheeses that had been judged to coolers awaiting their chance at glory.

On Wednesday the first-place winners from their respective categories were judged for the coveted "Best in Show" title. After that final round of judgement, the cheeses were handed off to the "Festival of Cheese" Committee Volunteers and they went to work.

The competition was over and we were done!

One of the things I learned last year when I was an Aesthetic Judge for the 2008 Conference was that it is incredibly difficult to know who won and not be able to tell anyone!

On Wednesday night, CGG and I were invited to dinner with the Faribault Dairy and Grafton group, (the ones responsible for "Duet", a Huntsman like cheese with a layer of St. Pete's Blue sandwiched between two slabs of Grafton Cheddar) and the "Atlas of American Cheese" author Jeff Roberts.

To sit there, amongst that group and not be able to tell them that their Duet had won first place and was up for "Best in Show" made me want to bust!

Incidentally, it was a blue produced by Rogue River Creamery that won "Best in Show." It can be a little difficult to find in the Twin Cities but it is a complex and truly delightful blue cheese.


Smooth and supple, wrapped with grape leaves that have been soaked in Oregon Pear Brandy giving it a slightly higher moisture content, making it just bit creamier than your average blue.

Go find some and savor the very best cheese made in the USA!

CG

Rogue River Creamery Wins Best in Show!

A gigantic congratulations to Rogue River Creamery on winning Best in Show at this year's American Cheese Society with their cheese Rogue River Blue.

Run, don't walk, to get this cheese. It's fantastic!

CGG

PS- A personal congrats to Jeff Jirik and Faribault Dairy on winning 1st place in their category with Duet, a layered marriage of Grafton Cheddar and St. Pete's Select. We heart you, Jeff!!!

Did I Mention That It's Hot?

Greetings from Israel. It's just under a million degrees here...
Celsius that is.

So, let's talk about food.

We scheduled a guided tour with a woman that does food-related tours of the Galilee.
CGG and I left Uncle Ilan in Petah Tikva and drove to Nazareth to spend two nights at a little hostel recommended by CGG's cousin. (The Fauzi Azar Inn)

Our guide, Abbie met us and took us through the "Souk" and we tasted a variety of tasty things from spices to sweets, spiced coffee to Knaffe. We walked to El Barbour, (sp?) an ancient spice shop that used to be the local wheat mill. What an aroma that hit us as we walked in!!

We then travelled to Yodfat for a lingering lunch at a goat farm where we were treated to fresh Labaneh and about six other cheeses that are made from the milk of the resident goats. There were some salads and other non-meat dishes that were all delicious. The cheeses are made in a nearby village as the farm has no electricity and is essentially "off-the-grid". We had some slightly aged versions and some that were more aged. The flavors were somewhat familiar to us yet, there were some cheeses that had been flavored with local spices and aged about five months that were truly delightful.

We arrived back at the Fauzi and started to work on our dinner plan. We had been given the advice of "Diana" as being one the best restaurants in all of Nazareth.
We got directions and made our way out of the Old City, walked down "Pope Paul VI", (the local main road). We arrived at Diana to find it closed! CGG got out her trusty CellCom Phone (Israel's primary celluar company), and using her "better-than-rudimentary-Hebrew" called the number on the door to find that this was the daytime location and the evening version was about 2-3km farther west.
At which point the nice man on the phone told her to stay there and he would come pick us up.
And he did!!!

We started with the Mezze, (appetizers), that included 17 different little plates of goodness! Each was good and most were very good and a few were simply exceptional.

I was feeling a little meaty, so we ordered the beef Kebobs we had seen the chef preparing in the open kitchen. A large pile of ground beef had some spices and other items added to it and the chef hammered away with a very large two-handled knife to mix it all together. Each kebob is a knob of beef, a hunk of onion, another knob of beef followed by a wedge of tomato and some more beef. Three kebobs per order; he steps them over to the grill and in a moment or two they're done.

Simply put, the finest ground beef dish I have ever eaten!
It was so juicy and tender and full-flavored I'm thinking that Nazareth really isn't that far away in a country this small, we could be there, (from Tel Aviv), in about an hour and some change! It was that good!
(And then, when we asked for a cab, our server said he would take us back!!!)

The next day Abbie met us at 9am in order to go to Rosh Pina, for a brunch type meal at a place owned by a guy that was originally from the Midwest of the United States. (He never did say exactly where...) His wife makes all the breads and they make a variety of cheeses, mostly goat's mik varieties. When Abbie introduced us to Mark and his wife I thought he looked like the typical Israeli hippie. Long beard, breezy pantaloons, a scarf wrapped around his head and chatting in what sounded like perfect Hebrew.
Then he addressed me directly in accent-less English and I thought maybe he was from Madison, WI.! We sat at a table and the goodness started to arrive, breads and cheeses and it was followed by a mushroom quiche that was incredible. We ate for the better part of an hour and sat for a while after that.
If you find yourself anywhere near Rosh Pina you should find these two and go to their house that has become the best restaurant in the area.

We finally drifted out of there and decided to visit Tsfat, Safat, or Zefat depending on who is doing the spelling! CGG had been there a week before and thought I should see it and Abbie said there was a cheesemaker there that was the seventh generation of cheesemakers in the family. While it took some effort to find the place, we walked in and sampled a variety of cheeses and bought three. A type of Ricotta, a Kashkaval-type and one more I simply can't remember. We arrived back at the Fauzi and later found our way to Al-Rida for dinner.

Al-Rida was really only steps away but we struggled to find it in the maze of streets that is Nazareth's Old City. We ate simply, a series of tasty Mezze's that were excellent and even though it was an Arab restaurant, they had alcohol and I really wanted something cold to drink and the giant (500ml) Carlsberg did the trick.
We found our way back to the Fauzi without much trouble at all.

Exhausted, we slept well, (there is no A/C) and the next morning drove back to Petah Tikvah with a stop in Acco along the way.

Tonight it's dinner with CGG's cousin and family in Tel Aviv.

CG

I've Been Detained...

My wife, The CheeseGuy's Girl has been in Israel for the last ten days and I'm going to meet her. So I did just that a few days ago and arrived at JFK with plenty of time to spare. So I wandered up to the El Al counter and tried to check in.

I answered a few questions and was asked to wait for a supervisor. Then the supervisor had a few questions for me and I answered them as well. I was then asked to have a seat over there...

(Clearly the "Group W" bench...)

(I think they were a bit put off by the fact I had no carry-on luggage.)

I was asked to return in 45 minutes to this particular spot and wait.

So I did.

I was then asked a few more questions and was taken directly to the gate, by-passing the long security line and then, jumping the queue, entered the search area with two El Al agents and then whisked off to the gate at the end of the B concourse.

A few minutes later, boarding began and I was kindly asked to board.
Now.

No chance to buy some water, go to the restroom etc.
I was in my seat 50 minutes before takeoff.

Fast-forward ten hours...

Arriving at Ben-Gurion Airport, near Tel Aviv, I went to Passport Control, answered some questions and was asked to: "Please come this way."

I was asked for my father's name and for his father's name as well, then left alone with the other detainees. About twenty minutes later I was released.
I decided to ask what the problem was and was casually told that
I had a "similar last name".

Well, Welcome to Israel!

I wonder if I will be detained on the way out of Israel.

CG

About Last Night...

At the last minute CGG and I decided to heed the call that came out the day before...

"Chef Wolfgang Puck will be in the kitchen at 20.21 and a Tasting Menu will be offered"

We didn't need too much convincing really.

As a Chef he is rather extraordinary and the empire he has created is rather impressive as well.

Once you get past the "It's Jack Nicholson with Arnold Schwarzenegger's accent" aspect I found him to be
a relatively regular guy.

I wonder about the number of people he must meet and greet on a regular basis and think that after a while that kind of celebrity status must become exhausting.
At least he wouldn't be tired out by cooking this night.
Nor would the Executive Chef or the Sous for that matter.

So, my tip of the hat goes to the "commis" in the kitchen. Only once did I see Chef Puck go behind the line and that was only for a few moments. I never saw Chef Miller go behind the line and only one of the two Sous was doing any expediting.

Which means that the execution of the five-course Tasting Menu was handled by the regular kitchen staff. Which in turn means to me that this is one of those restaurants where it is not really necessary for the Chef to be "in-the-house".

We started with a rather ubiquitous spicy green bean amuse and then received a starter of "Spicy Tuna Tartare". Topped with a little shaved Bonito it was creamy and delicious, That was followed by a "Tempura Softshell Crab". Perhaps the best soft-shelled crab I have ever had. It was enormous and perfectly prepared. I admit I'm a sucker for a soft-shelled crab in any format and this was truly fantastic.
The fish course was a "Miso-Sake glazed Black Cod" that was beautifully cooked and presented with a chilled noodle salad. A Miso vinaigrette accompanied the dish very nicely. Onward to the main course which was a "Szechuan Style Prime Beef Tenderloin". Spiky peppercorns provided some heat but, really more of a textural element I thought. This dish was also cooked perfectly and arriving at our table, it was served hot and not the lukewarm it could have easily been.
The dessert was a "Cherry Truffle Cake" and while tasty, was simply a hot chocolate cake, (with a gooey inside) served alongside a shot-glass of cherry sorbet that had had some champagne poured in as well.

Really an excellent meal.
Made a bit more impressive by having Chef Puck visible for most of the evening. He stopped by our little two-top twice and was really quite a warm and congenial fellow indeed. He graciously signed our menu and and thanked us for coming.
A nice touch coming from a man who must be constantly pulled in every direction in order to meet the needs of the many who require his presence for everything from television shows to fundraisers to book signings and everything in between.

I think another visit to 20.21 is in order for a... Tuesday night...
You know, a regular "weekday-walk-in-without-a-reservation" just to see if the commis can do it again...

When Chef Puck isn't there to provide the moral support necessary for a truly great meal.

And for tonight?
Since D'Amico Cucina is closing very soon, we managed to get invited to dinner there this very evening!
I expect great things from them.
We will soon see...

CG

Where's the ACLU When I Need Them?

This basement project has me going...

Going to the "City Licensing Place" (Room 300) to obtain the appropriate permit...

Only to find that the work we would like to do is not allowed.

And the work we have done already is technically illegal because we did not obtain a "Demolition Permit".

So, we dutifully paid the $70 for the demo permit and then had to make NEW plans because we could not do what we wanted to do, go back to Room 300 a week later to re-submit the plans for what we do not want to do.
(Because we can't do what we want to do.)
And we got to pay an additional $400!

Fast-forward to today...

I'm minding my own bidness in my own house when I noticed a couple of helmeted blokes in my backyard.
Sure, the hard hats say "Xcel Energy" on them; but, I've seen "Alias" and who knows who these guys are.

"Can I help you?" I asked politely

"Yeah, these connections aren't code so we're here to replace them".

"Ahhh... Electrician Guy said you might be here, but that was two weeks ago."

"We'll have the power off for about 15 minutes or so..."

"Gggrrrrhhhh"


The Show So Far:

My wife and I entertain quite a bit, we thought that making a second kitchen in our "finished basement"* would be a fabulous opportunity to be capable of entertaining even better than we had been.
So, after the windows were installed we asked Contractor Doug to see what could be done about the stairs, because if you can't fix the stairs, you'll never get any real furniture down there so what's the point?
Con-Doug reconfigured our stairs and made them better. We can get real furniture down there now... (Or "could").
Let's get to work on the rest of the space and convert this corner into a kitchen...

The City says no to our plan because second kitchens are not allowed in the City.

"We can't remodel our basement the way we want to?"
(It does not matter that I say we are not planning on renting the basement, especially since there is no egress, the City
feels compelled to prevent our doing it for the safety of future owners of the property, real or imagined.)

Without bothering to see if anyone is home, 2 service people (they were men) appear on my property without permission
from the property owner. They have come right through the door in the fence and are now in my backyard.

What happened to the knock on the door and the polite:
"Hi, we're from your local Power Company, here is our ID and we see that the connections made to provide 200 amp service are not up to code and while your electrician made perfectly acceptable connections, we can't allow them, so we're here to change them. Would you mind if we set up and took care of the problem"?

When did it become okay to just walk onto someone's property and have at it?
When did it become okay to have your rights as a homeowner denied because of what might happen?

And, as long as I'm ranting...

According to our Home-Purchasing-Contract-Agreement-Folder-Of-Documents, the "finished basement" added $27,000 to the purchase price of our property.
If the basement had been finished properly this would be of no concern.

However, "Mr. M.Z.", (you know who you are) you did not finish the basement properly and we were "taken" for a $27K ride.
(No vapor barriers or insulation, furring strips nailed to concrete and sheet-rocked over... Not to mention the horrendous electrical nightmare, nine junction boxes sheet-rocked over!)

We sought to do the right thing and get permits for our work (which will be executed correctly) and discovered no permits were obtained for Mr. M.Z.'s oh-so-shoddy work.

And, 2.5 years later we have no legal recourse aside from me standing in front of your property, (which was purchased with your ill-gotten gains) hurling insults and selling lemonade to recoup our losses.

Alas, "Let the Buyer Beware"
Thanks Mr. Brady!
No reason Greg should have all the fun!


This basement project has me going...

Fortunately, because I'm an American I can still buy and possess firearms!!
Perhaps it's time to exercise my 2ND Amendment rights...

CG

I've been gone for a long time.

I've been scared for almost as long.

What if I start blogging with gusto again and there is some awful event and Blogger fails and takes my work with it?

I can't have that happen again.

So...

I'm going to find a few older blogs, post them and update you, (the Gentle Reader) as well.

Below you'll find a post from December of '08.

Currently "Contractor Doug" is working on our basement.

We reconfigured the stairs to allow "real" furniture to go down there.
(After discovering that the "refinished" basement that "The Fella's" did was in fact, a "cut-corner job".)

All the sheet-rock has to come down as there is no vapor barrier and the work itself was rather...
"Hacky".

So, Doug and I are still finding places to have lunch.

CG

Lunch Redux

My Lunch With Doug.
posted 12/07/08
It's been a flurry of window installation this week. We're close to the end now but it was going pretty slowly when we started because the first window is the "learnin' winda". It took about about three hours to go from start to finish on this the First Window. (The second one did go a little faster.) Now realize that Doug lives about 50 minutes from here so if we start before 8:00am, he's already been up and dropped a child at daycare and has fought the early part of rush hour just to get here. Which means he's ready for lunch at 11 am.
So, after the first window was completed Doug said: "Let's go get lunch."
"But we're only one window in! Let's use this momentum and get the next one done and then go to lunch!" I pleaded.

The "lunch at eleven" logic was then explained to me. He then promised a demonstration of the "lunch at eleven" theorem.
We went to lunch.

Now I will explain to you where CGG and I reside by revealing our restaurants.

Within Walking Distance: (in no particular order)
Turtle Bread Co., Adrian's, Michael's, (formerly the Chicago Ave. Deli) Pumphouse Creamery, Sushi Bagu, Pizza Biga, Pepitos, Uncommon Grounds, Levain, Star Moon, Ken and Norm's Liquors and a Pizza Hut.

Within A Short Drive: (in no particular order)
All Fast Food, (from Arby's to White Castle), Sea Salt (seasonal), Buster's on 28TH, Huey's Chow Mein, First Course, Fat Lorenzo's, The 5-8 Club, Matt's Bar, Jakeeno's, Midtown Global Market, Citizen Cafe, Colossal Cafe, Chatterbox Pub, Victor's 1959 Cafe, Grand Cafe, Corner Table, Anodyne, most of Eat Street, Gigi's Cafe, Rustica Bakery, Hot Plate, El Meson, and even downtown.
(And you can bet this list is incomplete. I'm simply working off of memory here!)

As you can tell, we have a "Target Rich Environment" in our little corner of the world.

Given the variety of possible lunch locations I left the decision up to Doug. He suggested a "Juicy Lucy" at The 5-8 Club. I thought it was a brilliant idea so I countered with a "Jucy Lucy" at Matt's Bar because I had never been there. Doug thought that too was a brilliant idea so we were off to Matt's Bar and seated at the bar in less than ten minutes.

I commented to the bartender that I'd never been in for a Jucy Lucy though I was familiar with the controversy. He countered with the fact that they had been making it for the last 45 years and he thought it was about time I had made it in for one.

I'll be as brief as possible here for those of you that don't know "The Story".

(In a nutshell)
The Burger: Your choice of cheese, (American being the classic) stuffed inside the burger prior to cooking.
The Players:
Matt's Bar "Home of the Jucy Lucy" (3500 Cedar Ave.)
The 5-8 Club "Home of the Juicy Lucy" (5800 Cedar Ave.)

Both have awards for their efforts in cheese-infused-burger technology, both have been around for almost forever.
And both claim to be the Original.
And both are close by!

There is however a Third Player.
They do not claim to have the Original.
They have not been around for almost forever.
They are not close by.

Always order a side of fries with a cheese-infused burger. No matter where you are. If you find a place in... Granite Falls... that serves a similar cheese-infused burger you'll want the side of fries. Or onion rings. You need to have something to eat while you look at your burger expectantly knowing that to bite into it now would be not only disastrous but quite painful as well.
I encourage patience and Belgian style french fries.

I had the fries and the patience. Too bad that I simply forgot what I was biting into. In retrospect, I think I saw a small edge of raw onion and wanted to make sure I got that little bit of extra onion in this bite and simply forgot that I was also biting into a burger filled with lava.

A surprisingly large glob squirted onto my left hand. Just beyond where the thumb and forefinger meet, sorta' beyond and below my first knuckle on the back of my hand. I figure it was more than four inches from the edge of the burger to this particular spot on my hand.
Have you seen the scene in Fight Club when Mr. Pitt shakes the acid onto the back of Mr. Norton's hand?

It was nothing like that.
My patience had been rewarded and the lava was really more like hot gravy and I quickly swooped down and slurped it off. And waited for inevitable burning sensation to follow. And waited.

-In the instant this had occurred I noticed the cheese had a slightly pinkish hue and I thought "Hmm, wonder why it's pink? Is there some type of tomato product in there? A bit of ketchup? Maybe it's a salsa like thing... Maybe it's beefy juice mingling with melty cheese. I wonder where the pink comes from?
Why is my left hand hot?
And wet?"

The good news is that I was perfectly safe and free from harm. The bad news was that my burger now lacked a good portion of its original cheese-infused goodness. We both suffered that loss. The burger had lost some of its glory and charm and jucy-ness. Sure, there was still some in there but it wasn't going to be what it was supposed to be. I finished it and it was certainly tasty but I think I'm going to have to have another before making any type of ruling on which is better.
And I'll be completely ignoring the "Originality" issue.

I was ready for my next Jucy Lucy when we left Matt's Bar.
Doug pointed out the line of people waiting to get in.
It was 11:40 am.
He had indeed demonstrated the "Lunch At Eleven Theorem"


Of course we went to the 5-8 Club the next day...

CG

CG killed the radio star....

He did it again.  For the third time.

Nothing bad-- in fact I am terribly proud of him.  His third television appearance on Twin Cities Live.  He talked about "Heart Healthy Cheeses," and was wonderful-- feel free to comment on it here.

I do wish, however, that he would blog more... so more people could know how funny he is.  He in not too comfortable tooting his own horn.

I guess everyone will have to settle for me tooting it for him.

CGG

The Restaurants of 2008

I'm one lucky guy.

Sometimes I get to join my wife (CGG) when she travels.

We had the "Best Meal Ever" at Tru in Chicago when she was there last January on business.

Since it's January, it must mean she'll need to go back to Chicago on business...

The reservation is all set for Alinea. Friday night next week.

When we went to Tru we were truly blown away. We've had some rather extraordinary meals before, but nothing like this. I think it was really the service that set the experience over the top for us. A small upholstered box for her purse, synchronized water pouring, all diners being served at one time. And I do not mean a server with multiple plates up their arm, placing one and moving to the next... I mean four servers walking out with plates and all at once with flourish; everyone is served. Voila!

Impressive.
Impressive indeed.

We went on a three week trip to Europe recently. We wrote about it in our other blog which has now vanished in a puff of logic. We are trying to recover what we can from Journalspace and will be posting our trip here when we do.

Nonetheless, from my waning memory I can tell you that 2008 was our best restaurant year yet!

On New Year's Eve we dined at Cosmos at the Graves 601 Hotel in Minneapolis.
Then we dined at Tru in Chicago.

Then the James Beard Best Chef Midwest 2008 nominees were announced.

We ate at La Belle Vie in Minneapolis.
We ate at 112 Eatery in Minneapolis.
We ate at Restaurant Alma in Minneapolis.
We drove to Kansas City in order to eat at Bluestem.
(And then, the next day for lunch at Arthur Bryant's)
We visited friends in order to eat at Bartolotta's Lake Park Bistro in Milwaukee.

We finished the JB '08 Finalists just before the winner was announced.
(Congratulations to Adam Seigel of Lake Park Bistro and yes, it was fabulous!)

We ate at Osteria in Philadelphia.
We ate at Incanto in San Francisco.
We ate at the River Cafe in London.
We ate at Tour d' Argent in Paris. (Duck No. 1,073,116)

I ate the best Hot Dog I ever had in Paris.
We ate at Quatre Gats in Barcelona.  (Get the Fideoa!)
We ate at Set Portes in Barcelona.
We ate at Ponterossa in Bologna.
Then we discovered the Carpaccio at Saffron upon our return to the Twin Cities.

And soon we will go back again to our favorite neighborhood bistros Levain and Corner Table.

2008 was a very good year indeed!

CG

Cheese Guy, Part Deux

I, too, am a Journalspace refugee. I worked really hard on my husband's website. I am still in a bit of shock over the loss... and we have been lucky to have a few friends email us cached copies of old entries (Much thanks to Jordan, Class-Factotum, and Chowhound's MplsM ary).

Now the putzing begins. Like I have nothing better to do than copy all the old text into Word, reformat, and repost here. Adding photos. Redoing the template of the blog into something actually interesting. For me this is hard work, because to quote Bones, "I'm a doctor, Jim, not a computer programmer!" Anything you saw on CG's old blog was the result of quite a bit of trial-and-error on my part. I didn't really understand that we needed to back up our blog (or how to do so). The irony is that I spend a good bit of my time helping other doctors adopt new technology.

Where's a ten year old when you need them? I think my DVD player has a blinking clock....

Sigh.

CGG (Cheeseguysgirl)

Wait! Here I Am!!

My name is Cheese Guy and I'm a Journalspace Refugee.

It's been a little while now, but the loss of all the writing I did concerning the tasty goodness we ate while on our belated honeymoon in Europe still weighs heavily on me.

But only when I think about it.

I have never been a refugee before.

Wait. Perhaps I have been...

I once worked at a restaurant that closed after a "protracted illness" of about 6 months.
A lot of us from the kitchen went about 5 miles west and got jobs at an about-to-open-Italian-place. I think there were about four or five of us.

The place was called "East Side Mario's". It was based in London, Ontario.
Some of the menu iems were made in Ontario and arrived pre-portioned and ready for service at our outpost in the Twin Cities. It was some of the most unappetizing food I have ever tasted. I, however was fortunate to land in the pizza kitchen, a wood-fired oven to boot! Soon I learned to make quality pizza dough and hand stretch it as well.
A former Kitchen Manager now slinging pizza for a Canada-based coorperation.

I was a refugee indeed.

My name is Cheese Guy and I am a refugee.
I will use this place to muse about most things...
I will use this place to write about my experiences in cheese.
I will use this place to tell you about the foods we eat.

My name is Cheese Guy and I am a refugee from Journalspace.

CG