Michael Stewart Foley on Dead Kennedys' Fresh Fruit for Rotting Vegetables
Say what you will about Tillamook cheese (I've heard plenty), they've been an economic force in and out of Oregon for ohhh... 100 years now! Yes, I know there are small artisan cheese producers in the state that can outdo Tillamook. But when I'm at the grocery store and I don't have a huge wad of cash to plop down on some local artisan cheddar, I'll lower my sights a tad and pick up a Tillamook baby-loaf before I reach for anything from Kraft. Plus, the Tillamook County Creamery Association, which produces Tillamook products, is a farmer-owned cooperative supporting 120 Oregon dairy farmers.
Tillamook cheese is celebrating the hell out of its 100th anniversary this year, as they should be. If I live to be 100, I'll be celebrating too. To mark the occasion they've released a damn fine cookbook that is both beautiful and full of delicious recipes. In fact, for Christmas, we worked through a very simple au gratin potato recipe, which produced the hit dish for the evenings dinner.
I just happen to have an extra copy of that cookbook here in my office and I'm going to give it to the person who e-mails me the cheesiest pick-up line. I'll also throw in a little collectible cast iron Tillamook milk truck too.
Okay, be cheesy.
And we have a weenah! And it's Cory G.! Cory's line not only included cheese, but also a threatening tone that frightened me enough to award the prize.
But i would be remiss, if I did not include the following lines from the king of pun, and first runner-up, Mar-tin C.:
Let me introduce you to my pecorino.
If we did it on the Oregon Trail, baby, we'd totally Roquefort.
Hey baby, I camembert to live without you.
Good stuff, Mar-tin, good stuff...