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The best car to see where you are driving through is :

Now  available with fungible components

image.thumb.png.0ffcf04324f4d1681815e8754dd84309.png

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3 hours ago, Pragi said:

The best car to see where you are driving through is :

Now  available with fungible components

image.thumb.png.0ffcf04324f4d1681815e8754dd84309.png

I think those are among the fugliest cars ever built. I understand they are very dependable though.

 

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9 hours ago, craigb said:

This is what that monstrosity wanted to be! 😁

6ae9aab66f26f05d1ad0dc1f3179c97a.jpg

Are you sure it wasn’t this?

image.thumb.jpeg.7b9f8d8ef872f862a4f839c61cdc135f.jpeg

 

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11 hours ago, craigb said:

This is what that monstrosity wanted to be! 😁

6ae9aab66f26f05d1ad0dc1f3179c97a.jpg

I want one!!!

I could put my gear in there on the way to the gig. Of course, I'd need to get one of those old Vox Super Beatle Amps.

Notes

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4 hours ago, Doc H said:

Are you sure it wasn’t this?

image.thumb.jpeg.7b9f8d8ef872f862a4f839c61cdc135f.jpeg

 

That would probably go well in Portland.  Completely confused at what it's supposed to be and, as such, useless at both!  🤣

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Instead of Feta cheese - Fetish cheese?

OK so now how do they make "Head Cheese"???

(perhaps I'd rather not see that)

Edited by Notes_Norton
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You don´t know Parmesa<n cheese?

that´s an education gap.,it´s very tasteful :😊

From :https://en.wikipedia.org/wiki/Parmigiano-Reggiano

 

Parmigiano-Reggiano

 

From Wikipedia, the free encyclopedia

 

"Parmesan" redirects here. For other uses, see Parmesan (disambiguation).

"Parmigiano" redirects here. For other uses, see Parmigiano (disambiguation).

"Reggiano" redirects here. For the dialect of Emilian, see Emilian dialect § Dialects.

Parmigiano-Reggiano

Country of originItaly

RegionEmilia-Romagna
Lombardy

TownProvinces of Parma, Reggio Emilia, Modena, Bologna (west of the Reno) and Mantua (south of the Po)

Source of milkCows

PasteurisedNo

TextureHard

Aging timeMinimum: 12 months
Vecchio: 18–24 months
Stravecchio: 24–36 months

CertificationItaly: DOP 1955
EU: PDO 1992

 Related media on Wikimedia Commons

The region in which Parmigiano-Reggiano can be produced, according to EU and Italian PDO legislation

Parmigiano-Reggiano or Parmesan (/ˌpɑːrmɪˈdʒɑːnoʊ rɛˈdʒɑːnoʊ/, Italian: [parmiˈdʒaːno redˈdʒaːno]) is an Italian hard, granular cheese produced from cow's milk and aged 12–36 months.

Parmigiano-Reggiano

It is named after the producing areas, the provinces of Parma, Reggio Emilia, the part of Bologna west of the Reno, and Modena (all in Emilia-Romagna); and the part of Mantua (Lombardy) south of the Po. Parmigiano is the Italian adjective for Parma and Reggiano that for Reggio Emilia.

Both "Parmigiano-Reggiano" and "Parmesan" are protected designations of origin (PDO) for cheeses produced in these provinces under Italian and European law.[1] Outside the EU, the name "Parmesan" can legally be used for similar cheeses, with only the full Italian name unambiguously referring to PDO Parmigiano-Reggiano.

It has been called the "King of Cheeses"[2] and a "practically perfect food".[3]

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I like Parmesan-Reggiano but I prefer Pecorino Romano for most foods. Scamorza is nice too.

And with either Parmesan or Romano, if it isn't made in Italy it isn't the real thing.

When visiting my cousins in Italy, we went right to the cheese makers to get cheese, both fresh and dried varieties.

Notes

 

 

 

 

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