Really Crappy Blog @totsoftater - Tumblr Blog

the median voter

if i were at folsom prison and johnny cash showed up and sang a song about how much it sucks to be in folsom prison i'd be like yeah johnny cash tell me about it 🙄

op-la

Moral lesson of IWTV:

Abuse is facilitated and exacerbated by the material and social conditions surrounding it and breaking out of the cycle of abuse requires a conscious effort to acknowledge the conditions leading to it and a willingness to reconcile with who you are before and after it: FALSE ❌

All bisexual men have a deep darkness within their heart: TRUE ✅

#Chase

cilantrhoes

cheesefags

2-YEAR CHEDDAR

from GRAFTON VILLAGE

I usually try to review cheeses virginally - that is, ones that I’ve never had before. In this case, this is a cheddar I’ve had many times before. But I couldn’t leave it off the blog, what with its obvious appeal to leather and rubber fetishists.

As far as cheddars go, Grafton’s 2-year aged isn’t going to shock you. It’s mild, light on the salt, with a slightly sweet and grassy flavour. It’s got a nice texture. It’s dense, more moist than I expected, and smooth.

So what is the deal with the gummi suit on this cheese anyway? Well, cheese has obviously been around a lot longer than fridges. Fresh cheeses like mozzarella are too moist to last very long outside of a cold place (bacteria and fungi do so love damp places), though I don’t think anyone was too mad about eating that stuff quickly. But cheeses that have been aged (and dried) more have some more preservation options, which is where cheese wax comes in. The wax is a physical barrier, stopping fungal spores from landing, and also blocks moisture and air, making the cheese a pretty unfriendly place to grow. Even drier cheeses can be bandaged in cheesecloth and then slathered in lard to preserve them while allowing some ventilation.

I gotta admit: hot wax isn’t really my thing. But cheesecloth bondage and grease… it has potential.