Brevity Week Continues

Cidu Bill on Mar 17th 2010

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Filed in Bill Bickel, Brevity, CIDU, Guy & Rodd, comic strips, comics, humor | 23 responses so far

23 Responses to “Brevity Week Continues”

  1. Kamino Neko Mar 17th 2010 at 12:11 am 1

    The cheeses are coated in wax. So, the cheese in Madame Toussaud’s Wax Museum, being made of wax, is pretty lifelike.

  2. thomas Mar 17th 2010 at 12:18 am 2

    Okay, this one is hilarious.

  3. mkilby Mar 17th 2010 at 12:28 am 3

    I’ll bet that the wax cheese on the podium tastes identical (in every respect) to the four “real” cheeses viewing it. (Note that the artist also drew two “baby” cheeses, so that everyone is sure to know what brand we are talking about. Unfortunately, the colorist was too chicken to use red.)

  4. Charlene Mar 17th 2010 at 01:13 am 4

    A total IDU for me is what mkilby means by “brand”. All Gouda cheeses are covered in red wax. In fact, about 30% of cheese types are wax-coated, and most manufacturers use red wax so people know it’s wax and don’t try to eat it.

    Even if you make your own cheese at home like I do, you use red wax to coat it: some cheeses have to be wax-coated before ageing to get the correct texture.

  5. guy Mar 17th 2010 at 01:40 am 5

    A BREVITY WEEK?!?

    THE PLAN WORKED!!!!!!!!!!!!

    and you haven’t even got to today’s math one yet

    Thank you for this incredible honor.

    love,
    guy (now i can retire)

  6. Cidu Bill Mar 17th 2010 at 01:45 am 6

    You mean the 3/16 comic, Guy? Nah, you’re going to have to be more obscure than that!

  7. rain Mar 17th 2010 at 01:52 am 7

    Like wax James Bond, the wax cheese stands alone.

  8. furrykef Mar 17th 2010 at 02:05 am 8

    The 3/16 one did take me a second to get.

  9. The Bad Seed Mar 17th 2010 at 06:04 am 9

    And Wednesday’s is definitely not a CIDU either. Sorry Guy, your evil plan to take over CIDU definitely failed. But it did get me to read Brevity today!

  10. Tom T. Mar 17th 2010 at 06:46 am 10

    The coloring made them look like cakes rather than cheeses.

  11. yellojkt Mar 17th 2010 at 07:08 am 11

    You’re not supposed to eat the wax? Uh-oh.

  12. mkilby Mar 17th 2010 at 07:41 am 12

    @ Charlene (4) - Strange. There’s plenty of authentic Gouda here in “Old Europe” (in all sorts of forms: sliced, chunks, or grated), but the only brand of cheese I’ve ever seen here in (red) wax wheels is “Bon Bel”, with “Baby Bel” as the mini “snack” variety. Comparing that stuff to “real” Gouda is sort of like comparing “American Process Cheese Product” to “Cheddar”.

  13. Nicole Mar 17th 2010 at 07:56 am 13

    mkilby — sorry, but I have seen REAL gouda in red wax … though it was not branded. I have had Bon Bel and I agree it is not Gouda. What I think they did was wrap it in red wax so people would associate it with gouda.

    And since I couldn’t find a sexual reference here I defaulted to the Monty Python backup reference - http://www.youtube.com/watch?v=B3KBuQHHKx0

  14. mitch4 Mar 17th 2010 at 09:55 am 14

    At one time I was snacking regularly on those minis, even after retiring for the evening. For later disposal I collected the wax wrappers (some red some yellow) on my bedside table, and started accumulating the wax into one big lump.

    After my habits had moved on to other snacks, I took the wax in to my work. At that time we had a supervisor who was fond of cliche phrases like “at the end of the day..”. I kept waiting for “the whole ball of wax” to emerge at a meeting so that I could plump the actual ball of wax on the table. Never happened though.

  15. Bob Mar 17th 2010 at 12:00 pm 15

    Ate some Irish cheddar with Guinness today. It was coated in, of course, green wax.

  16. Jeff Lichtman Mar 17th 2010 at 01:14 pm 16

    It’s edam that’s typically coated with red wax. Some goudas have a red wax coating, but most of them don’t.

  17. paperboy Mar 17th 2010 at 01:24 pm 17

    I love talking food jokes.

  18. Chuck Mar 17th 2010 at 08:03 pm 18

    –Comparing that stuff to “real” Gouda is sort of like comparing “American Process Cheese Product” to “Cheddar”.–

    I would never! Cheddar is gross.

  19. The Bad Seed Mar 17th 2010 at 09:38 pm 19

    Last fall I bought some moderately pricey aged gouda at Wegman’s for a party (a variety including 3-year, 5-year, etc), and, as I remember, at least some of it had a cover/wrapper that was brown to reddish-brown. Maybe it wasn’t technically a wax rind but more of a label of some sort, but it was definitely colored on the outside. I’ve found some other examples, including: http://www.artisanalcheese.com/prodinfo.asp?number=10418 and http://www.wallywine.com/p-13802-farmer-gouda-aged-5-years.aspx

  20. Kamino Neko Mar 18th 2010 at 07:05 am 20

    As I understand it, both Edam and Gouda are coated in colour coded wax, depending how much they’ve been aged - yellow or red for regular, black for old.

  21. Ian Osmond Mar 18th 2010 at 04:12 pm 21

    Chuck: there are many forms of cheddar, some of which ARE gross, and many of which are quite good.

    I personally like ones that are aged between six months and two years, that have moderate crumbliness, medium-high sharpness, and are white, rather than being colored orange with annatto. I prefer New England and upstate New York cheddars, followed by English, followed by Irish, followed by Wisconsin — on average. Obviously, individual cheddars may be higher or lower in my estimation.

    Bad cheddars, in my opinion, are rubbery and bland. And it’s real easy to find a rubbery, bland cheddar. But good cheddars are a different kettle of . . . vat of milk.

  22. David A. Rooney Mar 21st 2010 at 07:54 pm 22

    Nicole - thanks, I haven’t seen that Monty Python skit in a while.

  23. Chuck Mar 25th 2010 at 05:04 am 23

    My problem isn’t with cheddar that’s too bland–it’s cheddar that’s to sharp. Still, now that I know what a wide variety there is, I might try some different kinds.

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