Cheese...moose...tinfoil hats. Explain these FR terms, please.

foreverfree | 1/19/02 | foreverfree

[foreverfree]

And how they were derived. Serious answers are welcome. Thank you.

foreverfree

[IncPen]

I'll have to see your decoder ring first...

[headsonpikes]

"Serious answers are welcome."

Fine. So where does that leave the rest of us?

[AlaskaErik]

Just remember, there are no stupid questions, just stupid people!

[Dales]

Moose comes from the opening credits of Monty Python. Or Rocky and Bullwinkle. Either works in a pinch.

A bunch of people who consider conservatism to be all about immigration seem to have latched on to cheese as some sort of protest about the (in their eyes) watering down of conservatism or this site. I think this was the start of it.

Or possibly, a freeper named OWK once tried to sarcastically make the point that an article was irrelevant by replying to it that he likes cheese.

[CFW]

Freeper Lexicon

[TomServo]

You've been here for almost 2 years and you're just now asking?

[AAABEST]

REBLOCHON

 

	Lait de Vache
	Forme: Rond Pâte: Pressée non cuite
	Poids: 240 g à 280 g
	Saison: Toute l'année
	Affinage: 2 à 4 semaines
	Vin: Vins blancs de Savoie ou Pommard

Le Roblochon est le premier fromage de Savoie à avoir obtenu l'AOC, en 1958 selon un texte initial, il se compose d'un mélange de 3 laits provenant des 3 races de vache qui lui permet de revendiquer l'AOC : abondance, tarine et montbéliarde Le Reblochon est né de l'ingéniosité des bergers savoyards. Au XIII éme siécle, ils dépendaient des grands propriétaires à qui il devaient remettre le produit de la traite. Pour garder un peu de lait , ils ne trayaient pas complétement leurs bêtes. Ce n'est qu'aprés le départ des régisseurs qu'ils recueillaient le reste du lait: ils "re-blochaient". D'où le nom dérivée du Reblochon fabriqué avec ce lait trés riche en crême, de seconde traite. Il est placé en hâloir pour le séchage et y sera retourné tous les 2 jours et lavé au petit lait. C'est au cours de cette étape qu'il se parera d'une croûte jaune safran recouverte d'une fine mousse blanche. Sa saveur fine et noisettée contraste parfois avec la forte odeur de cave qui se dégage du reblochon. Crémeux, le reblochon est souvent relevé par des arômes herbacés. La pâte ivoire est d'une consistance onctueuse et souple.

[eternity]

Tinfoil hats. Talk to the moon. Listen to Art Bell. Followers of conspiracy theories. Know that the major media doesn't tell the truth. Big Brother all the way. Like gold coins.

[ofMagog]

They are used frequently on silly threads...

[2Trievers]

"Fine. So where does that leave the rest of us?"

You Knave! You stole my line! &;-)

[Jasper]

Uh..oh. Put on your hat, hip waders, and bring out the wine....HERE IT COMES.

[razorback-bert]

Tinfoil is theories so far out in space, they come as brain waves from Uranus, so you have to wear a tinfoil hat to filter them out.

[TightSqueeze]

Moose comes from...

Next he will probably want to know what OWK means, didja ever think this guy might be a double agent and you have handed over the cheese to the kingdom, sheesh!

[razorback-bert]

Way back in FR time, it was weather reports from your area.

Mine is 60 and sunny.

[Gothmog]

ALL YOUR BASE BELONG TO US!!!!

MAKE YOUR TIME!!!

WHAT YOU SAID!!!!

[MistrX]

What's the secret passaword?

[Quicksilver]

O' brother, where has thy alter ego gone? ;)

[HairOfTheDog]

Serious answers are welcome

But serious answers would not answer the question!!

[Arkinsaw]

Serious answers are welcome

Limburger is the most serious cheese if you don't count Bazooty Scheiss Cheese from Liptenschtien. As for Moose...I'm not sure what the most serious Moose is but Moose bites can be serious.