Reply: Off topic from the TOW

Thu, 15 Apr 2004 10:40:42 PDT
Now, we are into some strange smelly thingies this week.  Actually living in
Europe, spitting distance from Belgium, I can attest to the strength of
certain fromages and, being European, I love 'em (except this nasty stuff
from Frankfurt, Germany!  Not even old socks! More like rotted cardboard.)

Bearded iris are astounding in their palette of fragrances.  I never really
took notice of them, until I brought them into the house.  Then they compete
with the most pungent of lilium.  Some are spicey, some memories of roses,
others lemoney and a few down right awful, as if the mixture just didn't
work.  Much like lilies, the scent is not often obvious in the garden, in
closed quarters, it can become uncomfortable.  I wonder if there is a
component that causes a reaction in a home atmosphere?  It is strange that
the scent should become almost oppressive.

We had a lovely day, today, warm and sunny.  I noted many a fragrance, such
as Viburnum, Mahonia and various Narcissus.  Even a few of the Tulipa have
nice fragrances.  The Paeonies, when they are finally open, will certainly
set the stage for a Geisha drama under the Japanese maples.  Here is a note
only appreciated by certain noses.


Jamie V.

PS: saw a wonderful documentary on Roquefort.  That blue mold is Penicillen
roqueforteii!  Who would have guessed?

----- Original Message -----
From: <>
To: <>
Sent: Thursday, April 15, 2004 7:06 PM
Subject: [pbs] Reply: Off topic from the TOW

> In a message dated 14-Apr-04 2:16:52 PM Pacific Daylight Time,
> writes:
> > Fortunately, in cheese, the stronger and worse the smell, the better the
> > flavour usually is. Forget the pussy-footed brie, try some of the
> > Belgian ones, with what can only be called (politely) a faecal odour,
> > heavenly flavour! There is an English one called Stinking Bishop, much
> > same.
> >
> John ~
> Yikes!  My wife is a microbiologist and on a first-name basis with many a
> so we're rather restrained in our preferences for cheese.  To my taster
> smeller, a reasonably fresh, triple-creme brie on chunks of Bartlett pear
> fresh sourdough comes close to Heaven with its delightful fresh butter
taste.  A
> good accompaniment would be a California chardonnay not been aged in oak.
> That your nose even allows your throat to function without freezing up at
> very thought of "some of the red-rinded Belgian ones, with what can only
> called (politely) a faecal odour"
> astounds me!  Perhaps, with your "Stinking Bishop," an appropriate wine
> be a vintage of our very own "Fat Bastard."
> Each to his own, say I!
> Must admit to a bit of curiosity, tho.  If the fragrance of hyacinth is
> objectionable, what then about freesia, another strong (and to many
> delightful fragrance that, often, is difficult to get enough of?
> Dave Karnstedt
> Silverton, ORegon
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