Modern Gourmet Pillows

"I'm afraid it's not cheese, it's 'cheese-like'."

"Listen, you. I'm in the mood for some frozen food."

Molecular Gastronomy Restaurant.

"I was with you right up to the cumin."

"Your food didn't melt, young man... this is the soup course."

"Boil, toil and trouble, I wish I'd never started this risotto."

"And the cheese in your omelette? Cheddar, Brie, aged Gouda, Morbier, Torta del Casar, Double Gloucester, Époisses, Shropshire blue, or American?"

"I know you didn't order the snails, sir. They're complimentary with the salad."

"When I was your age. I was really smelly."

The wonderful world of cheese.

"Yo, Cézanne, paint faster. I need those grapes for the Madeira sauce."

'This is one of our most recent vintages!'

Cookbooks

"And I'm teaming that burned sausage up with a warm, flat local lager."

"So this coffee shop if your 'hangout'?"

"I just finished your manuscript and I found the ending delicious."

'Plastic corks, then screw caps; when they come out with a flip-n-sip Chateau Petrus I'm hanging up my tastevin.'

'The heart and eyes feel nothing, but the stomach and ears are completely infatuated.'

It turns out they don't go together so well,

'Waiter...my entrée fell over.'

"I feel like we are the polyester of dairy products."

Gaston's Gourmet Truckstop

The Main Types of Cheese

French wine

'I'm sure M'lady will appreciate the mashed potatoes. Our chef uses only grass-fed single-udder butter.'

"Hmmm ... you're right — I forgot the brie."

"Everything taste so divinely artisanal."

MUSHROOM MASACRE.

"Sure, while you went out robbing folks I stayed here and made a nice quiche, and just to prove I'm not a sissy I made it with mountain lion instead of ham."

"Yes, we have blue cheese. Do you want it in electric, sky or navy blue?"

"I read somewhere that truffles are a gateway fungus."

"Hmmm... low ash content. Smells like someone switched to canola oil... wait, is that tripe I smell?"

"All the butter was gone. There was no way out. The puff pastry had to be made with margarine... from a tub."

'No, I'm not the sommelier; in fact, I don't even work here - I've just always wanted to try this wine.'

To do before Saturday...