Let's face the truth..maybe some players do not

[Tossy McSalad]

And the fans come and come and come and come, no matter what.

514735[/snapback]

 

[PromoTheRobot]

Buffalo needs to enhance it's positives to potential free agents...the Sundowner...Pure Platinum...The Dollhouse...Private Eyes!

 

Seriously, I do think the negative reputation of the city, and the declining reputation of the team will hinder us in signing quality FA's. I believe Troy Vincent said as much earlier inthe year.

 

PTR

[ganesh]

Maybe Nate Clements is pricing himself out of Buffalo because he knows there is no way TD and his wisdom will pay up so he can get out of this loser of a team..

Perhaps they should stop losing then. There is not one player on this team that can look in the mirror and say they aren't part of the problem this year.

514737[/snapback]

 

Moorman and Ryan Lindell....They have been absolutely fantastic.....

[Shamrock]

Well, I was simply talking about the cheese in US States.  Italy makes some fine cheese...that's fo sure...as do many other countries.  Wisconsin is REALLY far down the line when it comes to quality cheese...that's all I'm really saying.

514676[/snapback]

 

 

...I'm reading a post about cheese...long season.

King Island, South of Victoria (Australia) is world class and a regular award winner...great crayfish as well...

 

still, this is a post about cheese...

[Guest BackInDaDay]

...I'm reading a post about cheese...long season.

King Island, South of Victoria (Australia) is world class and a regular award winner...great crayfish as well...

 

still, this is a post about cheese...

515207[/snapback]

 

If we lose to Miami, I've got a great idea about window treatments I've been waiting to post.

[IDBillzFan]

Spot on.  If you're going to be known for something, it ought to be for being the best at it...like Vermont maple syrup, or Detroit murders.  All Wisc-y has is a second rate cheese and Miller beer.  They should have at least kept the Pabst brewery going.  Then they'd have something there.  Pretty freaking sad if you ask me, which no one has, but that's their loss because I'm an idea man.

514687[/snapback]

Yo, Blazejowski, what can I do to get you off this PBR thing?

[seq004]

plain and simple, players go where they get the most money

514658[/snapback]

Ding, Ding, Ding, we have a winner. It's all about the green.

[The Dean]

...I'm reading a post about cheese...long season.

King Island, South of Victoria (Australia) is world class and a regular award winner...great crayfish as well...

 

still, this is a post about cheese...

515207[/snapback]

 

 

You are not only reading a post about cheese...you're posting about cheese. This thread is, quite clearly, about CHEESE.

 

With that said, I will try your Australian cheese next time I see it...if crayfish is available, I'll make a point of pairing the two.

 

For those who claim players always go where the $$ is, I will say this. They sometimes give up the biggest offer to play in a bigger market (with more opportunity for non-football $), play for a team with a good shot at winning a championship OR go to a place with better cheese. Buffalo needs to use cheese to its advantage. NY State has a fine assortment of cheddars and Canadian cheddar it tough to beat.

 

If you have a choice between going to the Eagles or the Bills, where ya gonna go? Philly has cream cheese, sure. But, you can buy that crap anywhere. And I'm sure you can fine some little craft-made cheese in the state. But, these bozos use cheeze-wiz on their signature sandwhich. This is a no-brainer, cheese-wise.

[dave mcbride]

If you have a choice between going to the Eagles or the Bills, where ya gonna go?  Philly has cream cheese, sure.  But, you can buy that crap anywhere.  And I'm sure you can fine some little craft-made cheese in the state.  But, these bozos use cheeze-wiz on their signature sandwhich.  This is a no-brainer, cheese-wise.

515367[/snapback]

 

i recently had a cheesesteak with wiz on it for the first time (i don't know why it took me so long). it's infinitely superior to any other sort of cheese on that particular concoction. you can knock philly for some things, but stay away from the cheesesteak - it's an awesome thing.

[The Dean]

i recently had a cheesesteak with wiz on it for the first time (i don't know why it took me so long). it's infinitely superior to any other sort of cheese on that particular concoction. you can knock philly for some things, but stay away from the cheesesteak - it's an awesome thing.

515374[/snapback]

 

Ya know what, DM...I, too had my first cheeze-wiz cheesesteak a week ago or so...and it didn't suck out loud. Still, I prefer a more solid, natural cheese. And, I will go to my grave knowing that no Philly cheesesteak can compare to a Niagara Falls based Viola's steak and cheese sub. (Note: It is not a "cheesesteak".)

[Kelly the Dog]

Getting back to the topic at hand, who are the 3-4 players who are most likely gone from the Bills after this season? Nate Clements? Mike Williams? Eric Moulds? Sam Adams? What do they all have in common? They have all come out and gone out of their way to say they want to stay in Buffalo and they like Buffalo. Even Sam Adams, who hates the coach and has been on two Super Bowl teams, when everything is terrible for him, says he wants to stay in Buffalo. So exactly where is your premise coming from?

[The Dean]

Getting back to the topic at hand, who are the 3-4 players who are most likely gone from the Bills after this season? Nate Clements? Mike Williams? Eric Moulds? Sam Adams? What do they all have in common? They have all come out and gone out of their way to say they want to stay in Buffalo and they like Buffalo. Even Sam Adams, who hates the coach and has been on two Super Bowl teams, when everything is terrible for him, says he wants to stay in Buffalo. So exactly where is your premise coming from?

515399[/snapback]

 

 

Perhaps these gentleman are lactose intolerant, so the cheese benefit isn't that important to them...did ya consider that, smarty pants?

 

Back to the topic at hand, indeed!

[Robert Paulson]

Packer players are treated as absolute royalty in Green Bay.  There are some really nice neighborhoods they live in.  And the fans come and come and come and come, no matter what. They love their Packers, doors fallen off or not.  Games are NEVER in doubt of selling out.  Merchandise sells from January to December.  The community overwhelmingly voted to pay for stadium upgrades.

 

The cheese is average....

 

The only thing they question is "Why did we let Holmgren leave????"

514735[/snapback]

 

it is the closest thing to Buffalo fans even more up here. every night of the year one of the local channels leads off with 'inside the packer zone'

 

Packers, Upers and Hunters are about it up here.

 

the cheese is average at best, there are some artisinal cheese makers but mostly it is 8 oz bricks of cobly, cheddar, monterye jack that all tatses the same and is just coloured differently.

 

 

the curds are good but good curds can be found in western ny and quebec also.

 

fried boloney and salt and vinegar chips are popular here also- i thought those were mostly Buffalo things.

[The Dean]

Monty Python's Flying Circus -

"Cheese Shop"

 

[ from Monty Python's Flying Circus, third season, first shown 30.11.1972 ]

 

The Players:

John Cleese - Mousebender;

Michael Palin - Wensleydale;

The Scene:

An Edwardian-style shop which carries the signs:

'Ye Olde Cheese Emporium';

'Henry Wensleydale, Purveyor of Fine Cheese to the Gentry and the Poverty Stricken Too';

'Licensed for Public Dancing';

Two men dressed as city gents are Greek dancing in the corner to the music of a bouzouki.

Mousebender enters.

 

MOUSEBENDER:

Good Morning.

WENSLEYDALE:

Good morning, sir. Welcome to the National Cheese Emporium.

MOUSEBENDER:

Ah, thank you my good man.

WENSLEYDALE:

What can I do for you, sir?

MOUSEBENDER:

Well, I was, uh, sitting in the public library on Thurmond Street just now, skimming through Rogue Herries by Hugh Walpole, and I suddenly came over all peckish.

WENSLEYDALE:

Peckish, sir?

MOUSEBENDER:

Esurient.

WENSLEYDALE:

Eh?

MOUSEBENDER:

(In a broad Yorkshire accent) Eee I were all hungry, like.

WENSLEYDALE:

Ah, hungry.

MOUSEBENDER:

In a nutshell. And I thought to myself, 'a little fermented curd will do the trick'. So I curtailed my Walpoling activites, sallied forth, and infiltrated your place of purveyance to negotiate the vending of some cheesy comestibles.

WENSLEYDALE:

Come again?

MOUSEBENDER:

I want to buy some cheese.

WENSLEYDALE:

Oh, I thought you were complaining about the bouzouki player.

MOUSEBENDER:

Oh, heaven forbid. I am one who delights in all manifestations of the Terpsichorean muse.

WENSLEYDALE:

Sorry?

MOUSEBENDER:

(In a broad Yorkshire accent) Ooo, I like a nice tune - you're forced to.

WENSLEYDALE:

So he can go on playing, can he?

MOUSEBENDER:

Most certainly. Now then, some cheese please, my good man.

WENSLEYDALE:

Certainly, sir. What would you like?

MOUSEBENDER:

Well, eh, how about a little Red Leicester?

WENSLEYDALE:

I'm afraid we're fresh out of Red Leicester, sir.

MOUSEBENDER:

Oh never mind, how are you on Tilsit?

WENSLEYDALE:

I'm afraid we never have that at the end of the week, sir. We get it fresh on Monday.

MOUSEBENDER:

Tish tish. No matter. Well, stout yeoman, four ounces of Caerphilly, if you please.

WENSLEYDALE:

Ah. It's been on order, sir, for two weeks. I was expecting it this morning.

MOUSEBENDER:

It's not my lucky day, is it? Er, Bel Paese?

WENSLEYDALE:

Sorry, sir.

MOUSEBENDER:

Red Windsor?

WENSLEYDALE:

Normally, sir, yes. Today the van broke down.

MOUSEBENDER:

Ah. Stilton?

WENSLEYDALE:

Sorry.

MOUSEBENDER:

Emmental? Gruyère?

WENSLEYDALE:

No.

MOUSEBENDER:

Any Norwegian Jarlsberger, per chance?

WENSLEYDALE:

No.

MOUSEBENDER:

Liptauer?

WENSLEYDALE:

No.

MOUSEBENDER:

Lancashire?

WENSLEYDALE:

No.

MOUSEBENDER:

White Stilton?

WENSLEYDALE:

No.

MOUSEBENDER:

Danish Blue?

WENSLEYDALE:

No.

MOUSEBENDER:

Double Gloucester?

WENSLEYDALE:

..... No.

MOUSEBENDER:

Cheshire?

WENSLEYDALE:

No.

MOUSEBENDER:

Dorset Blue Vinney?

WENSLEYDALE:

No.

MOUSEBENDER:

Brie, Roquefort, Pont-l'Évêque, Port Salut, Savoyard, Saint-Paulin, Carre-de-L'Est, Bresse-Bleu, Boursin?

WENSLEYDALE:

No.

MOUSEBENDER:

Camembert, perhaps?

WENSLEYDALE:

Ah! We have Camembert, yes sir.

MOUSEBENDER:

You do! Excellent.

WENSLEYDALE:

Yes, sir. It's, ah ..... it's a bit runny.

MOUSEBENDER:

Oh, I like it runny.

WENSLEYDALE:

Well, it's very runny, actually, sir.

MOUSEBENDER:

No matter. Fetch hither le fromage de la Belle France! M-mmm!

WENSLEYDALE:

I think it's a bit runnier than you'll like it, sir.

MOUSEBENDER:

I don't care how !@#$ing runny it is. Hand it over with all speed.

WENSLEYDALE:

Oh .....

MOUSEBENDER:

What now?

WENSLEYDALE:

The cat's eaten it.

MOUSEBENDER:

Has he?

WENSLEYDALE:

She, sir.

 

(pause)

MOUSEBENDER:

Gouda?

WENSLEYDALE:

No.

MOUSEBENDER:

Edam?

WENSLEYDALE:

No.

MOUSEBENDER:

Caithness?

WENSLEYDALE:

No.

MOUSEBENDER:

Smoked Austrian?

WENSLEYDALE:

No.

MOUSEBENDER:

Japanese Sage Darby?

WENSLEYDALE:

No, sir.

MOUSEBENDER:

You do have some cheese, do you?

WENSLEYDALE:

Of course, sir. It's a cheese shop, sir. We've got .....

MOUSEBENDER:

No, no, don't tell me. I'm keen to guess.

WENSLEYDALE:

Fair enough.

MOUSEBENDER:

Er, Wensleydale?

WENSLEYDALE:

Yes?

MOUSEBENDER:

Ah, well, I'll have some of that.

WENSLEYDALE:

Oh, I thought you were talking to me, sir. Mr Wensleydale, that's my name.

 

(pause)

MOUSEBENDER:

Greek Feta?

WENSLEYDALE:

Ah, not as such.

MOUSEBENDER:

Er, Gorgonzola?

WENSLEYDALE:

No.

MOUSEBENDER:

Parmesan?

WENSLEYDALE:

No.

MOUSEBENDER:

Mozzarella?

WENSLEYDALE:

No.

MOUSEBENDER:

Pippo Crème?

WENSLEYDALE:

No.

MOUSEBENDER:

Danish Fimboe?

WENSLEYDALE:

No.

MOUSEBENDER:

Czech sheep's milk?

WENSLEYDALE:

No.

MOUSEBENDER:

Venezuelan Beaver Cheese?.

WENSLEYDALE:

Not today, sir, no.

 

(pause)

MOUSEBENDER:

Ah, how about Cheddar?

WENSLEYDALE:

Well, we don't get much call for it around here, sir.

MOUSEBENDER:

Not much ca- It's the single most popular cheese in the world!

WENSLEYDALE:

Not round here, sir.

MOUSEBENDER:

And what is the most popular cheese round here?

WENSLEYDALE:

Ilchester, sir.

MOUSEBENDER:

Is it.

WENSLEYDALE:

Oh yes, sir. It's staggeringly popular in this manor, squire.

MOUSEBENDER:

Is it.

WENSLEYDALE:

It's our number-one best seller, sir.

MOUSEBENDER:

I see. Ah, Ilchester, eh?

WENSLEYDALE:

Right, sir.

MOUSEBENDER:

All right. Okay. Have you got any, he asked expecting the answer no?

WENSLEYDALE:

I'll have a look, sir ..... nnnnnnooooooooo.

MOUSEBENDER:

It's not much of a cheese shop, is it?

WENSLEYDALE:

Finest in the district, sir.

MOUSEBENDER:

Explain the logic underlying that conclusion, please.

WENSLEYDALE:

Well, it's so clean, sir.

MOUSEBENDER:

It's certainly uncontaminated by cheese.

WENSLEYDALE:

You haven't asked me about Limberger, sir.

MOUSEBENDER:

Is it worth it?

WENSLEYDALE:

Could be.

MOUSEBENDER:

Have you- SHUT THAT BLOODY BOUZOUKI UP!

WENSLEYDALE:

(To dancers) Told you so.

MOUSEBENDER:

Have you got any Limburger?

WENSLEYDALE:

No.

MOUSEBENDER:

That figures. Predictable really, I suppose. It was an act of purest optimism to have posed the question in the first place. Tell me:

WENSLEYDALE:

Yes, sir?

MOUSEBENDER:

Have you in fact got any cheese here at all?

WENSLEYDALE:

Yes, sir.

MOUSEBENDER:

Really?

 

(pause)

WENSLEYDALE:

No. Not really, sir.

MOUSEBENDER:

You haven't.

WENSLEYDALE:

No, sir, not a scrap. I was deliberately wasting your time, sir.

MOUSEBENDER:

Well, I'm sorry, but I'm going to have to shoot you.

WENSLEYDALE:

Right-O, sir.

MOUSEBENDER:

(Shoots him) What a senseless waste of human life.

 

next classic sketch > > >

[Fezmid]

fried boloney and salt and vinegar chips are popular here also- i thought those were mostly Buffalo things.

515408[/snapback]

Where are there good salt and vinegar chips? Or are you just talking about generic supermarket chips?

CW

[sweet baboo]

i recently had a cheesesteak with wiz on it for the first time (i don't know why it took me so long). it's infinitely superior to any other sort of cheese on that particular concoction. you can knock philly for some things, but stay away from the cheesesteak - it's an awesome thing.

515374[/snapback]

 

i tried the 2 famous joints (right across from each other...i forget their names...)

one was an uber liberal joint while the other was super conservative fry mumia

neither had very good cheesesteaks...my friend from california and I both agreed that we've had better cheesesteaks in other parts of the country

[Robert Paulson]

Where are there good salt and vinegar chips?  Or are you just talking about generic supermarket chips?

CW

515423[/snapback]

 

 

sorry, just Lay's but the only supermarkets i find them in are Buffalo and WI.

[Fezmid]

sorry, just Lay's but the only supermarkets i find them in are Buffalo and WI.

515434[/snapback]

They're all over the Twin Cities as well. Pringles makes some that are really good, and there's also a "Target-brand" that's pretty good.

 

There's also some "Buffalo wing" flavored chips around here that are very good.

 

CW

[krazykat]

Let's face the truth..maybe some players do not, want to be here anymore due to losing

514607[/snapback]

A novel concept, eh. LOL

 

Yeah, imagine.

[Kelly the Dog]

A novel concept, eh.  LOL 

 

Yeah, imagine.

515488[/snapback]

Name one player, why you think that, and anything he has said that makes you believe that. Virtually all of them have said they like Buffalo and want to stay here, even the most disgruntled ones.