On 8/11/2013 10:53 PM, Sqwertz wrote:
> On Sun, 11 Aug 2013 10:18:46 -0400, jmcquown wrote:
>
>> I agree, it's BS. But the type of cheese matters, also the type of
>> seafood. I can't imagine pairing smoked gouda with lobster. (Baked
>> cod, maybe...)
>
> I can see using smoked gouda in a tuna melt. I have everything to
> make one... maybe for breakfast!
>
> -sw
>

You're an attention-whore, aren't you Steven?