Fifth Grader, nothing. I'm not even smarter than CHEESE!

[BookstoreEscapee]

Why yes...yes I do. While I normally talk about my affinity for beer and rum, I do love my wine. Though I wouldn't know quite how to choose which one would go with pastrami and swiss on rye!

You sure that's not a glass of "whine"?

You also don't have my kitchen floor.

I don't even like to eat stuff that's fallen on my counter (but then, I have issues which I am the first to admit...)

[Stormraven]

Shrug. I'd have picked it up, rinsed it off with water, dried it and put it on the sandwich. I certainly wouldn't eat it right off the floor, but I figure if I catch it quickly enough, a good rinse will take care of any issues.

[Becks]

For the record, the grumpy deli guy who waited on me didn't even bat an eye when I asked for a particular number of slices, rather than a weight. Apparently this is nothing new. That, or he just didn't give a crap.

It's actually nice when they specify number instead of poundage. I don't mind that at all.

Kinda , but I always get a kick out of people who ask for a pound of the (precut) hard salami, then look scared when they see the absolute mountain that one pound is. They backtrack quick and decide a half pound or so is better.

[Rapscallion]

Though I wouldn't know quite how to choose which one would go with pastrami and swiss on rye!

Any of them that are wet would do. This advice came to me from a chum who also went on to describe a bottle as, "Hmm, 12%. Good vintage!"

Rapscallion

[Midnight12]

not to thread jack but the title reminds me of an old school book with a redone cover

http://images.amazon.com/images/P/01...1.LZZZZZZZ.jpg

[Jester]

Shrug. I'd have picked it up, rinsed it off with water, dried it and put it on the sandwich. I certainly wouldn't eat it right off the floor, but I figure if I catch it quickly enough, a good rinse will take care of any issues.

I work in restaurants, and know that this is simply not true. To truly get the cheese clean enough for there to be no issue with eating it, you would have to wash it with soap. I don't know about you, but I prefer mustard to soap as my sandwich condiment.

Frankly, I'd rather just pitch it in the trash and whine about the situation on here.

Any of them that are wet would do. This advice came to me from a chum who also went on to describe a bottle as, "Hmm, 12%. Good vintage!"

Methinks your friend and I would get along famously. (Though I am slightly pickier about my wine....)

[Stormraven]

Oh, I certainly wouldn't do it in a restaurant, but I'm not that worried for myself.

[Jester]

Oh, I'm not that worried either, but then, I am not that desperate for cheese that I need to worry about rinsing it off...I'd rather just pitch it, as I said.