Atherosclerosis? Howard C. Berkowitz 23:23, 2 August 2010 (UTC)
- I just pump a 5 to 1 flushing fluid/ratio of gin to vermouth through the arteries on a regular basis and I never have a problem. I just gave a birthday card to my Kutie where a typical doctor on the outside flap has this caption: Listen to what your doctor tells you -- "Birthdays are *good* for you." Inside the card it says, "The more birthdays you have, the longer you'll live!" Hayford Peirce 23:38, 2 August 2010 (UTC)
Would it not be more generally useful not to define the cheeses inline, but to create at least lemmas on them such that anyone who does not know what they are can click on the definition? That way, the information is reusable. I did write an article on the American standard of identity for Swiss cheese, and certainly would prefer to link from it. Howard C. Berkowitz 15:31, 10 August 2010 (UTC)
- Sure, I defer to you on this project. Hayford Peirce 16:19, 10 August 2010 (UTC)
- This definition evolved. I only said "cheese", Mary expanded (cow's milk, from Switzerland) and I corrected "and France".
- I agree that a lengthy explanation is not needed here (I did not want to remove Mary's addition), but the basic information "cheese" should be given here, too. (And the target is gruyère (cheese) not gruyère cheese.) --Peter Schmitt 16:40, 10 August 2010 (UTC)
"Historically, "Monsieur" with a capital C, was the oldest brother of the king of France."
Where is there an upper or lower case C in Monsieur? Howard C. Berkowitz 08:34, 14 August 2010 (UTC)
The name of the cheese is "Gruyère", not "Gruyère cheese", Howard. --Peter Schmitt 00:14, 15 August 2010 (UTC)