Zonker-Donker-Dickeedy-Donk

In late April I started to get bad flu, severe headaches, loss of taste and what I would best describe as severe muscle ache.  All the symptoms of coronavirus.  Roughly a week later I started to get a stinging pain the heart.  Like a bee sting in the heart.

I phoned the doctor and it transpired I had a heart infection.  I couldn’t go to hospital and had to get better at home.  The pain was okay but made it almost impossible to sleep.  Probably 12 hours over the course of a week.

During that time I was on YouTube and an episode of Big Brain came up, the show where Barstool and some advisers invest in businesses. or don’t. Call me stupid but I like Shark Tank and Dragons’ Den, the UK version.  So I watched the Big Brain and I was confused by how aggressive the hosts were.

Then I came onto to the Stool Scenes and this is where Barstool Sports came into its own for me.  I was crock and unable to sleep but watching people having ‘fun’ whilst at work helped massively.  I haven’t been quarantined since I had the measles, English football was being suspended and I was in pain.  So watching Stool Scenes videos helped massively.

When your watching clips from Pup Punk concerts the Barstool community seems fun.  Out to enjoy themselves.  But when you peel back the layers you find the odd ‘character’.  Like Barstool Zonker.

But anyway, onto something more interesting than Zonker.

Five Facts About Parmesan Cheese:

In 2012, a disastrous earthquake hit the region of Emilia and thousands of Parmesan wheels were destroyed: thanks to the fact that word spread rapidly on the web, the dairies managed to sell the cheese nonetheless, albeit at a lower price, and save one of Italy’s most flourishing food industries from bankruptcy.

Each step in the production of this cheese is strictly controlled: even the forage of the dairy cows has to follow a precise set of rules. The breeding farms, about 4,000 in number, are all in the area of origin, the pastures used are permanent meadows located in the production area and it is strictly prohibited to feed the cows on fermenting and artificial forage crops.

Rennet is one of the ingredients of Parmesan cheese: needless to say, the rennet used for Parmesan also has to comply with strict standards. This enzyme, extracted from the stomach of calves to produce Parmesan, may only be of animal origin, never vegetable or artificial.

Three different seals are applied to each wheel of Parmesan to indicate how many months the cheese has matured. Taste and consistency will vary according to the level of maturation. The three seals indicate a maturation of 18, 22 or 30 months (so-called stravecchio or extra mature).

A special knife used not only for cutting but also for prizing open whole wheels of Parmesan, or Parmigiano-Reggiano as it is called in Italian: its blade is almond-shaped, hence its name, and since it is shorter than any normal knife it has to be gripped by its short stubby wooden handle.