"Cheese It!" imperatively has alluded to, variously, 'Jesus!', 'Christ!', or, 'smile!'. Yet it has come to represent fast food eating: a small lunch tray of quickly fried meats and breads thickly sauced in cheeses and whey (cheese juice), and vinegar based/marinated pickles, relishes, mustards, mayonaises, ketchups (catsups), ... and artificial flavors ... not much to eat, and mostly products of spoilage (not that spoilage is naturally food): fermented, cultured, aged, 'cured', yeasted, ... grains, grapes, milk and cream, meats, fruits (predominantly apples), vegetables .... Anciently the Biblical injunction, touch not the unclean thing, consistent with goodness, represented a recognition of that which God, the divine Principle of goodness, has ordained for man's use, yet it (uncleanness) became the ordination by priests .... But cheese is not fresh milk, wine-vinegar is not fresh grape juice, etc. The Scriptural explanation that wine is a mocker* and strong drink is raging (and we may add, sour meat is argument), did not have to stop at the alcohol-based spoilage: alcohol content is merely one more spoilage product, nearest sugar, but spoiled. One general classification is, MFE, microbial-fecal-effluent, the entire 'output' of bacterial waste, but we must also include extremal cookings: it is not a scientifically clean thing: touch it, not.
The ways and means of personal thoughts of expertise in this scientific age lead one to commit errors not naturally nor traditionally available, nor desired: For instance, as a French crepe recipe may call for Cognac(R) or orange flavoring, but a reduction to kitchen science leads one to believe that the essential elements are, a fruity flavor (from the orange, or grapes), a hint of bitter-tang (from the small amount of liqueur used), an alcohol content (from orange extract near 90%, or a larger measure of Cognac less hard-proofed) to keep the batter cool and flowing as (you) squeegy spread it thinly across a very hot (flat) griddle, and vanilla (which if the recipe does not already call for it, comes in the peculiar wood barrel leaching character of Cognac). (If the Japanese were to get hold of the recipe, they'd add the dark flavor of shoyu/soy sauce). If one deduces that an orange liqueur meets all these requirements (except vanilla which can be added separately), then France is lost, for orange flavoring, despite its very high alcohol fraction, is not spoiled oranges, and spoiled oranges are neither oranges nor spoiled grapes: certainly not Cognac. It were better to use frozen orange juice concentrate (and crushed vanilla) and leave out the expensive extract, and its alcohol.
Mrs. Eddy tells us, the alcoholic habit is the use of higher forms of matter wherewith to do evil. (MY212:10) In the case of cooking and dining (as some drink mild wines or champagnes, another spoilage product of fruits, usually grapes, with dinner), the higher forms of matter are the microbial (bacterial) processes (usually in the manufacturing process) spoiling the (food) staple, as microbes are biologically higher forms than mere chemicals (saltation and alterations by oxidation, called staling, drying, or, dissolving, heating, to wilt or to coagulate, etc.), or even spices, to mix-in those flavors (sugars, and powdered ground dried leaves, buds, flowers, barks, stems, rinds, and seeds (nuts) and peppers), which are themselves biologically higher than mere chemistry, as vegetables are above minerals, but bacteria, microbial 'animals' are higher than vegetables - and the evil is the spoilage, and to get (you) to eat those spoils rather than the prepared fresh (or ripened) food item itself: We don't grow vegetables in our dinner, we ought not grow molds and yeasts and other bacteria, higher forms of matter - especially since animals tend to leave their MFE (and plants tend to have none); and animals generally do not smell delicious, whereas fruits and vegetables (and their flowers) do tend to smell delicious (and fragrant): and yet more evil, eating that which offers no naturally attractive gustatory incentive and interest, but its waste products ... such a mocking spectacle is sin, she says. And, in the extreme alcoholic habit the higher forms of matter may refer also to the distilling vapors so-called 'spirits', condensed into the 'triple' sec (FR: thrice dried, that is, distilled to prefer and concentrate the alcohol content, but cool enough to leave behind much water at each drying), as vapors waft above the boiling liquids. And the evil done is as the Bible told us, wine is a mocker and strong drink, raging. We may ponder whence came these so-called flavors: memories of prehistoric habits: of ocean-living, where everything tastes slightly salty? remotely removed exotic fruits? simulated here? Even anciently, partial spoilage was both a curiosity (into a mistake about storing crop foods in large batches) and a method for preserving foods from harsher, more intense, and further spoiling, corruption (that is, being eaten away), while today we regularly know of both canning (sealed bottling) techniques (of long slow, mild cooking just shy of over-cooking), and of (deep) freezing techniques, and even ultra-radiation techniques (are being examined), for preserving foods with minimal flavor loss and textural distortion (when served).
Jesus said to his disciples, he would no longer drink wine with them, but drink it new (fresh) in the Kingdom of Heaven: meaning they, too, would drink it fresh; thus we should recognize this kingdom of heaven at hand, and keep it at-hand .... Ought we not thence rejoice in this new scientific affluence of good (our God) and put-off the old (spoiled) man (habits), and put on the new (fresh) and incorruptible (preserved)?! [Not that we should be unclothed, but clothed-upon in righteousness and incorruptibility, said Paul] And, cheese-it, not!!
* [wine is mockery, first because you've (bought) something that is not good, not fresh: it's already spoiled so far]
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