[Northkeep] Interesting

Jennifer Carlson talana1 at hotmail.com
Wed May 7 14:21:13 PDT 2008


I was looking at cheeses that could be made in time for Grub 'n Garb.  No time to age a Parmesan, but you could make Marscapone.

Talana

> From: steldr at cox.net
> To: northkeep at lists.ansteorra.org
> Date: Wed, 7 May 2008 15:58:18 -0500
> Subject: Re: [Northkeep] Interesting
> 
> Well, I'm not sure that you necessarily get to take cheese that you made 
> that day home with you.  The impression I get is that you are making cheese 
> she will later be selling?  Although she does sell some soft cheeses, like 
> chevre.  I was amused to see that one of the testimonials on the webpage is 
> from Shirley Roper, who you might remember as Zenobia.  I might be 
> interested in doing this at some point, but as Ainar pointed out to me 
> earlier today, I'd much rather spend $40 learning to make sushi from the 
> owner of Fuji, which you can do at the Stock Pot.  If you have not checked 
> their classes out, you should do so.  Some of them look quite interesting. 
> http://www.thestockpots.com/index.cfm?fuseaction=cookschool&sid=4
> 
> Ok - the geeky foody will shut up now.
> 
> Mercedes
> ----- Original Message ----- 
> From: "Jennifer Carlson" <talana1 at hotmail.com>
> To: <kahn at west-point.org>; "northkeep lists.ansteorra.org" 
> <northkeep at lists.ansteorra.org>
> Sent: Wednesday, May 07, 2008 3:39 PM
> Subject: Re: [Northkeep] Interesting
> 
> 
> >
> > Cottage cheese
> > Mozarella (can be done in 30 minutes, I'm not kidding)
> > Queso fresco
> > Marscapone
> > Ricotta (made from the whey from making another cheese)
> > Cream cheese
> > Neufchatel
> >
> > And a whole bunch of others in the category of "fresh" cheeses are not 
> > aged.  Some are made with an acid such as vinegar or lemon juice, others 
> > are made with rennet.
> >
> > Check out newenglandcheesemaking.com for supplies, recipes, and 
> > instructions.  I bought the 30-minute mozarella kit and by gum, it works!
> >
> > If you go to foodnework.com and search for cheese recipes, you'll find a 
> > few.
> >
> >
> > Talana
> >
> >
> >> Date: Wed, 7 May 2008 13:53:01 -0500
> >> From: Kahn at West-Point.org
> >> To: northkeep at lists.ansteorra.org
> >> Subject: Re: [Northkeep] Interesting
> >>
> >> But it takes at least a year to make Parmesan cheese!  It takes at least
> >> several months to make a mild cheddar (longer for medium, longer still 
> >> for
> >> sharp).  I guess it's a little too late for *that*!  :-)
> >>
> >> So what goes on at a Grub and Garb?  How does the food competition work?
> >> Would one cut the cheese on site or at home ahead of time in order to
> >> prepare, say, a carved-cheese subtlety?  (That's entirely beyond my
> >> abilities - I just wanted to say "cut the cheese.")  Does the "Garb" part
> >> of the name imply we wear garb or that we work on garb while there?  Does
> >> the Grub part mean food for all?  If so, what monetary or culinary
> >> contributions should I make?  Should I bring feast gear?  Is it an
> >> appropriate site/setting/occasion to bring along a little of the
> >> experiments with cider I've been trying to see if anyone would be willing
> >> to sample them and offer an opinion?
> >>
> >> Isn't it fun to have someone new to the group who isn't afraid to ask
> >> irritatingly detailed questions?
> >>
> >>   In Service,
> >>     Miles Grey
> >>
> >>
> >>
> >> Baron Ian wrote:
> >> > What is really interesting is that this months Grub and Garb food
> >> > competition is themed around Cheese.
> >> >
> >> >
> >> > Mercedes wrote:
> >> >>
> >> >> There is a dairy farm in Talala (where the heck is Talala?) that 
> >> >> offers
> >> >> a hands on milking and cheese making workshop.  Here is a link to 
> >> >> their
> >> >> webpage, in case anyone is interested.  It's $50 per person, so not
> >> >> insubstantial, but I'm guessing that if that's something that 
> >> >> interests
> >> >> you it would probably be well worth it.
> >> >> http://oklahomarawmilk.com/WorkshopRegistration.html
> >>
> >>
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