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.
> 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.
> Ok - the geeky foody will shut up now.
> ----- 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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