[Northkeep] Interesting

[Stephanie Drake]

Or a nice ricotta that then could be made into the cheescake recipe in the 
Apicius cookbook...............

----- Original Message ----- 
From: "Jennifer Carlson" <talana1 at hotmail.com>
To: "The Barony of Northkeep" <northkeep at lists.ansteorra.org>
Sent: Wednesday, May 07, 2008 4:21 PM
Subject: Re: [Northkeep] Interesting


>
> 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
>> >>
>> >>
>> >> _______________________________________________
>> >> Northkeep mailing list
>> >> Northkeep at lists.ansteorra.org
>> >> http://lists.ansteorra.org/listinfo.cgi/northkeep-ansteorra.org
>> >
>> > _________________________________________________________________
>> > Stay in touch when you're away with Windows Live Messenger.
>> > http://www.windowslive.com/messenger/overview.html?ocid=TXT_TAGLM_WL_Refresh_messenger_052008
>> > _______________________________________________
>> > Northkeep mailing list
>> > Northkeep at lists.ansteorra.org
>> > http://lists.ansteorra.org/listinfo.cgi/northkeep-ansteorra.org
>> >
>>
>> _______________________________________________
>> Northkeep mailing list
>> Northkeep at lists.ansteorra.org
>> http://lists.ansteorra.org/listinfo.cgi/northkeep-ansteorra.org
>
> _________________________________________________________________
> With Windows Live for mobile, your contacts travel with you.
> http://www.windowslive.com/mobile/overview.html?ocid=TXT_TAGLM_WL_Refresh_mobile_052008
> _______________________________________________
> Northkeep mailing list
> Northkeep at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/northkeep-ansteorra.org