[Northkeep] Interesting

Wed May 7 15:17:41 PDT 2008

These both sound good, and I'm hoping to try out a recipe I have found 
for feta.  Although marscapone is very tempting.  I might have to go 
looking for a recipe for that!  How long 'til Grub and Garb again?  ;p

Keigan
trying to figure out what she can fit into the schedule before Castellan

-----Original Message-----
From: Stephanie Drake <steldr at cox.net>
To: The Barony of Northkeep <northkeep at lists.ansteorra.org>
Sent: Wed, 7 May 2008 4:21 pm
Subject: Re: [Northkeep] Interesting

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 
>> >> 
>> >> 
>> >> _______________________________________________ 
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