[Northkeep] Interesting

Wed May 7 20:20:59 PDT 2008

The next Grub N Garb is this month on the 28th!

On 5/7/08, kevinkeary at aol.com <kevinkeary at aol.com> wrote:
>
> 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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> > > >
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