[Sca-cooks] A different "Fresh Cheese" question
dragon at crimson-dragon.com
Tue Jun 3 17:04:11 PDT 2008
Huette von Ahrens did speak thusly:
>I wish to add that Dragon taught a class at Potrero War this past
>Memorial Day weekend on making
>fresh cheese and creme fresche. Afterwards, he stopped by our booth
>and gave us samples of both
>of these. Let me tell you that both were sooooooooooooo good and
>tasty that I would be very happy
>to let him make both of them for me for any banquet that I was a
>cook for. Heck, he could make
>some for me for everyday usage also. I wouldn't turn him down. The
>creme fresche was the best I
>have ever had. The fresh cheese was like a dry version of ricotta
>without the grittiness that
>ricotta is prone to and with more flavor. Yeah! You rock, Dragon!
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Stop it, you are making me blush. But thank you, I do appreciate the praise.
I've learned a thing or two along the way and I enjoy sharing my art.
I am pleased that you, the students in my class and a few others I
shared the samples with enjoyed it.
I really need to put my class handout up on my web site in PDF format...
And I need to get Belasset to send me the lyrics of her cheese song...
Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)
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