I'm sorry to hear that. I've been perfecting gluten free bread for my niece, so I know how hard it can be to try to make something that it is not but I would have thought crumbly, salty and vaguely nutty would be relatively easy.
Speaking of that, I am going to start homemade parmesan this weekend. I've sourced some local pastured goat's milk as well as some superior cows milk from one town over. This will be my very first real cheese.
Solve all your doubts through question mode.
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Last edited by Raza; Dec 28, 2019 at 01:33 PM.
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Here we go. Local quality goats milk and cows milk. 2 gallons in total. A parmesan/ romano type cheese starts on Monday.
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Solve all your doubts through question mode.
Ah, but peanuts can be modified. There are honey roasted, dry roasted, smoked, chipotle, and so on. I usually get the classic and adulterate them myself. I have a dedicated grinder that has a mix of sea salt and ghost pepper. I take an amount of peanuts in a ziploc and then grind out some salt/ghost. To your flavor of course. Hard to beat IMHO. Just don't rub your eyes until you've washed your hands.![]()