Food

[Henry Krinkle]

Hm. You got me thinking. Why don't I have something I want to do, like make cheese? Over the years, I managed to learn many things, from making Chicago-style pizza for my wife to fixing watches, to pouring lead into molds and making projectiles for black powder cartridges. And, as far as I am concerned, perfected making steaks. But here I sit at 61, with zip, nada in terms of want to do's. In looking back, I had seven life time events since May of 2010. One almost killed me. Two would of killed me if left undisturbed, and two that would have debilitated me if left undisturbed. Two were extremely happy, the wedding of my two children. Heck, at this age, I figured I'd be retired and enjoying grandchildren, but I am doing neither. I think I spent too much time pulling through and not enough time looking forward.

So your post has me thinking. I need to set a goal for something to do, cooking related. But I need to talk to Mrs. Dan R. Embarking on making great pastries will do us no good if it kills us from too many calories!

Thanks,

Dan

Wow, you have had a busy year! I am glad you have come out of it OK with some really great memories.

Yeah, the calories can be a deciding factor for sure. I'll have to watch how much cheese I make. I am genetically pre-disposed to elevated cholesterol, though in truth I can keep it under control simply by doing exercise and not being a complete idiot regarding food.

[boatme99]

Deboned the ham and made a casserole

[Henry Krinkle]

Day 2 and 3

Day 2; unwrap cheese and then brine. The cheese now has been pressed for over 15 hours. 13 + of those was with the 20 pounds of weight. Its already getting some colour. It is also already pretty firm. I mixed a super salty brine, 2 pounds of un-iodized sea salt in one gallon of water. The cheese rests in this for a day.





Day 3. 24 hours in the brine. Drain and pat dry. It is significantly firmer than yesterday as well as being granular on the outisde from the salt. Brush with olive oil and into the "cave". This wine fridge is adjustable to the degree. 57 F is right in the middle of cheese's happy zone and a bowl of water at that temp will do a reasonable job of sitting in the 65% + or - humidity zone that cheese needs. Now the boring part. Brush and turn daily for a week or two, then once a week for the next 8-10 months. Add water as required and change it if it gets weird.

[Henry Krinkle]

Had some friends over for a feast. The prime rib is from a breed of cattle developed right here. I used a different cooking method than normal and it came out a bit overdone, but was still tender and delicious.

A couple of hours in the cold smoker, followed by a ten hour rest.

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Served it with a shallot red wine jus. Simmered an entire bottle of wine inot a mirepoux, then drew it back out with some beef stock and finished the sauce with butter.

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Accompaniments were a vegetarion mushroom risotto and oven roasted carrots with balsamic and thyme.

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[litlmn]

My son wanted donuts instead of a cake for his birthday. So we got him a giant s’mores donut.

[geoffbot]

Fried seitan - very tasty.

[boatme99]

[QUOTE=geoffbot;485956]Fried seitan - very tasty.


That looks good!
I haven't seen seitan in years. I used to get barbecued seitan for work snacks. Never had it fried.

[boatme99]

Breakfast, I made apple cranberry cinnamon crepes.

They were ok, a bit bland, next time I think I'll add some amaretto to the batter.

[geoffbot]

[QUOTE=boatme99;486092]

Fried seitan - very tasty.


That looks good!
I haven't seen seitan in years. I used to get barbecued seitan for work snacks. Never had it fried.

Yeah it's good - kinda chickeny in texture, heavier though!

[boatme99]

A lemon pound cake just out of the oven.


Would that be a half a kilo cake in the UK?