― nathalie, Wednesday, 18 April 2007 07:21 (seventeen years ago) link
― nathalie, Friday, 20 April 2007 11:58 (seventeen years ago) link
― Jaq, Tuesday, 24 April 2007 00:32 (seventeen years ago) link
― nathalie, Tuesday, 24 April 2007 09:55 (seventeen years ago) link
― Jaq, Wednesday, 25 April 2007 16:11 (seventeen years ago) link
― Ai Lien, Wednesday, 25 April 2007 16:20 (seventeen years ago) link
― Jaq, Wednesday, 25 April 2007 16:46 (seventeen years ago) link
― Madchen, Thursday, 26 April 2007 13:07 (seventeen years ago) link
― lauren, Thursday, 26 April 2007 15:29 (seventeen years ago) link
― brownie, Friday, 27 April 2007 17:33 (seventeen years ago) link
― Vicky, Sunday, 29 April 2007 13:58 (seventeen years ago) link
― nathalie, Sunday, 29 April 2007 14:16 (seventeen years ago) link
― lauren, Sunday, 29 April 2007 14:36 (seventeen years ago) link
― Porkpie, Sunday, 29 April 2007 16:12 (seventeen years ago) link
― lauren, Sunday, 29 April 2007 16:25 (seventeen years ago) link
― Jaq, Sunday, 29 April 2007 17:17 (seventeen years ago) link
― lindseykai, Wednesday, 2 May 2007 01:18 (seventeen years ago) link
― ailsa, Wednesday, 2 May 2007 06:57 (seventeen years ago) link
― nathalie, Wednesday, 2 May 2007 08:11 (seventeen years ago) link
― Jaq, Monday, 7 May 2007 18:06 (seventeen years ago) link
― Hurting 2, Wednesday, 9 May 2007 01:45 (seventeen years ago) link
― Jaq, Wednesday, 9 May 2007 15:29 (seventeen years ago) link
― lauren, Wednesday, 9 May 2007 16:12 (seventeen years ago) link
― Hurting 2, Wednesday, 9 May 2007 17:40 (seventeen years ago) link
― Hurting 2, Wednesday, 9 May 2007 17:41 (seventeen years ago) link
― Hurting 2, Wednesday, 9 May 2007 18:12 (seventeen years ago) link
― nathalie, Friday, 11 May 2007 12:27 (seventeen years ago) link
― Madchen, Friday, 11 May 2007 12:34 (seventeen years ago) link
― nathalie, Friday, 11 May 2007 12:54 (seventeen years ago) link
― Jaq, Friday, 11 May 2007 15:11 (seventeen years ago) link
― Jaq, Sunday, 13 May 2007 21:38 (seventeen years ago) link
― lauren, Thursday, 17 May 2007 14:35 (seventeen years ago) link
― Porkpie, Thursday, 17 May 2007 20:26 (seventeen years ago) link
― lauren, Friday, 18 May 2007 01:17 (seventeen years ago) link
― aldo, Friday, 18 May 2007 08:38 (seventeen years ago) link
― Madchen, Friday, 18 May 2007 11:37 (seventeen years ago) link
― Madchen, Friday, 18 May 2007 11:38 (seventeen years ago) link
― aldo, Friday, 18 May 2007 12:21 (seventeen years ago) link
MAKE IT STOP!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
― Porkpie, Friday, 18 May 2007 23:44 (seventeen years ago) link
I made POTATO SALAD. Extremely yummy. Consists of ham, garlic, mayo, potatos (ORLY), onion,...
― nathalie, Sunday, 20 May 2007 09:07 (seventeen years ago) link
I made cow's milk mozzarella yesterday because there was none at the grocery and I had some lovely roma tomatoes and fresh basil and gallons of organic milk were on sale. This morning for 1st breakfast, I made myself a caprese omelet. Mmmmm.
I also started a biga last night using some of the whey from the cheese as the liquid. I'll bake a loaf of bread this afternoon. Here's the last one I did, which was very toadstoolish:
http://farm1.static.flickr.com/198/498781793_aed50f2cde.jpg
― Jaq, Sunday, 20 May 2007 16:06 (seventeen years ago) link
How do you make mozz, Jaq?
― Madchen, Monday, 21 May 2007 13:41 (seventeen years ago) link
Mr. Jaq got me a kit a few years ago from these folks. Basically, you add citric acid or lemon juice to a gallon of non-ultrapasteurized milk, then warm it up in a stainless steel pot to 88 deg F. At that temp, you remove it from the heat and gently stir in a tiny amount of rennet, then let it sit for 5-7 minutes for the curd to develop and solidify. It looks like a soft white custard in a yellowish clear liquid (the whey) at this point. You run a long knife through the curd, cutting it into 1" x 1" long rectangles, which helps the whey to drain out of the curds. You ladle the curds out as gently as possible, trying to drain out more of the whey.
After all the curds are out of the pot, they need to be gradually heated up to 135 F and kneaded and stretched into mozzarella, with some salt worked in. I use the microwave (zap on high for 1 min, knead and drain, then zap for 35 secs, knead some more, then zap again for 35 secs and knead and stretch). You can also just heat the whey up and dip balls of the curd into it to heat it up, which is more trad, but a lot tougher to control. After it's all a nice smooth ball, you cool it off in some ice water and start eating it.
1 gallon (about 4 liters) of milk makes about 3/4 lb (about 1.5 kg) of cheese. Making it's sort of technical and also magical so pretty fun on a weekend, as long as milk's on sale.
― Jaq, Monday, 21 May 2007 17:45 (seventeen years ago) link
Banana pancakes. Not bad, but not a big success with Ophelia and DH. (hah I just typed DH)
― stevienixed, Tuesday, 22 May 2007 19:04 (seventeen years ago) link
FRENCH FRIES. well, deepfreeze ones so not really anything special. :-)
― stevienixed, Thursday, 24 May 2007 08:56 (seventeen years ago) link
Simple black bean salad tonight - delish.
canned black beans (well washed) avocado chopped tomato chopped red onion chopped cilantro fresh lime juice salt & pepper shredded cheddar cheese (served with blue corn tortilla chips)
― Hurting 2, Friday, 25 May 2007 02:10 (seventeen years ago) link
Perfect meal for hot evening
banana ice cream mint ice cream
― nathalie, Saturday, 26 May 2007 14:36 (seventeen years ago) link