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Old 03-01-2011, 01:43 PM   #41
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So far, coffee, bacon and eggs and one section of grapefruit and 30 gm Emmentaler cheese.

Ha
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Old 03-01-2011, 01:44 PM   #42
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What, no pie?
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Old 03-01-2011, 02:13 PM   #43
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Breakfast: 1 cup oatmeal with Splenda & 2% milk

Lunch: 1 oven-roasted chicken breast (skinless) seasoned w/Tony Chacheres,
cooked frozen green beans, 1 sliced Roma tomato, water

Dinner: undecided at this point
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Old 03-01-2011, 02:18 PM   #44
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What, no pie?
Ah no, it is being rationed by a higher authority.

Ha
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Old 03-01-2011, 02:26 PM   #45
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So far nothing......I've been too busy.

Tonight is half price cheeseburgers at Sonic......gonna get some onion rings too!
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Old 03-01-2011, 02:40 PM   #46
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Breakfast, coffee
Lunch, Miso salad and a avocado roll
Dinner, threw chicken breast with garlic mushroom soup in the Crockpot this morning, guess when I get home tonight I'll figure out what to do with it!
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Old 03-01-2011, 03:21 PM   #47
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Dinner, threw chicken breast with garlic mushroom soup in the Crockpot this morning, guess when I get home tonight I'll figure out what to do with it!
Perhaps add some lemon juice to cut the floury-salty taste of the soup and for interest, add to taste: black pepper, cayenne, paprika.
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Old 03-01-2011, 03:24 PM   #48
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Made cheese today (one of my hobbies is making raw milk cheese in the Trappist style), so I was nibbling on curds for half the afternoon.
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Old 03-01-2011, 03:58 PM   #49
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Breakfast, coffee
Lunch, Miso salad and a avocado roll
Dinner, threw chicken breast with garlic mushroom soup in the Crockpot this morning, guess when I get home tonight I'll figure out what to do with it!
This is really good served over brown rice.
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Old 03-01-2011, 04:09 PM   #50
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Made cheese today (one of my hobbies is making raw milk cheese in the Trappist style), so I was nibbling on curds for half the afternoon.
Wow! How difficult is this? Does it take much gear?

Ha
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Old 03-01-2011, 04:16 PM   #51
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Ah no, it is being rationed by a higher authority.

Ha
I feel your pain, Ha!

YouTube - Shel Silverstein The Diet Song

Rated X for hilarity...
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Old 03-01-2011, 04:27 PM   #52
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Wow! How difficult is this? Does it take much gear?

Very little gear. If you have a couple of stainless stew pots and a long spoon, you've got 80% of the equipment needed.

The hard part is finding the raw milk, since it's illegal to sell in most states. There are ways to get around that, such as the herdshare (cowshare) type programs that some states allow. You essentially buy a percentage of a cow, and your monthly payment goes to its upkeep. That entitles you to show up at the farm on a regular basis to collect "your" milk.

In your case, you're extremely lucky because Washington permits the sale of raw milk for human consumption.

It's perfectly possible to make cheese from supermarket milk, but any European will tell you that raw milk cheese (like raw milk itself, for drinking) is a completely different thing, and far superior.

If you're interested, a good place to start searching for milk is:
Where can I find Real Milk?

A good place to start learning about cheesemaking is:
New England Cheesemaking

I've been making cheese in my kitchen for 15 years, and I can attest that it's a great hobby.
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Old 03-01-2011, 04:53 PM   #53
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I followed the directions on Lena's recipe link and served my Coq au Vin leftovers over penne tonight. Pretty darn good. I will add this one to my file.
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Old 03-01-2011, 07:12 PM   #54
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Awesome veggie soup from cafe downstairs at the office...

Came home, whipped up some blackened mahi served over seasoned soft polenta with a side of garlic steamed bok choy...and a side salad with avocado. Tasty & quick! Mmmm!
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Old 03-01-2011, 07:17 PM   #55
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I took my Mom to a movie and then we stopped at one of my favorite local restaurants . We both had garlic encrusted shrimp with coleslaw and red potatoes . They were small portions and the best part was the price $6.99.
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Old 03-02-2011, 10:52 AM   #56
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RE: Cheese making-
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Originally Posted by haha View Post
Wow! How difficult is this? Does it take much gear?

Ha
I'd also like to hear from those who have done it. I've received two 'kits' as gifts, have yet to actually make any cheese with them, beyond a simple fresh Mozzarella. The Moz is pretty easy, fast, no special equipment, tasted good, but by the time you buy the milk and starter and stuff it is no cheaper than store bought, and did not seem any better than good store bought.

Most cheeses require a small, cheap 'press', no big deal - but the aging requires months of proper humidity and temperature (warmer than a fridge, cooler than my basement - hi 40's low 50's IIRC). I think I'm going to have to make a 'cheese cave' to get into this. I've thought about building an insulated box, and circulating cold air from my basement fridge to keep it cool, but not cold.

Cheese making is fairly common with the beer brewers, some similarities - temperature control, proper aging, etc. I've had some good cheeses made by guys in the club, but most stick to pretty simple cheddars and add flavorings sometimes (hot pepper, herbs, etc).

edit - I cross posted with braumeister:

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...

I've been making cheese in my kitchen for 15 years, and I can attest that it's a great hobby.
So what do you do about aging them at the right temperature and humidity?

-ERD50
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Old 03-02-2011, 10:59 AM   #57
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For lunch: baby spinach salad with tomatoes, shallots, tuna, feta cheese, and brown rice served with a balsamic vinaigrette and freshly baked homemade bread.

For dinner: I see some Thai food in my future...

For the cheese makers out there, do you use rennet? I can't find the stuff locally.
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Old 03-02-2011, 11:25 AM   #58
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Nothing so far but decaf coffee. I gained a few pounds this week, so it's burn calorie time, going up and down the stairs doing laundry and putting things away.
We did takeout when we returned from our trip last night. One of the sides was a pint container of ziti with meat sauce. I'll wait until I'm really hungry to split that with Mr B for a late lunch.
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Old 03-02-2011, 11:41 AM   #59
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I've thought about building an insulated box, and circulating cold air from my basement fridge to keep it cool, but not cold.
A wine refrigerator might work. And you could also keep wine in it.
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Old 03-02-2011, 12:05 PM   #60
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breakfast: 1 cup oatmeal with 1/2 tsp of cinnamon & 1 tsp of Splenda, + about 1/2 cup 2% milk; water

lunch: 1 hamburger patty, 1 small-medium salad with lettuce, spinach, carrots, a little cheddar cheese, a little deli roasted chicken, & a little Ranch dressing. I know I should have left off the Ranch, but..... Oh yeah, one medium apple; water

dinner: undetermined but probably an EggBeaters omelette with broccoli & some chicken breast meat, probably also a little sharp cheddar. Maybe a few green beans on the side, & water.
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