I like Crasins fine, wouldn’t say I loooove them but we’ll get to that later.
I didn’t plan on posting so much about food when I decided to start this blog. I thought I’d be posting about machines and other constructed stuff. It turns out that making food is a great way to scratch the project making itch for me. Cooking neatly contains all the components I want in a project: Read the rest of this entry »
The new Cheese Cave
I’ve decided that cheese making is going to be my new winter hobby. Like most people I assumed that cheese making required a lot of exotic equipment and supplies that were out of the scope of the home kitchen. Turns out I was right on the first two counts but not on the third. Looks like it’s time to build more food gear. Depending on what kind of cheese you make it can be as simple as a pot, a spoon, a thermometer, lemon juice and milk to make ricotta or it can get complex with mesophilic cultures, cheese molds and a press, inoculation of beneficial bacteria and storage in a temperature and humidity controlled cheese cave to make Roquefort. Read the rest of this entry »
This summer I got my hands on the book Charcuterie by Michael Ruhlman and Brian Polcyn. It’s an amazing treatise on the myriad variety of ways to preserve and manipulate meats to make them delicious. I immediately started dreaming about making my own sausage. A few things had to happen first: Read the rest of this entry »