cheeseaday.blogspot.com
Cheese A DayCheese A Day is about making, well, a cheese a day, as well as slow food, art, photography, and travel.
http://cheeseaday.blogspot.com/
Cheese A Day is about making, well, a cheese a day, as well as slow food, art, photography, and travel.
http://cheeseaday.blogspot.com/
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Cheese A Day | cheeseaday.blogspot.com Reviews
https://cheeseaday.blogspot.com
Cheese A Day is about making, well, a cheese a day, as well as slow food, art, photography, and travel.
cheeseaday.blogspot.com
Cheese A Day: All Grain Beer: Belhaven 90 Shilling (Wee Heavy)
http://cheeseaday.blogspot.com/2010/05/all-grain-beer-belhaven-90-shilling-wee.html
Monday, May 31, 2010. All Grain Beer: Belhaven 90 Shilling (Wee Heavy). This recipe is based off of a recipe I found in a CAMRA. Book titled 'Brewing British Beer'. It isn't completely authentic since I couldn't source enough of the traditional hops, so I substituted some Amarillo I had left over. It has been many years since I brewed a Wee Heavy, but this 10 gallon recipe should be a real winner. 26 lbs pale malt (preferably Pipkin pale malt). 6 oz black malt. 2 oz 120 lovibond crystal malt. Kicking and...
Cheese A Day: I was just minding my business...
http://cheeseaday.blogspot.com/2010/06/i-was-just-minding-my-business.html
Wednesday, June 23, 2010. I was just minding my business. Going to water and fertilize my tomatoes, and guess what I find- a honey bee swarm in my grapes. So, should I keep them? Posted by Jeremy Pickett. June 23, 2010 at 1:33 PM. Think of all the mead and braggot. June 23, 2010 at 2:34 PM. That reminds me, off to upgrade my brewing setup! Just crafted a 15 gallon mash tun last night, but I was missing one crucial piece. June 24, 2010 at 6:46 AM. I would totally do it. Subscribe to: Post Comments (Atom).
Cheese A Day: Why make cheese every day?
http://cheeseaday.blogspot.com/2009/03/why-make-cheese-every-day.html
Sunday, March 1, 2009. Why make cheese every day? Not a technique missing. So at this point in my life, I feel quite comfortable with brewing all grain beer and baking a wide variety of yeast based breads. With the lessons I've learned based on the similarities between the two domains, I decided it was a good time to really concentrate on something I've been playing with but never really invested time in to- making cheese. Camembert, Wendleysdale (Wallace and Gromit! And for now, cheers. Ten gallon, all ...
Cheese A Day: Yay for Me!!
http://cheeseaday.blogspot.com/2010/08/yay-for-me.html
Saturday, August 7, 2010. Not to boast or gloat, but as of today I've lost 20lbs. I've still got a ways to go, but hot damn. Yesterday I did cheat a little, though. I was at a pizza place and just could not resist their dried salami, San Marzano tomato, and mozzarella pizza. This joint, called La Perla. In Eugene Oregon does a good, authentic job. While not my favorite ( Ciao Pizza. Posted by Jeremy Pickett. Subscribe to: Post Comments (Atom). Based on a work at cheeseaday.blogspot.com. Two recipes, one ...
Cheese A Day: Licorice!
http://cheeseaday.blogspot.com/2010/06/licorice.html
Friday, June 18, 2010. Some time ago I got the thought into my head to make red licorice. It was one of my favorite candies as a kid, but it seemed like there were barely a handful of different kinds- Twizzlers (which barely count), Red Ropes, and that's about it. I've discovered a few boutique licorice makers, but they are few and far between. A chewy, bready texture. Flavors that develop as you chew. They were pretty gross. Okay, at this point I decided to rethink what I was trying to do. I wanted ...
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CheddarBound: March 2009
http://cheddarbound.blogspot.com/2009_03_01_archive.html
Diana Pittet's Travels with Cheddar. Wednesday, March 18, 2009. I've never eaten Cheddar cheese with kiwi fruit, and I don't think I ever will. Kiwis are the only other thing besides meat that I don't eat; they leave an unpleasant metallic taste in my mouth. But here in New Zealand, the home of Kiwis, I tried another unusual fruit and cheese combo: Cheddar and pineapple! As much as I enjoy pairing Cheddar with fruit chutneys. Saturday, March 14, 2009. How did my backside get into this position? Furthermo...
CheddarBound: The Skinny on Cheddar
http://cheddarbound.blogspot.com/2009/12/skinny-on-cheddar.html
Diana Pittet's Travels with Cheddar. Saturday, December 5, 2009. The Skinny on Cheddar. Now, why would you want to do that? What you should be focusing on in the photo above, taken on a boat trip from the Isle of Mull in Scotland to a nearby uninhabited island where I got up close and personal with puffins, is my smile. Cheese makes you happy! Thanks for the cheese.". No worries. I hope you enjoy them.". Yeah, I know. I think that if you eat good cheese in moderation, you'll be fine.". Well, that's it...
CheddarBound: May 2009
http://cheddarbound.blogspot.com/2009_05_01_archive.html
Diana Pittet's Travels with Cheddar. Sunday, May 24, 2009. Cheddar, Cider, Circles, and a Cathedral. 8220;Go on. Giver her a bit. She’s got to learn to like Cheddar. She’s from Somerset.”. The woman working at the Saturday market in Wells, England's smallest cathedral city, obliged. She speared a small cube of cheese with a toothpick and gave it to the father who was holding his young blond-haired daughter, probably three of four years old, in his arms. See, she doesn. In one day, driving around in a car...
CheddarBound: Taking Care of Cheddar
http://cheddarbound.blogspot.com/2009/10/taking-care-of-cheddar.html
Diana Pittet's Travels with Cheddar. Tuesday, October 20, 2009. Taking Care of Cheddar. If the season for Cheddar. Is now upon us, then it's also time to take proper care of that hunk of semi-hard cheese you've just bought and brought home with you. (If you haven't done that yet, then go do it now, and buy some Honeycrisp apples, while you're at it! And how does one take care of Cheddar, you may wonder. I dispensed this advice numerous times throughout the working day at Neal's Yard Dairy, but I didn't k...
CheddarBound: July 2009
http://cheddarbound.blogspot.com/2009_07_01_archive.html
Diana Pittet's Travels with Cheddar. Friday, July 10, 2009. Tales of a Curd Addict. Sorry to be sideways again; the camera I bought in Dubai Duty Free to replace the one that was stolen from a pub in London in December is crashing and burning and doing strange things, like making pictures turn sideways.). I'll finish my reflective blog posting about New Zealand soon. But first I want to talk about cheese curds. I'm addicted to them. My addiction for the freshest curds (not the ones sold in plastic bags i...
CheddarBound: Iberian Tipples & Cheddar
http://cheddarbound.blogspot.com/2010/03/iberian-tipples-cheddar.html
Diana Pittet's Travels with Cheddar. Tuesday, March 23, 2010. Iberian Tipples and Cheddar. Cheeses, fruits, matching port wines," by. The Gifted Photographer on Flickr. To be honest, when on my own, I don't give too much thought to pairing drinks with cheese or any other food for that matter. As long as it's on hand and cheap, that's good enough for me. In mid-May. Foods and drinks from the same region tend to go well together, and it's what the locals (even monks! It shouldn't be too much of a mental st...
CheddarBound: October 2009
http://cheddarbound.blogspot.com/2009_10_01_archive.html
Diana Pittet's Travels with Cheddar. Wednesday, October 21, 2009. A Pint for Cheddar. What comes to mind when I say, "pint and Cheddar"? No doubt a pint of amber ale. It is, after all, an excellent, potable accompaniment to a hunk of farmhouse Cheddar. But there's another kind of pint that a traditional, British cheesemaker might think of, a pint starter. Starter cultures are harmless bacteria that are added to the milk to convert lactose, the sugar in milk, into lactic acid. Unpasteurized milk can d...
CheddarBound: The Cheddar Season
http://cheddarbound.blogspot.com/2009/10/cheddar-season.html
Diana Pittet's Travels with Cheddar. Thursday, October 15, 2009. Not much, and off the trio fly from the display table, quickly replaced by workers in the produce and cheese departments. Market managers break the news to us by changing the products on the display tables. "Autumn is here," they say, and they say it with apples and Cheddar cheese. When will the apples and Cheddar disappear? Which cheese will help us make that chilly transition? Subscribe to: Post Comments (Atom). Queens, New York City.
CheddarBound: A Pint for Cheddar
http://cheddarbound.blogspot.com/2009/10/pint-for-cheddar.html
Diana Pittet's Travels with Cheddar. Wednesday, October 21, 2009. A Pint for Cheddar. What comes to mind when I say, "pint and Cheddar"? No doubt a pint of amber ale. It is, after all, an excellent, potable accompaniment to a hunk of farmhouse Cheddar. But there's another kind of pint that a traditional, British cheesemaker might think of, a pint starter. Starter cultures are harmless bacteria that are added to the milk to convert lactose, the sugar in milk, into lactic acid. Unpasteurized milk can d...
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Cheese Acres Farm | Well Loved Hens Lay Better Eggs!
Follow us on Networked Blogs! Follow Cheese Acres Farm on WordPress.com. Follow Blog via Email. Enter your email address to follow this blog and receive notifications of new posts by email. 2015 Day 190: Seed sprouting s…. On Chocolate Chips and Chaos. On betwixt and between. One Meal Two Ways: Pork Roast…. On betwixt and between. Well Loved Hens Lay Better Eggs! Welcome to Cheese Acres! Here is a link to a homesteaders directory for readers as well as bloggers. 30 thoughts on “ Home/About Us. Thanks for...
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Cheese A Day
Wednesday, November 2, 2011. Wine Gums from Scratch. The gummies- according to their ingredient list- are basically gelatin, sugar, artificial flavors/colors, and preservatives. Originally they were made with wine, but apparently no longer. Since I don't really have access to wine-flavor, I decided to go with the real thing- wine! The problem is what proportion of liquid to gelling agent is appropriate? Using just water and unflavored gelatin, I started with:. 1 packet of gelatin. 1/4 cup boiling water.
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Cheese Additional | A Girl Aiming to Prove the Third Time's a Charm
A Girl Aiming to Prove the Third Time's a Charm. August 10, 2013. An Update Almost A Year To The Date Later. Here I am, still on this weight-loss journey. I’ve come to the realization that it’ll never be over. I’m the type of person that can’t eat until she’s full. I have to count calories. I have to weigh and measure to ensure I’m eating correct portions. And I’m okay with that. And I’m not okay with that. 8220;Order mozzarella sticks. That’s not a lot of food.”. 8220;At least get a salad.”. And here...
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