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Dining with Lucile

Wednesday, January 21, 2009. This Saturday Jeremy and I experimented with making a hard cheese for the first time. We have made mozzarella and ricotta multiple times, but until now didn't have the correct equipment to do a hard cheese. Enter the Cheesy Press, it applies up to 50 pounds of pressure, to remove remaining whey and harden the cheese into shape. At 90 we added our mesophilic culture, which inoculates the milk with friendly bacteria, gave it a quick stir and let it sit for 45 minutes. Now we le...

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Wednesday, January 21, 2009. This Saturday Jeremy and I experimented with making a hard cheese for the first time. We have made mozzarella and ricotta multiple times, but until now didn't have the correct equipment to do a hard cheese. Enter the Cheesy Press, it applies up to 50 pounds of pressure, to remove remaining whey and harden the cheese into shape. At 90 we added our mesophilic culture, which inoculates the milk with friendly bacteria, gave it a quick stir and let it sit for 45 minutes. Now we le...

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Dining with Lucile | lucileskitchen.blogspot.com Reviews

https://lucileskitchen.blogspot.com

Wednesday, January 21, 2009. This Saturday Jeremy and I experimented with making a hard cheese for the first time. We have made mozzarella and ricotta multiple times, but until now didn't have the correct equipment to do a hard cheese. Enter the Cheesy Press, it applies up to 50 pounds of pressure, to remove remaining whey and harden the cheese into shape. At 90 we added our mesophilic culture, which inoculates the milk with friendly bacteria, gave it a quick stir and let it sit for 45 minutes. Now we le...

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lucileskitchen.blogspot.com

1

Dining with Lucile: Food

http://lucileskitchen.blogspot.com/2009/01/food.html

Thursday, January 15, 2009. Welcome to my new blog, Dining with Lucile. After we created last night's feast, it was time to develop a blog to document our culinary experiments. Subscribe to: Post Comments (Atom).

2

Dining with Lucile: Farm House Cheddar

http://lucileskitchen.blogspot.com/2009/01/farm-house-cheddar_21.html

Wednesday, January 21, 2009. This Saturday Jeremy and I experimented with making a hard cheese for the first time. We have made mozzarella and ricotta multiple times, but until now didn't have the correct equipment to do a hard cheese. Enter the Cheesy Press, it applies up to 50 pounds of pressure, to remove remaining whey and harden the cheese into shape. At 90 we added our mesophilic culture, which inoculates the milk with friendly bacteria, gave it a quick stir and let it sit for 45 minutes. Now we le...

3

Dining with Lucile: Mexican Dinner

http://lucileskitchen.blogspot.com/2009/01/mexican-dinner.html

Saturday, January 17, 2009. 1 ¼ cup course cornmeal. 4 cups boiling water. 1 cup grated Parmesan cheese. 1 pound chorizo (remove from casing). 16 ounces tomato sauce (home grown). 3/4 cup shredded mozzarella cheese. In a large saucepan, combine cornmeal and salt. Gradually add boiling water, whisking constantly. Cook and stir over medium heat for 5 minutes or until mixture comes to a boil. Remove from the heat. Stir in Parmesan cheese. Goat Cheese Quesadilla with Cilantro Chutney. Large pinch of salt.

4

Dining with Lucile: January 2009

http://lucileskitchen.blogspot.com/2009_01_01_archive.html

Wednesday, January 21, 2009. This Saturday Jeremy and I experimented with making a hard cheese for the first time. We have made mozzarella and ricotta multiple times, but until now didn't have the correct equipment to do a hard cheese. Enter the Cheesy Press, it applies up to 50 pounds of pressure, to remove remaining whey and harden the cheese into shape. At 90 we added our mesophilic culture, which inoculates the milk with friendly bacteria, gave it a quick stir and let it sit for 45 minutes. Now we le...

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lucilestreet.blogspot.com

Lucile Street Brewing: January 2009

http://lucilestreet.blogspot.com/2009_01_01_archive.html

We are a nano brewery located in Seattle's Hillman City Neighborhood. Our mission is to create artisan brews with fresh ingredients and sustainable practices. We specialize in hoppy American and Belgian style ales. Monday, January 19, 2009. Thursday, January 15, 2009. Check out the new blog about food:. Subscribe to: Posts (Atom).

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Dining with Lucile

Wednesday, January 21, 2009. This Saturday Jeremy and I experimented with making a hard cheese for the first time. We have made mozzarella and ricotta multiple times, but until now didn't have the correct equipment to do a hard cheese. Enter the Cheesy Press, it applies up to 50 pounds of pressure, to remove remaining whey and harden the cheese into shape. At 90 we added our mesophilic culture, which inoculates the milk with friendly bacteria, gave it a quick stir and let it sit for 45 minutes. Now we le...

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