cheeseaday.blogspot.com
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 ...
cheeseaday.blogspot.com
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 ...
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...
cheeseaday.blogspot.com
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).
cheeseaday.blogspot.com
Cheese A Day: Interview Tomorrow
http://cheeseaday.blogspot.com/2010/08/interviewed-tomorrow.html
Monday, August 16, 2010. I'll be interviewed by the awesome folks at Savorpdx.com tomorrow. Will I be funny, accurate, or just weird- who really knows :D. Check out http:/ savorpdx.com/. Posted by Jeremy Pickett. August 17, 2010 at 10:26 AM. You are always all of those things. August 17, 2010 at 10:29 AM. Takes one to know one, treva :D. August 18, 2010 at 10:11 AM. That was a great interview, Jeremy. Devlyn says the F word a bit. ;) Sourdough crepes? Subscribe to: Post Comments (Atom). Do you like ramen?
cheeseaday.blogspot.com
Cheese A Day: "Instant Ramen" From Scratch
http://cheeseaday.blogspot.com/2010/04/instant-ramen-from-scratch.html
Sunday, April 11, 2010. Instant Ramen" From Scratch. The post over at Boingboing.net about ramen. Got me thinking a little while back- instead of eating cheapo instant ramen that may have dubious ingredients like palm oil, why not just make instant ramen from scratch? And with that, I set off to do some research. Well, I ask you, Why Not? Don't have an answer, do ya? Just what I thought. 3/4 cups all purpose flour. 1 large, not jumbo egg (learned that by experience). A generous amount of flour for dusting.
cheeseaday.blogspot.com
Cheese A Day: A Tale of Two Tartlets
http://cheeseaday.blogspot.com/2010/04/two-more-tartlet-recipes.html
Thursday, April 15, 2010. A Tale of Two Tartlets. 150 grams butter or shortening. Mix the flour, salt, and butter/shortening, and combine with either a fork or pastry cutter until it resembles bread crumbs. Add ice cold water, a tablespoon at a time until the dough holds it's shape, then refrigerate for an hour before rolling out. After rolling the dough into a thin sheet, use a pint glass to cut circles out, and carefully place in a greased muffin tin. 1/2 butternut squash, cooked and pureed. Combine al...
cheeseaday.blogspot.com
Cheese A Day: Update on my Cheese Cave
http://cheeseaday.blogspot.com/2010/07/update-on-my-cheese-cave.html
Thursday, July 1, 2010. Update on my Cheese Cave. Last year in April I dug a hole in the ground and sunk a 40 gallon plastic garbage can to be used as a cheese cave. In that container I placed a five gallon bucket with cheeses sealed in individual plastic containers. Here is what I discovered:. First, no bugs got to the cheese. Over the course of more than a year they did penetrate the first layer, but not the five gallon bucket or the individual containers. Here is the original post of the cellar:.
cheeseaday.blogspot.com
Cheese A Day: Roasted Garlic and Onion Hummus
http://cheeseaday.blogspot.com/2010/07/roasted-garlic-and-onion-hummus.html
Friday, July 9, 2010. Roasted Garlic and Onion Hummus. 1 can (15 oz) of garbanzo beans, drained. 1/4 cup of the drained juice from the can. 1 large elephant garlic section. 1 small yellow onion. The juice from 1 lemon. 1-2 tablespoons of rice vinegar, depending on taste preference. 1 teaspoon of salt. Posted by Jeremy Pickett. Subscribe to: Post Comments (Atom). Is licensed under a Creative Commons Attribution-Noncommercial 3.0 United States License. Based on a work at cheeseaday.blogspot.com. Ten gallon...
cheeseaday.blogspot.com
Cheese A Day: First Brew Day a Success
http://cheeseaday.blogspot.com/2010/04/first-brew-day-success.html
Sunday, April 4, 2010. First Brew Day a Success. Hand pulled, cask conditioned, and Real Ale. Are all talking about a style of beer that nearly went extinct. Instead of using refrigeration and CO2, a pub would have a cellar and barrels of naturally sparkling beer that would be pulled up using a beer engine. Recipe wise, I used a 10 gallon variant on the Graham Wheeler/Roger Protz Newcastle recipe from ' Brew Classic European Beers At Home. 12 lbs Pale malt. 24 ounces white sugar. 25 ounces Chocolate malt.
