Blue Cheese Omnivorous

Written by Bryan Applegate


Continued from page 1

Assembly for presentation:

Tossrepparttar lettuce and cooled pasta together evenly. Now add enough dressing to coatrepparttar 150507 pasta and lettuce in a toss. Put this tossed mix as a bed on a plate or in a bowl. With clean fingers, crumble some ofrepparttar 150508 wedge of blue cheese. Now placerepparttar 150509 steak strips on top in no particular pattern. Lightly drizzle with blue cheese dressing (diners can add more to taste). Finally, garnishrepparttar 150510 top withrepparttar 150511 most aesthetic strips of red pepper providing remaining slices for your companion.

What you have is a colorful and healthy salad forrepparttar 150512 human omnivore. Most every need of nutrition is encompassed in this attractive dish that goes well with red wine, water, or even cola forrepparttar 150513 kiddies.

Bryan Applegate is Online Cooking's Associate Editor and does really cool things with 3d graphics!



Bryan Applegate is an Editor at Online Cooking.


Adventures in Cheese Making – Walk this Whey

Written by Paul Rinehart


Continued from page 1

I could now seerepparttar curds andrepparttar 150506 whey. The whey was a pale yellowish hue andrepparttar 150507 curds looked a little bit like scrambled egg whites. I then lined a colander with cheesecloth and proceeded to filterrepparttar 150508 curds fromrepparttar 150509 whey. I putrepparttar 150510 curds into a bowl and added salt to further helprepparttar 150511 removal of excess liquid. Next, I returned it torepparttar 150512 colander lined with a fresh layer of cheesecloth. I was anxious to taste it, and wow, it actually tasted like cheese!

The next step is optional – putting your cheese in a mold and pressing it. To make my press, I rummaged aroundrepparttar 150513 kitchen to see what I could use. I took an old plastic sherbet container and put a bunch of holes in it. I then placed my cheese curd filled cheesecloth inside and placed it in a large bowl and but a plate on top of my curds. Nowrepparttar 150514 problem was having enough weight to press it. I placed two big cans of tomatoes on top and, voilà, it worked. After pressing it, I putrepparttar 150515 cheese intorepparttar 150516 refrigerator and let it set. It tasted a lot like cheddar.

Next time I try to make cheese, I probably use this same recipe but will try to improve upon it. When I master this one, then I think I’ll feel a little more like trying a different style of cheese. Happy cheese making!

Paul Rinehart is a classically trained chef who currently works as a web developer. He is alsorepparttar 150517 founder of Online Cooking, a place where he can work on two interests atrepparttar 150518 same time, computres and food.

Paul Rinehart is a classically trained chef who currently works as a web developer. He is also the founder of Online Cooking, a place where he can work on two interests at the same time, computres and food.


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