Blue Cheese Omnivorous

Written by Bryan Applegate


Romaine Lettuce (head $1.29) 1 pound of steak ($10 per pound) 1 box of colorful pasta ($1.03 Blue’s Clues because my inner child sways me at times.) 1 red pepper ($2.62) Blue Cheese dressing ($2.43) ½ pound block of blue cheese ($3.79 optional ingredient)

*Save money everywhere but in buyingrepparttar meat. Cheap meat is too tough for this.

Wash and shred lettuce. Put it inrepparttar 150507 refrigerator so that it remains cold and crispy at serving time.

Then, cook pasta until tender but not downright floppy. We wantrepparttar 150508 pasta to be somewhat cooler, so in this instance, it’s okay to rinse it off with cool water a little bit so it no longer steams.

Meanwhile, cut steak into slices and sear with salt and pepper. Do this in a shallow pan and a tablespoon of oil inrepparttar 150509 pan. Asrepparttar 150510 meat cooks, toss it around a bit. When it starts sticking torepparttar 150511 pan, you’re done in thirty seconds.

Asrepparttar 150512 steak finishes, wash and halfrepparttar 150513 red pepper. Faux roast a half on an electric range or carefully roast a half on a gas stove so thatrepparttar 150514 outside is dark and toasty. Whilerepparttar 150515 pepper can still keep its shape, remove it carefully fromrepparttar 150516 heat and slice lengthwise. It’s a lovely and tasty garnish with dramatic flair during cooking!

Adventures in Cheese Making – Walk this Whey

Written by Paul Rinehart

I’ve had homemade cheeses before and loved how they tasted, but I never got around to making cheese myself. So one day recently, I mustered uprepparttar courage and beganrepparttar 150506 process of learning how to make a simple cheese.

Making cheese is a lot simpler than one might think – at least when it comes to making a simple cheese. You can make it just by heating milk and adding vinegar, which is fairly similar torepparttar 150507 way I improvise on a recipe requiring buttermilk. When I make imitation buttermilk, all I do is add lemon torepparttar 150508 milk until it curdles,repparttar 150509 only difference is that when it comes to making cheese, you harvestrepparttar 150510 curdled part. The solid substance is calledrepparttar 150511 curd,repparttar 150512 leftover liquid is called whey –repparttar 150513 same curds and whey Miss Muffet enjoyed.

This seemed a little too easy and this type of cheese is fairly soft, with an almost cottage cheese-like consistency. I researched a little further to find a way to make a firmer cheese?

The answer came… Rennet! Rennet is traditionally made fromrepparttar 150514 stomach of a calf, it is salted afterrepparttar 150515 beast is slaughtered. You can buy rennet easily through various cheese-making supply websites. I was too impatient to wait to getrepparttar 150516 real stuff, but I found out that there were other forms of rennet that would giverepparttar 150517 same results. After looking for what seemed like an eternity, I found a recipe for vegetarian rennet. I took about a pound of nettle leaves, a couple of ounces of hops, and some yarrow flowers, put then in a pot and covered it with just enough water to immerserepparttar 150518 plants. I brought it to a simmer and then let it sit for a while to steep. I then drained it and added about a cup of salt.

Another thing that helps in cheese-making is conditioningrepparttar 150519 milk. Through my research I found that I had to add live cultures… but where to get them? The answer ended up being rather simple, buttermilk and yogurt. Inrepparttar 150520 same pot asrepparttar 150521 milk, I poured a half-gallon of milk, one quart of buttermilk, and a whole container of yogurt. I put in half a pint of heavy cream for good measure. I let this sit for a good two hours and guess what? It began to curdle. I wanted thicker curds though, so I poured a half-cup of my homemade rennet in andrepparttar 150522 curds got thicker in just a matter of minutes. To promoterepparttar 150523 growth ofrepparttar 150524 bacteria inrepparttar 150525 yogurt, I let it sit a while, warming it slightly overrepparttar 150526 stove, careful to not even bring it to a simmer.

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