9 Weeks and a ball O'cheese

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ChouDoufu

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another saturday, another weekly anniversary to celebrate.

the calf soreness has pretty much gone away, so felt safe going to the
track. after a lengthy warm-up, ran two miles in 19:50. that's over two
minutes faster than last week's time, yet managed to keep the heart
rate unchanged. calf(s) still feel good, so i'm going to decide the pain
was caused by the stress of too much bouncy running, rather than
going forward running. [pre-op time 14:50, young guy time 12:20]

and the cheese ball? oh, yeah. i made cheese. this morning used 2 liters
of water buffalo milk and made a lovely ball of mozzarella. tough getting
the milk out of the bottles (i thought they'd given me yogurt!). the 18.44%
fat content made a thick creamy plug had to dig out with a knife. have
saved the leftover whey to make ricotta cheese on the morrow. another
forum provided a recipe for manicotti, so ricotta is useful for something
other than massage oil.

but this was strange. when i bought the swamp cow juice, it came in
200ml bottles at 3 RMB each. a 1.5L plastic jug is 38 RMB. doing the
math, the equivalent (7-1/2 bottles) in the little glass bottles is 22.50!
so they're charging 15.50 for a disposable plastic jug? they don't know
they're supposed to discount for higher volumes? they charge less,
although they have to collect, transport, and wash (hopefully) all them
little bottles? the salesgirl couldn't understand why i wanted so much
milk. when i said to make cheese, she said she'd never tasted it before.
 
the 18.44% fat content made a thick creamy plug had to dig out with a knife.

It's simply non-homogenized. Now you're taking me back to the 50s. Fresh milk delivered to your door at 5 AM directly from the dairy every day always had the cream rise to the top. It's wasn't 18.44% but the separation caused the same plug to form. We used to get home delivery of milk, eggs, butter, bread, cookies and cakes. All you needed to do is leave a note in the box by the door for a variation in tomorrow's delivery.

The bread wagon was still pulled by a horse until about 1960. The advantage of using a horse instead of going to trucks was that it knew the route as well as the man. The guy would get out with an armload of stuff at one end of the block, go from house to house and upon exiting the last house on the block the horse & wagon would be waiting for him there. A truck ain't so smart.
 
Are you going to be the first one in your area for a cheese & wine tasting party? Invite only girls! ;)
 
ricotta cheese on the morrow. another
forum provided a recipe for manicotti, so ricotta is useful for something
other than massage oil.

You should make cannolis with the ricotta, there one oif my favorite things.
Actually I would probably make lazagne instead of manicotti since it is easier than filling the tubes to just slap it between the layers of noodles. Can you get manicotti noodle there?
Making your own cheese, you'd make someone a good husband. When I was younger my Polish Aunts used to make cheese every Easter, I don't know the name of it, we just called it Easter cheese, it was fun. I remember it was good if it had horse radish on it
 
Horse radish infused cheese is great. Yummy

Dietz and watson makes a great horse radish Cheddar (that comes like American cheese that is sliced in the deli and not like cracker barrel type cheddar blocks) it is the BEST on hot roast beef sandwitches.
 
ooooooooh, lasagna. manicotti noodles? you mean them wide, flat noodles?
haven't seen 'em here, only in the big cities with western stores. we have
hundreds of varieties of thin vermicelli type noodles. the noodles all seem
pretty much the same, the variety is in the print on the packaging. but i
could just have the noodlemeister down at one of the noodle houses whip
up a batch of fresh whatever size and shape i want.

or i could try all of these
http://homecooking.about.com/library/archive/blricotta.htm

no, wait, this is the one --> Sicilian Ricotta Cheesecake
http://allrecipes.com/Recipe/Sicilian-Ricotta-Cheesecake/Detail.aspx
 

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