Stella's Social Club

[vehve]

By the way, that's something you don't see in modern recipes. Today, with the overabundance of food, we just throw away byproducts. In the olden times, you had to make use of everything, and so loads of interesting things were developed.

 

[The Sheriff]

Aren't you guys starting in a little early today?

Vehve, can the milk be pasteurized or does it need to be raw?

 

[1muttsfan]

Pasteurized is OK for cheese making, but not ultrapasteurized - the process breaks the protein up too much and it will not curd.

Whey has a lot of protein left in it, really good in place of water for bread, and I have used it for soup too.

 

[robhuncor]

I haven't been making very photogenic foods now, but here's some peasant cheese I whipped up yesterday:

Felix - this looks so yummy, wish i could reach right in and smear some on some bread or crackers! But if you want to keep up with Mary with the food photography, you need a contrasting colored plate! Then it would look perfect.

I read your wonderful account of building your coop. What a masterful job you did with the construction! And the plan was so well thought out. Great illustrating pictures, too.

 

[The Sheriff]

Felix - this looks so yummy, wish i could reach right in and smear some on some bread or crackers! But if you want to keep up with Mary with the food photography, you need a contrasting colored plate! Then it would look perfect.

Nope just color correction for white balance.

 

[vehve]

That was just to show how it looks. When I make servings, I'm a fan of messy compositions. Is this more to your liking?





Finnish rye bread, peasant cheese, Italian olive oil with some chopped garlic, salt and black pepper in it, balsamic vinegar, homegrown cherry tomatoes and fresh basil.

*Edit* Oh and Rob, thank you for the compliment, I appreciate it.

 

[The Sheriff]

That was just to show how it looks. When I make servings, I'm a fan of messy compositions. Is this more to your liking? Finnish rye bread, peasant cheese, Italian olive oil with some chopped garlic, salt and black pepper in it, balsamic vinegar, homegrown cherry tomatoes and fresh basil. *Edit* Oh and Rob, thank you for the compliment, I appreciate it.

Yum. makes me want some for lunch! I like rustic food compositions too but then I go back and photograph out every crumb! I guess I don't know what I like.

 

[Happy Chooks]

By the way, that's something you don't see in modern recipes. Today, with the overabundance of food, we just throw away byproducts. In the olden times, you had to make use of everything, and so loads of interesting things were developed.

We are far too wasteful these days.

 

[drumstick diva]

Wasteful - not me. I coax every drop out of ice cream containers before they go in the trash.

 

[The Sheriff]

OK, the trip to visit Diva is back on. I really need to verify that she eats ice cream for breakfast, lunch, and dinner. An on-site inspection is needed. I'll be talking to neighbors and going through the garbage. I'll report back with my findings.