Only Nominally a Knitting Blog. But Who Cares?

  • One L short of normal.

Stat Counter


Become a Fan

TypePad Profile

Get updates on my activity. Follow me on my Profile.

Twitter Updates

    follow me on Twitter

    Enter your email address:

    Delivered by FeedBurner

    « This Could Be The Beginning of Something Big* | Main | Seagulls Make Big Smelly Poops -- Ask Me How I Know »

    Friday, July 02, 2010

    TrackBack

    TrackBack URL for this entry:
    http://www.typepad.com/services/trackback/6a00d8341c50b853ef013485252170970c

    Listed below are links to weblogs that reference WTFriday: All The Bad News That's Fit To Print:

    Comments

    Feed You can follow this conversation by subscribing to the comment feed for this post.

    Tammy

    Freeze that cabbage for winter soup! I thinly sliced a butt-ton, lightly blanched it, patted dry and spread on cookie sheet to freeze and when frozen broke up into my desired size. I'm going to also try adding to stir fry, but haven't tried that, so can't speak to how it will hold it's crunch. I've even seen a recipe for pickled red cabbage if that's what you have. The commenter had tried it with white and it came out sorta pinkish and I wasn't impressed with the color - but to each her own.

    Auntiemichal.blogspot.com

    My first batch of mozzarella didn't come out great (the salt wasn't mentioned at all in the recipe I used, so it's pretty bland) but it melts well and tastes fine in a grilled turkey sandwich. I'm going to try again using this detailed recipe: http://www.instructables.com/id/Great-Mozzarella-Cheese and the companion recipe for ricotta which you make from the leftover whey: http://www.instructables.com/id/Great-Ricotta-Cheese-From-Whey The author updated the recipe a number of times and it seems to be stable and complete now. Don't give up! If you can make ice cream from roses, you can make mozzarella from milk! Also, please tell Mr. J he looks good in a sweater any time.

    grace

    my husband loves basil ice cream, its his all time favorite!!

    gayle

    All this rainy gray weather is making the garden sulk. Things that were growing like crazy earlier have slowed down considerably. Come on, sunshine!
    At least Mr J is looking good in the cold weather!

    Mike

    Sarah (my daughter-in-law) makes mozzarella routinely and it always works for her. Did she give you her recipe? She tests procedures for cookbook writers, so if you want to give her a call let me know and I'll send you her number. It takes a ton of time to make the stuff. Me? I prefer to get it at Costco, even if they might firm it up with some petroleum fractions from Conoco.

    Carol

    Some garden days are just like that. Even in Australia.

    Emily G

    I make "unstuffed" cabbage by shredding cabbage and layering it with ground beef/turkey, onions, garlic, tomatoes/tomato sauce, and rice and bake it (or simmer on the stove) for awhile. Same flavors of stuffed cabbage, much less work. (And uses lots of cabbage)

    Elizabeth in VT

    My pole beans have stopped in their tracks. Actually, so have the morning glories, and the clematis. I think it's the lack of warm weather. Grey and chilly discourages gardeners and gardens.

    Joansie

    My son-in-law makes mozzarella cheese and he sure makes it seem easy. Are you going to the cheese festival at Shelburne Farms the last week of July?

    Elizabeth

    I'm having the same experience with bush beans, peppers and strawberries. That said, the wild strawberries I am finding where I've never found them before (like everywhere) are going gangbusters. Hmpf. Can we have a little heat now please?
    I got a dvd with my cheese-making kit. You know how much 7 year olds like videos.

    Emma

    Sorry about your Runner [pole] beans. Ours are flowering like crazy, and we've stopped them at the top of the poles. Main problem here is keeping the birds from pecking off the flowers ! The old allotment trick is to fill a trench with good, well rotted manure, top with soil and then plant or sow your beans on top of that.
    I grow mine in a tub of Wool Compost :
    http://www.wigglywigglers.co.uk/shop/product.html?product_id=1112
    Then feed with seaweed :
    http://www.seaweedproducts.co.uk/

    I don't know if you can get those in the U.S., but thought you'd like the links. I can spend hours looking at garden sundries !

    I'll a;los show you where I get my Mozarella, just to really p**s you off ! :
    http://www.laverstokepark.co.uk/buffalo-mozzarella-cheese

    xxx

    Kym

    Gardening. . . sure has its ups and downs! My tomatoes are going to take over the world, but I can't seem to grow basil this year. Basil! And I, too, have just begun my annual battle with the dreaded Japanese Beetle -- my jar of soapy water is primed and ready to go. (I hear even 7 year olds can kill Japanese Beetles with a jar of soapy water. . .)

    Patty

    Our beans are suffering too...and something is stealing my parlsey plants! No rosemary or sage just the parsley. Probably some silly wabbit. Enjoy the weekend!

    Marilyn

    I planted zinnia and poppy seed and they came up but basically are just sitting there too. But the last 3 days of 90 degree weather should change that. I think Mother Nature is trying to catch up on the previous lack of heat all in one week.

    Jennifer

    That sucks that the cheese didn't work out, but yay for the awesome ice creams. I found this post on making cheeses a while ago and have yet to try it out. http://www.passionateaboutbaking.com/2009/08/foodbuzz-24-24-24-say-cheese-its_30.html It's a little picture heavy.

    marianne

    That Mike sure is funny.
    Drats about the gardening woes, may you get some sunny warm days soon.
    I hear you re: dairy and sinuses. !!!!!
    I wrote out a comment about that sentence with reference to yourself and SP but had to delete it. ;^)

    margene

    You have dreariness and we have the heat. The broccoli has bolted already! Smith said almost everything else looks good, but I haven't been over to see for myself. We'll steal from the other gardens if need be.
    Gardening is pure adventure.

    Mary K. in Rockport

    Our garden is sulking right now, too, third year in a row. It's got to be a weather thing. Your commenter's suggestion for "cabbage lasagna" sounds yummy - gonna try that. And, my daughter and I are going out early tomorrow to boost some rose petals from the beach to make your jelly!

    Joannah

    Perhaps the only upside to having no garden is that I have no garden-woes to report. But, WOW to your ice cream-making extravaganza. I bet all kinds of herbs would be great in ice cream or sorbet. Just a thought.

    Cheryl S.

    Try my Orange-Basil Mojito. It's awesome.

    I tried pole beans once, but wasn't impressed. Last year I grew Lilly Miller Blue Lake 274 Bush Beans, and they were awesome. Not only delicious, but produced two or three waves on each plant.

    I have one pepper out of 8 that looks sickly. No idea why.

    sueinithaca

    Oh no! I steered you wrong! And here I assumed that you already *knew* how to make mozzarella, because you're fantastic at everything. Bugger. FWIW, I've successfully made all sorts of cheese (ricotta, farm cheese, cheddar, etc) and have never successfully made mozzarella. Dunno what that's about.

    I did think of you the other day when my 3 year old yelled "That goddamn fucking chicken just knocked over my water glass!" Other parents were *horrified,* but I thought, "well, Norma seems to have a mouth like I do and her daughter appears to have turned out on the right side of the law." Mind you, I am trying to reign him in a bit, especially in public, but I feel like that was a perfectly appropriate use of swear words.

    Kayten

    I hate garden woes.
    Red cabbage: Saute some Vidalia onions in a little olive oil. Add a tsp or 2 of Better Than Broth Organic Chicken stock (comes in a small jar). Add thinly sliced red cabbage and enough water to steam lightly. Add caraway seeds or fennel seeds to taste. The last five minutes add thinly sliced apples of your choice. Mm-m-mm! Makes me think of my mom. Works with green cabbage, too.
    Try rinsing the sauerkraut and doing the above. Great on hot dogs or kielbasa.
    My tomatoes are sad, but my beans are happy.

    naomi

    I love cabbage in slaw-type things, especially the Asian-inspired kind (not quite as vinegary as sauerkraut or as spicy as kimchi, though I do like kimchi). Or there's a recipe from the NY Times from a couple of years ago, for a marinated salad of raw broccoli, which would probably work very well with cabbage. (If you don't have it/can't find it and want it, e-mail me.)

    Erika

    I agree with you on the cheese. I had this whole plan to experiment with cheese-making over the winter.

    My first batch of mozzarella turned out pretty well. But I gotta tell you, even "pretty good" mozzarella is a fuck of a lot of work just to get, you know. Mozzarella. And good milk, as you note, is not cheap.

    Some things are just not worth the effort. (I put pie crust in that category too. Homemade pie crust is better, sure, but it's not worth the effort.)

    sil

    Re your cabbage thingie, may I suggest Curtido a spicy cabbage that you eat as a side with pupsas (or really anything as it's super delish). It takes about two minutes to make, so no big commitment.

    Here's a link to illustrate:
    http://www.thewholegang.org/2009/05/spicy-slaw/

    sil

    I was trying to type "pupusas"...

    Seanna Lea

    When I make paneer (a simpler process presumably than mozzarella), I heat the milk and add lemon juice. I stir it slowly around in one direction, which allows the curds to get larger rather than being tiny little curds. I line a colander with cheese cloth and spoon out the larger pieces. I then slowly pour the rest of the whey and curd mixture over the paneer and then rinse it with water. I'm sure that you can modify this method for mozzarella to get a better result when you try it again.

    Paneer needs to be drained and pressed, which means I don't make it as often any more now that there is a curious cat and a dog in the house.

    Becky in VT

    I'm quite certain I'm smarter then the average 7 year old (why yes, I am confident of myself) and I've had some problems with mozzarella. Mine tends to be not-salty enough though - I think I've managed to kneed all the salt out of it a few times... That would also explain the shoe-leather texture I get. And yes, I've tried just kneading it less, it's a disaster too.

    Anyway, this is how I make cheese at home: heat the milk, add some acid (vinegar or lemon juice) stir until it clumps into curds, and strain it. Add salt to taste and use it like ricotta or add some herbs and use as a cheese spread.

    The temperature doesn’t have to be exact and neither does the acid, but I generally heat until it’s just below a simmer and add 1/4-1/2 a cup of vinegar for a gallon of milk - until you see the curds. Use a cheese-cloth lined colander to strain it or you loose everything. This really is stupidly easy and delicious.

    The comments to this entry are closed.

    Services


    • 319712_342932112443374_212147665521820_818930_878689603_n

    Red Scarf Project Blog

    Blog powered by Typepad
    Member since 04/2004
    Blog Widget by LinkWithin