Cooking and Food, v. 2008
By popular request. Continued from the 2007 edition.
Date: March 30, 2008
Categories: Life, The Universe, Things We like
Comments RSS TrackBack 139 comments
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1
La Mort, La Vie, L'Amour
in March 30th, 2008 @ 16:12Cooking…The only food that I can make is fudge, but I can proudly say that I am very good at that.
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Alice
in March 30th, 2008 @ 16:321- Yum, fudge.
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Logogeo96
in March 30th, 2008 @ 16:401- I can make cereal, scrambled eggs, french toast,
toast, bread and butter, PB&J, soy pups, hot
chocolate, chocolate soymilk, & tea.
(I eat that soy things because I’m mostly vegan)Has anyone ever tried Cajun Sweet Potatoe Fries
they are soooo good yum,yum,yum! ! ! ! ! ! ! ! ! ! ! ! ! ! !
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Logogeo96
in March 30th, 2008 @ 16:433-AAAAAAAA! I made a gramatical error change
that to those when you read post #3! ! ! ! ! ! ! ! ! ! ! ! ! !
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La Mort, La Vie, L'Amour
in March 30th, 2008 @ 16:443- OK, I can make toast, cereal, bread and butter, PB&J, hot chocolate and tea, but those seemed too simple to need to be mentioned.
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Admirer of Hippopotami/uses from An Island Off the Southeast Coast of China (Taiwan Hippo An)
in March 30th, 2008 @ 17:14Thanks GAPAS! In only an afternoon 5 posts have been made by 3 different people. The old thread was dead.
I’ve still haven’t tried my invented thumbprint cookie recipe yet.
I need advice on what I should study in 5 years (or more if I go to college first): pastry cooking or regular cooking? Whenever I think about which I like to cook more, I immediately say pastry. But then I go to cook real food and I love it so much, maybe even more than I like pastry.
My uncle (a professional chef in Boston) put it perfectly – I don’t remember exactly what he said, but I’ll give you the gist: Pastry kitchens are all calm and quiet, and everyone works together and figures things out rationally. “Real” kitchens are totally hectic, everyone is running around swearing, grabbing spices and just shaking them into sauces, smelling things, running around swearing, everything is out of control, and the food tastes amazing. As does pastry, but it’s totally different.
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NerdAndProudOf It
in March 30th, 2008 @ 18:10I can make some things, most of them unhealthy…
I hate my braces!!!!!!
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Cat's Meow
in March 30th, 2008 @ 18:167 – So do I.
Actually, mine aren’t that bad…I just miss caramel.
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Otzi
in March 30th, 2008 @ 18:34Mmmmm…I just went to a Vegetarian food extravaganza with lots of free samples. I loooovvvveee free samples.
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The Bookworm
in March 30th, 2008 @ 19:186-I would study “regular” cooking, because it gives you more variety and more useful skills. Pastry is good, but pastry all the time might get a little repetitive.
9-Free samples? Mmmmmmmmmmmmm!
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Rosanne Spector (Administrator)
in March 31st, 2008 @ 00:23Admirer of Hippopotami/uses from An Island Off the Southeast Coast of China (in response to 238 from the previous thread):
Did you ever try making the lactose-free cottage cheese? I’m curious how it turned out. I poked around the Web a little and found a comment saying that Lactaid milk curdles at a lower temperature than ordinary milk. That sounds like it would help the cottage cheese creation process.
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Admirer of Hippopotami/uses from An Island Off the Southeast Coast of China (Taiwan Hippo Fan)
in March 31st, 2008 @ 08:2611 – No, I haven’t tried that, but I will eventually. Undoubtedly a lower curdling temperature would help create cottage cheese – though not so much for perhaps hot cocoa.
All the recipes I’ve come across for cottage cheese call for tons of cream and milk as well as the milk to create the curd. I honestly think that’s a bit much. When I make the cottage cheese, I will experiment with the least amount of fat (not because I’m watching my fat intake but because fat changes the texture and flavor quite a bit) before I add the cup of cream per teaspoon of curd that I hear of.
10 – You’re definitely right about techniques for savory cooking, and even about variety. But I have to say you’re wrong about pastry getting boring/repetitive. There are so many ways to make pastry, so many ways to make the same dish thingy with a twist, so many recipes, so many dishes yet to be invented. It is the same with savory cooking, of course, but that doesn’t mean that it isn’t like that for pastry.
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Alice is CELEBRATING!!!!!
in March 31st, 2008 @ 08:55Does anyone here know a good spinach pie recipe? (NOT for throwing at people. The Greek kind.)
I love spinach.
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Rebecca Lasley (Administrator)
in March 31st, 2008 @ 09:04(13) You mean spanakopita? Yum. One of my favorite dishes, but I’ve only made it once, I think, ages ago.
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groundhog22
in March 31st, 2008 @ 13:3213 – From scratch? As in making the pastry yourself as well, not just buying it frozen?
I made crepes some time ago. They weren’t perfect, they needed to be a bit thinner, but they were still yummy.
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Admirer of Hippopotami/uses from An Island Off the Southeast Coast of China
in March 31st, 2008 @ 13:37Hmm, spinach pie. Sounds good. I really have no idea what it actually is, but a traditional pastry shell with spinach and stuff in it would probably be really good.
*looks up spanakopita*
I was actually close to right! Go me!
13 – I don’t have a good spanakopita recipe on me right now, but I can make one up as soon as a give it a try.
I will, however, need a phyllo/fillo recipe, which I am not going to try to make up. If anyone has a good phyllo/fillo recipe, great, otherwise I’m internetting it.
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Admirer of Hippopotami/uses from An Island Off the Southeast Coast of China
in March 31st, 2008 @ 13:41other posts in the first thread, 15 – My uncle has the most amazing crêpe recipe. They’re so unbelievably thin. And amazing. And not too eggy but hinting it, and delicious. Plain or enhanced.
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Rebecca Lasley (Administrator)
in March 31st, 2008 @ 13:46(17) Could you post the crêpes recipe, please? It might even inspire me to cook some. I used to make them fairly often, but I don’t even remember what recipe I used. Beef stroganoff was one of my favorite fillings.
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groundhog22
in March 31st, 2008 @ 13:4717 – Yeahhh, I made up the recipe I used myself, so it still needs some tweaking.
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ŽvҲ, formerly known as MΘỪSЄ. |210 piepoints, 48 spdzk points|
in March 31st, 2008 @ 14:01anyone want a really great recipe? here goes:
1 salmon {or steelhead}
1 lemon half, juiced,
2 green onions, chopped in rounds
oregano, basil, and a dash of onion powder and pepper
set the fish in a baking dish and brush lightly with olive oil,
then, pour on the lemon juice and spread evenly across meat.
sprinkle with pepper and onion powder until smells…well like the spicing is done.
add a pinch of oregano and basil, then garnish with green onions, bake until soft and can be broken easily with a fork.Enjoy!
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Beatlesrockr
in March 31st, 2008 @ 14:05CREPE RECIPE!
Chocolate Hazelnut fruit crepesl
INGREDIENTS* 1 cup chocolate hazelnut spread
* 4 Crepes
* 4 bananas, sliced
* 1 (7 ounce) can pressurized whipped creamDIRECTIONS
1. Spread 1/4 cup of chocolate hazelnut spread onto each crepe. Arrange 1 sliced banana down the center of each one. Roll up, and place in a warm skillet over medium heat. Let them warm up for about 90 seconds. Transfer to plates, and serve topped with whipped cream.
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groundhog22
in March 31st, 2008 @ 15:4921 – Oh YUM. I wanna try that, but good bananas are scarcer than hens teeth where I am.
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23
Clarebear
in March 31st, 2008 @ 17:16A really good warm meal would be rice and roasted pine nuts, or almonds. Yum.
(forgive me if I sound a bit stupid, I’m new to MB)
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La Mort, La Vie, L'Amour
in March 31st, 2008 @ 17:2723- Welcome, neophyte! *pies*
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Admirer of Hippopotami/uses from An Island Off the Southeast Coast of China
in March 31st, 2008 @ 18:1718 – I don’t have the recipe yet – DJ promised me he’d email it, so it should be coming. I’ll ask him that stuff though – he hasn’t sent anything for a while. One thing I know though is that he uses a huge pan to make room for the crêpes to spread out, and he uses only (I think) 1/4 cup of batter. I promise I’ll post the recipe when I get it though.
The Joy of Cooking crêpe recipe is horrible. No matter how little batter you use, they always end up thick and white instead of thin and yellow-clear. They taste okay, but that’s not the most important part in my opinion.
20 – sweetness! Simple but sounds wonderful.
I made chicken breasts a few weeks ago (actually just Easter weekend, but it feels like ages ago), using the simple flour-egg-bread crumb technique. I seasoned the flour to its limit with sage, cumin, marjoram, sage, thyme, basil, sage, maybe a little tarragon, that would have been interesting, no, I don’t think I did, but I should have, we were out of oregano but otherwise I would have put it all in there, I should have done a little parsley, but I didn’t, a little more sage, a dash more of cumin till the whole flour-spice mixture turned purple. Not really, but you get it. Oh, and I put a little sage in it, too.
I pan-seared it and then baked it. The chicken had been frozen for ages, so it got pretty dry, but it was still wonderfully seasoned. And then with it there was the lemon pasta that I mentioned in the other thread.23 – Indeed, that would be wonderful. Pine nuts for me, simply because I go for the most expensive stuff.
Welcome, by the way. *prepares to pie but then decides against it, because she worked so hard to make it and she doesn’t want to waste it because she knows what horrible aim she has*21 – 2 things:
1. Why does it have to be canned whipped cream?
2. Hm… bananas and nutella. Interesting.
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26
Beatlesrockr
in March 31st, 2008 @ 18:4023-Well well, another neophyte! I just saw one today, and I have another pie leftover. I told this to the other neophyte, but you will find a lot of pies here, where you ask? *pies Clarebear with a pie that exploded right before it hit* oh, drat! *takes another blueberry pie and throws it again, with deadly accuracy* there we go!
25-Well, I don’t really know. It tastes better. And I LOVE nutella!! It’s my mom’s recipe. So, oh well.
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groundhog22
in April 1st, 2008 @ 05:5326 – Nutella is awesome. That’s what I put on my crepes when I made them.
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Quintessentia
in April 1st, 2008 @ 11:43i love to cook and eat. My friend and I were thinking of making a collection of recipes that don’t require cooking and can be made using food from the school’s dining hall. Here’s one of my favorite things to have for dinner: rice with chickpeas or beans, shredded carrots, soy sauce, fish if it’s in the hot line, and basically whatever other vegetables you can find. It’s healthy and delicious!
My friend is partial to a simpler recipe: PB&J panini. (Yes, our dining hall has a panini machine, and yes, it makes sandwiches ten times better.)
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Quintessentia
in April 1st, 2008 @ 11:46Whoa! Eek. When I was typing the previous comment, the comment box suddenly shrunk down to a narrow line at the left side. I couldn’t get it back to type more (otherwise I would have capitalized that first I), so I just clicked Submit. Weird. Maybe I hit something on the keyboard.
26–I love Nutella too. That, too, makes every food better. ^__^
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Robert Coontz (Administrator)
in April 1st, 2008 @ 11:56No, the “incredible shrinking comment box” is something that happens when you use Internet Explorer 7. The WordPress programmer who created the “theme” we use for MuseBlog says he’s working on a solution, but we haven’t seen one yet. You should be able to solve the problem by switching to a different browser.
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KaiYves
in April 1st, 2008 @ 13:25The box will always shrink if I paste something in.
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Admirer of Mouses from An Island Off the Southeast Coast of China
in April 1st, 2008 @ 18:44My English toffee is almost always wonderful and just like heath bars (though without the engineered shape designed to mold your mouth), but I burned it this time because I forgot about it. Hehe. Wow, wouldn’t I make a great candymaker?
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Rosanne Spector (Administrator)
in April 1st, 2008 @ 18:57Burning food sometimes adds interesting flavor notes. I burnt some cranberry sauce I was making for a big Thanksgiving dinner one year and people loved it. It was just slightly burnt, though. No nasty black bits or anything. On the other hand, I think burnt stuff might be bad for your health. So maybe better to avoid. Or eat only on rare occasions.
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Mouse's Squeak
in April 1st, 2008 @ 19:0633 – THAT WASN’T PERKY! THERE IS STILL HOPE!
I mean…EVERYTHING IS SWELL.
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Rosanne Spector (Administrator)
in April 1st, 2008 @ 19:13OH MY, Mouse’s Squeak.I felt a little dizzy there for a moment. But now EVERYTHING IS SWELL!!!
Remember, MouseKokoteers™: Burning your food can be FUN! Yay!!
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Mouse's Squeak
in April 1st, 2008 @ 19:1535 – YAY!
I LOVE TO EAT! IN FACT, I SHOULD BE EATING RIGHT NOW, BECAUSE I HAVEN’T EATEN SINCE 7:30 THIS MORNING. LALALALALALALALA EVERYTHING IS SWELL!!!
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Admirer of Mouses from An Island Off the Southeast Coast of China
in April 1st, 2008 @ 19:3432 – This was not the sort of toffee you would want to eat. ‘Nuff said. But still, it was Disneyâ„¢! (synonymous with FUN!) to take my smoking heatproof saucepan outside to stop the smoke detector from going off.
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38
¡Ã߀ƒ! [255 piepoints ©]
in April 1st, 2008 @ 20:03Eh, this undercover business drags! I’m tired of pretending to be perky! Grr! *pies all that are perky*
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Mousy-Haired, Female Greek Scholar To Whose Memory I have Just Done Wrong By The Coupling of Her Name With An Untrue Slander (mousy-haired)
in April 1st, 2008 @ 20:06Everything is swell. POSOC, are you there or have I been lured into a trap?
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POSOC
in April 1st, 2008 @ 20:11EVERYTHING IS SWELL.
I will now demonstrate the modified pie launcher which I have developed to combat the mouse ears which hold our GAPAs in thrall*.
Observe the design. It resembles a common shotgun, but the barrels are considerably larger in diameter. This is because they are designed to fire small pies. The barrels also curve apart slightly, so that the pies’ respective trajectories will be about six inches apart. To achieve maximum clogging, aim at a point directly between the diabolical black plastic rodent features protruding from the administrators’ scalps.
The preferred ammunition for this weapon is the banoffee pie, which is made with bananas, cream, and boiled condensed milk. I selected it for two reasons; its incredible stickiness factor and its Britishness. The sticky filling and squishy crust will lodge in the ears and prevent them from detecting the GAPAs’ speech. The predominantly American-culture aura of the ears may also be disrupted by the trans-atlantic origin of the recipe, causing a slight break in the mind-control signals while the ears adapt. This may give the GAPAs time to escape their influence.
*”Becky” dropped a hint about this in the Hare and Hedgepig. I hope I have interpreted her information correctly.
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Purple Panda
in April 1st, 2008 @ 20:12Rosanne (33): My friend brought fudge for her birthday today, and when she was making it the marshmallows burnt a little bit — but it ended up making the fudge taste really really good!
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Alice is PERKY!!!!
in April 1st, 2008 @ 20:18Everything is swell, swell, swell, swell SWELL!!!!
So yeah. I have the Banoffee pie, POSOC.
I should actually be cooking right now… Lamb and rice pilaf.
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Mouse's Squeak
in April 1st, 2008 @ 20:21EVERYTHING IS SWELL.
38 – Yes, it’s horrid. I mean, SWELL. IT’S SWELL, I TELL YOU!40 – Sounds wonderful. May I have one?
Cat’s Meow, Vice Commander of The Resistance
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La Mort, La Vie, L'Amour
in April 1st, 2008 @ 20:24Everything is swell.
40- Perfect. May I have the honor of having one of those pie launchers?
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Rosanne Spector (Administrator)
in April 1st, 2008 @ 20:25Purple Panda (41):
Sounds like some seriously DISNEY fudge!! YAY!!!™
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46
Disneyrockr
in April 1st, 2008 @ 20:2640- I really think you should make the pie’s crust with tart blueberries. They are, very sour and hard. Oh yeah, and could you burn it slightly?
And everything is SWELL!! VERY VERY VERY SWELL!!!
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47
¡Ã߀ƒ! [255 piepoints ©]
in April 1st, 2008 @ 20:2740- *skips formalities* *grabs a pie launcher and empties weapon on Rosanne Spector’s Mickey Mouse ears*
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POSOC
in April 1st, 2008 @ 20:3245- *whirls**takes aim**fires*
LAGOTR*, take up your banoffee launchers and free our GAPA from her perky rodentine chapeau! *continues spouting silly flowery phrases*
*Ladies And Gentlemen Of The Resistance. Pronounced “la goater.”
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POSOC
in April 1st, 2008 @ 20:3346- Banoffee pies cannot be burned. Well, they can, but they explode in the process. But the blueberries have potential.
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Disneyrockr
in April 1st, 2008 @ 20:34May I have a pie launcher please?
I think I’m being hacked b a mouse with large ears. My computer just shuts down in the middle of what I’m doing, but luckily I can restore my session!
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¡Ã߀ƒ! [255 piepoints ©]
in April 1st, 2008 @ 20:36Did it work? Can you hear us, Rosanne?
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52
La Mort, La Vie, L'Amour
in April 1st, 2008 @ 20:36*fires banoffee launchers at overly perky mouse ears*
Well that made no sense..
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Rosanne Spector (Administrator)
in April 1st, 2008 @ 20:37I suddenly feel like BURSTING INTO SONG™.
*sings*
Pie drops keep falling on my head,
but that doesn’t mean to say my perky mood has fled…*wanders out of range of MouseKokoteers’™ hearing*
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¡Ã߀ƒ! [255 piepoints ©]
in April 1st, 2008 @ 20:3852- Nope, didn’t work. Dang.
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Mouse's Squeak
in April 1st, 2008 @ 20:3851 – Darn it. We must find alternate methods of attack.
Cat’s Meow, the no longer particularly undercover Vice Commander of The Resistance
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POSOC
in April 1st, 2008 @ 20:38*drops launcher* Fudge. We lost her.
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The Man For Aeiou
in April 1st, 2008 @ 20:46the
are truning PINK! HPMMs! Hot Pink Bunnies!
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POSOC
in April 1st, 2008 @ 20:49Perhaps if we tried loading the launchers with shoofly pies? They’re even stickier.
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Alice is PERKY!!!!
in April 1st, 2008 @ 20:51Oh, swell. (That was sarcasm.) Dang it.
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POSOC
in April 1st, 2008 @ 20:5257- I think they’re a slightly brighter pink than the HPBs.
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¡Ã߀ƒ! [255 piepoints ©]
in April 1st, 2008 @ 20:54We need a new plan. *paces*
Hey, I have an idea!
All we need is Marvin and the Point-of-view gun from HG2G…
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Mouse's Squeak
in April 1st, 2008 @ 21:1460 – They are. And it hurts my eys.
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POSOC
in April 1st, 2008 @ 21:4761- Hey! Since the Hare and Hedgepig is in the Oasis, which connects all fictional and non-fictional universes, that might actually work!
But wait… Since the POV Gun only appears in the Disney adaptation of HG2G, they’ll almost certainly be immune to it. Next plan…
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groundhog22
in April 2nd, 2008 @ 04:55*sighs* I missed it again. Maybe next year…
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Admirer of Hippopotami/uses from An Island Off the Southeast Coast of China
in April 2nd, 2008 @ 09:43This is absolutely revolting, in my opinion. Everyone running around throwing pies on the former Cooking and Food thread is horrible, no matter the reasoning behind it. I came here today hoping to find some recipes, maybe a food discussion or two, so that I could type and read about my passion. Instead, I find almost 30 borderline PoPos, and as a PoPoPoOf I see fit to demand virtual choklit from POSOC, IBEF, Cat’s Meow/Mouse’s Squeak, Alice, La Mort, La Vie, L’Amour, and others, not because their posts were pointless but because they disturbed the peace of the thread.
Rosanne, indeed slightly burnt food can be absolutely wonderful, even when unintentionally burnt. The taste of smoky wonderfulness can be perfect. CreÌ€me brûlée, for example, is intentionally burnt, although I don’t think that’s what you mean. Flan is excellent with slightly burnt caramel. But when your toffee turns black, you have to assume that it is unhealthy to eat it.
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groundhog22
in April 2nd, 2008 @ 10:3965 – Not to mention that it may be unhealthy to eat from the utensils you cooked it in. Example: While I was trying to choke down lunch today (those cafeteria people could take a few lessons from us) someone left a rice cake in the toaster, and it burned to a charcoal crisp Now no one can use it without getting essence of burnt rice cake in their food. And what sort of recipes were you looking for? I have a delicious mushroom soup recipe if you’d like it.
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Admirer of Hippopotami/uses from An Island Off the Southeast Coast of China
in April 2nd, 2008 @ 10:5966 – I wasn’t looking for a sort of recipe, but I like to look at them, and since that’s one of the things the thread is for, that was one of the things I thought I might find. I would love to take a look at your mushroom soup recipe. If it’s not this:
Ingredients:
Canned mushroom soupInstructions:
Just follow the instructions on the back of the can.Though I’m fairly certain that that’s not the sort of recipe you had in mind.
My dad made me an unbelievable Jarlsberg, mushroom, celery and onion omelette the other day.
Couldn’t you make nutella by mixing hazelnut butter and melted chocolate?
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Admirer of Hippopotami/uses from An Island Off the Southeast Coast of China
in April 2nd, 2008 @ 11:00Sorry for the double post, but I forgot this:
The toaster thing was just because you couldn’t clean it, I think. I cleaned the pan and the lid, so it should be fine.
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POSOC
in April 2nd, 2008 @ 16:3365- *pays fine*
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groundhog22
in April 3rd, 2008 @ 12:0867 – Nope, that’s not it. Here it is:
1 regular-sized crock pot/slow cooker
Enough mushrooms of a few different types to fill the crock pot most of the way. I usually use champignon and portobello.
1 large carrot
3 stalks celery
1 cup barley
1 cup soymilkWash the mushrooms and cut them up into smallish chunks–about the size of an eye. Fill the crockpot most of the way with the mushrooms. Then cut up the carrot and celery and add those, as well as the barley. Add the cup of soymilk and then fill the rest of the pot with water. Cook on low for 18 to 24 hours. (Yes, you’ll have to make it the night before you want to eat it. Sorry.)
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Taiwan Hippo Fan (Admirer of Hippopotami/uses from An Island Off the Coast of Southeast China
in April 3rd, 2008 @ 15:0170 – That sounds wonderful! And easy. And vegan. (I’m not vegetarian or vegan, but it’s nice to have vegan things at hand)
And as for the amount of time, that is the nature of good food – it can take a while.
I love mushrooms.I don’t have any recipes right now, sorry.
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The Bookworm
in April 3rd, 2008 @ 20:27Taiwan Hippo Fan-You’re right about pastry. Did someone mention creme brulee?
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73
groundhog22
in April 4th, 2008 @ 04:0471 – Oops, I forgot to write a couple of the ingredients!
A few tablespoons of mushroom soup mix (the powdered kind, this is in place of plain salt)
Pepper, to tasteAdd soup mix and pepper, stir, and taste the liquid. If it isn’t salty/spicy enough yet, then add more until it is. (insert this right before the instruction to cook the soup)
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Alice
in April 4th, 2008 @ 09:1265- *gives virtual chocolate* The trouble with virtual chocolate is that there’s a never-ending supply, so no one feels even slightly sorry to give it away. I am sorry I disturbed the peace, though.
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Taiwan Hippo Fan (Admirer of Hippopotami/uses from An Island Off the Coast of Southeast China
in April 5th, 2008 @ 13:4172 – Indeed, I did mention creme brulee. *is too lazy to include accents* If you’d like some, however, I can’t really help you.
I have something funny about creme brulee. My friend says it’s her favorite dessert dish. She says (and I swear, this is almost a direct quote) “I love creme brulee, but not when they burn the sugar on top. That’s gross.” And I told her that that was part of what creme brulee was. It was supposed to be burnt. She was very surprised, so I asked her what she thought brulee meant. Anyway, it was funny.
73 – Ah, that would make sense.
74 – I understand the problem with giving away virtual choklit. The point that the PoPoPoOfs try to enforce by charging virtual choklit is that they are giving away something that they could have kept, and it also brings attention to the fact that they violated a rule.
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groundhog22
in April 8th, 2008 @ 11:29I’m very happy at the moment, because I finally found god chedar cheese at my local grocery store. Now I can make my cheese sauce properly.
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77
hinduRTchoke
in April 12th, 2008 @ 19:38ohh i love food,
and COOKBOOKS. theyre gorgeous and amazing and wonderful in every way.my favorite foods are: (im vegetarian)
artichokes (obviously…my name?)
goat cheese
parmesan cheese
grape tomatoes
raspberries
angel hair spaghetti
twix bars
twizzlers
cheez its
doritoes (cooler ranch or nacho cheese)
garlic
onions
paneer (indian :D)
kulcha (indian :D)
poori (indian :D)
cornichon pickles
kalamata olives, or those fresh red ones
vinegar
foccacia
onion bagels
salsa
guacamoleand more. but i love food. =]
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78
Piggy
in April 14th, 2008 @ 19:55I adore my culinary skills class. Before spring break, we made several types of pie, including pumpkin, apple, peach, banana cream, chocolate cream, and coconut cream. Those were our choices, anyway. Now we’re onto the sandwich unit. A little boring, but they’ll be tasty. Oh, and Alton Brown of Good Eats fame has the best chocolate chip cookie recipe anywhere. Look it up.
I also love Chinese, Thai, Indian, and Mexican food.
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79
speller73, Lady of the 4 spdzk points
in April 16th, 2008 @ 16:51You know, I always that frozen food was bad until I had an absolutely delicious frozen dinner Sunday from Trader Joe’s:
lamb
oven fries and we made garlic stuff to put on the top
carrots with a ginger sauce (made by Trader Joe’s)
peppermint cheesecake
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80
Piggy (21 Wung points)
in April 16th, 2008 @ 17:06CHEEEEEEEESE.
That speaks for itself.
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81
Kari
in April 30th, 2008 @ 07:47Food? FOOD!
My brother (who is eleven) baked bread recently. French baguettes. They are really good.
I also made brownies and was surprised at how good they were.
I LOVE Japanese hibachi steak.
I love lamb, but I haven’t had it in over a year.
I love ice cream (especially chocolate and mint).
I love cheese.I always have the same thign for lunch.
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82
Kari
in April 30th, 2008 @ 07:49Whoops, in my last post the comment box shrunk and I misspelled “thing”.
Well, every day for lunch at school I have:
carrots
strawberry applesauce
cream cheese/cucumber wraps
(sometimes) vanilla pudding
(sometimes) cheese dip and pretzels
bottled waterI also eat a lot of hotdogs.
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83
Taiwan Hippo Fan
in April 30th, 2008 @ 19:3381 – Ooh, what’s his baguette recipe?
82 – Well aren’t we semi-healthy?
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84
speller formerly 73, Lady of the 4 spdzk points
in April 30th, 2008 @ 19:48I made baguette once. It was for a French project. I think it turned out a little to crusty. (It’s supposed to be crusty, but it’s not supposed to require physical exertion to bite into it.)
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85
Rebecca Lasley (Administrator)
in April 30th, 2008 @ 19:57(84) My first attempts at baguettes were referred to en famille as “French breadsticks.”
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86
Alice
in May 3rd, 2008 @ 18:45I made burritos today, with rice and beans and greens and all that. I forgot the eggs, but they were really quite full enough without eggs. And I put too many onions in. AGAIN. And didn’t cook them enough. AGAIN.
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87
jammajjam
in May 5th, 2008 @ 10:50Isn’t a baguette a really long, fat, chewy breadstick?
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88
I have awesome kungfu powers
in May 5th, 2008 @ 13:18Yeah, baguettes are big long french breadsticks…….and they are awesome! Along with crostinis. Vive La France!(or french bread)
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89
I have awesome kungfu powers
in May 5th, 2008 @ 13:25One of my favorite things to make is mayonnaise. It’s supposed to be really hard to make but I don’t really think so. Add a extra olive oil while making it…and it PWNS. 8)
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90
Vendaval, who feels you ougth to see the â–ºMuseican Constitutional Conventionâ—„
in May 5th, 2008 @ 14:34Baguettes aren’t fat, but they are long and light. I don’t think they should be chewy. As S73 said, “crusty, but it’s not supposed to require physical exertion to bite into it.” What exactly is a breadstick?
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91
Hypatia
in May 5th, 2008 @ 17:45My favorite food is risotto. Yum! *launches into exotic food rant* I particularly love risotto that’s flavored with cuttlefish ink, depsite the fact that I have only had it once in my entire life and it was a pretty long time ago, at that…
I recently discovered a new and somewhat bizarre culinary obsession: zuchini teacake. Its moist and delicious and the zuchini enhances the flavor tremendously!
*salivates*
90-A breadstick is an extremely crunchy stick of about a 1 to 2 centimeter diameter. And they’re spiffing!
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Alice
in May 5th, 2008 @ 18:0589- Oh, my parents made that once or twice. I remember disliking it, but of course, I was a picky child and they weren’t terribly good cooks back then…
91- Oh, zucchini teacake sounds good. I think I had it once or twice. It was delicious.
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93
â–’â–’â–’â–’â–’â–’
in May 5th, 2008 @ 18:13cuttle fish ink risotto… now i believe i have heard everything… pray tell, what does cuttle fish ink taste like?
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94
I have awesome kungfu powers
in May 6th, 2008 @ 15:29I love Fish, One time I had this pan-seared mahi mahi at a restaurant and it was sooo good. And I love dover sole, and herring, and rockfish, and salmon, and sword fish etc. etc. etc.
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Hypatia
in May 6th, 2008 @ 16:2192-Zuchini teacake is superb. Perhaps, they serve it at the H&H?
93- I don’t remember the taste so well as to be able to give you a complete and elaborate description, however, I will say that its isn’t too overpowering or distinctive. Instead, it sort of adds a fishy tang to the risotto, which is lovely!
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96
â–’â–’â–’â–’â–’â–’
in May 6th, 2008 @ 17:47Hmm. sounds good. Punpkin risotto is really good. Ever seen a risotto bar Hypatia?
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Hypatia
in May 6th, 2008 @ 19:3496- Ne’er seen at this point in my life, but if it has anything to do with risotto, I can’t wait until the moment that I do. Pumpkin is good. Actually, on a totally random note, punpkin quinoa soup is excellent, too. And so are sardines. Sorry ’bout that, I tend to go on tangents when I’m discussing food…
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98
Hypatia
in May 6th, 2008 @ 21:09I love mixing salad with pasta…. *sighs emphatically* Particularly if the salad has vinegar onto it. Uh-oh! I feel a tangent coming on.
Hypatia’s favorite ways to dress salad (in no particular order):
In trousers and knee-highs (irresistible)
vinegar
salt
lemon
blue cheese, pine nuts, and pears *pines away* (pun intended)
caesar salad dressing (with croutons, duh!)
tomato, goat cheese, olives
And I haven’t had this one in a long long time, but orange juice with raisins!End of tangent. I am such a glutton!
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Taiwan Hippo Fan
in May 14th, 2008 @ 15:15I made orange muffins for Pan’s bake sale at school. The recipe was Cook’s Illustrated‘s basic muffin with zest from two oranges and an orange glaze (orange juice, powdered sugar, and a pinch of orange zest). I wasn’t planning on the glaze, but other things in the recipe didn’t go as planned.
I did a double recipe, and I forgot to double the eggs and the yogurt, two important components. The dough was irresistable. The muffins were… dry. They rose fine and they tasted okay, but they were definitely dry. Glaze-Man to the rescue. Ish.98 – My favorite salad that I’ve had is spinach leaves, walnuts, dried cranberries and feta. With a raspberry dressing.
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THF, currently sick of new names
in June 6th, 2008 @ 15:35So I made orange thumbprint-ish cookies (from scratch down to the recipe itself) for a party at school. They were made of a dough that, when baked, develops a kind of crispy and crumb-y texture (not so crumb-y that it falls apart in your hands, just enough for it to dissolve in your mouth). I eventually came up with a technique to make a significant indentation in the cookies to fill with orange glaze (1/3 cup fresh orange juice, 1 cup powdered sugar, a few pinches of orange zest, and a good-sized splash of lemon juice). This was my plan, (to not have the cookies have a big pit in the middle, just a baby canyon for the glaze) but I want to come up with something as more of a traditional thumbprint.
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101
KaiYves
in June 6th, 2008 @ 16:00Nitpick/ You can’t really make anything from scratch, because you’d have to make it from atoms up/Nitpick
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THF, currently sick of new names
in June 7th, 2008 @ 08:54101 – Ah, but what is “from scratch”? From scratch may simply mean I scratched each cookie with a paper clip before putting the glaze on. From scratch may mean that I made it with whole grain flour. And even if “from scratch” were what I think you mean (home-made, starting from the rawest, purist, plainest ingredients), would it necessarily mean from the atom, or just getting it straight from the plant/animal and making it from there. No, I did not make my own butter or anything like that. But I “making it from scratch” may not even mean getting the cream from the cow and churning it until you get the butter the recipe you made up calls for. So seeing as there is no true definition for what I meant when I am saying it was from scratch, you have no right to say I didn’t.
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THF, currently sick of new names
in June 7th, 2008 @ 08:55There are a few punctuation and grammatical errors there, I apologize. I was sort of rushing.
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104
Purple Panda
in June 7th, 2008 @ 09:16I think when most people say “from scratch,” they mean that they didn’t make it from a mix, or something along those lines. I always think of it to mean that the cook took all of the ingredients (flour, butter, etc.) and mixed them together themselves — as in, not from a box.
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105
Rosanne Spector (Administrator)
in June 7th, 2008 @ 10:18That’s what I’ve thought “from scratch” means too. It’s a curious expression, though, now that I think about it — and now I’m wondering where it comes from. Ahh. Something to research…
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106
KaiYves
in June 7th, 2008 @ 10:34I wasn’t trying to make a point, I was just being kind of funny.
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107
Purple Panda
in June 7th, 2008 @ 10:43I’ve done a little looking around for the origin of “from scratch,” and this is the most helpful article I’ve found:
“Scratch†is not a material used in making an item; it’s the condition under which the item is made.
In fact, scratch is not something. It’s nothing.
Making something from scratch does not, of course, mean you conjure it supernaturally from the void. It does mean that you make the item with a minimum of prefabricated materials and other conveniences.
All this will become clear as we look at the history of the word “scratch,†and if you think of, say, Duncan Hines cake mix as the baking equivalent of a golf handicap.
“Scratch†began life in the 1400s or so as a verb meaning specifically to make small abrasions to or cuts in the skin.
By the late 1500s it was also a noun referring to such a wound. It did not take long for this meaning to generalize into a term for superficial cuts or grooves made to almost any material.
Sports such as cricket and boxing required boundary lines to be cut into the ground, and by the 1700s these line were called scratches.
This is when the colloquialisms started to flow. The phrase “(come) up to scratch,†meaning to meet an expected level of performance or behavior, comes from the scratch formerly traced across a boxing ring at which the fighters would face off.
The starting line of a race was also known as a scratch, and by the mid-1800s was granted special distinction relative to racers granted a handicap, meaning a spot well ahead of the starting line. Handicapping horse races was especially common at the time.
Thus, to start from scratch was to start a race with absolutely no advantage beyond one’s inherent merits—in short, to start from nothing.
Of course, because it’s a term relative to a handicap, it actually implies you’re starting with a quite a lot of personal talent or skill. This is not an oxymoron; today, making something from scratch typically implies it is fresher and better than its store-bought equivalent.
The common modern formation is our “made from scratch,†and it’s almost exclusively a cooking term. But “start from scratch†was the original way the phrase spread, often referring to poor immigrants starting out with nothing, or similar situations.
To head off confusion, I will note that there is (or was) a substance called “scratch,†but for different reasons. In the 1700s and 1800s, it was the term for the hard material that precipitated out of seawater when it was boiled to remove its salt.
The “Oxford English Dictionary†speculates that it may have been called “scratch†because it had to be scratched off the boiling pans. Or it may relate to “scratching,†a 1400s term for the residue of tallow-making, which apparently is a corruption of a very different term variously written as “scracheins,†“cratchen,†“cracon,†etc.
In any case, this substance had nothing to do, figuratively or literally, with “made from scratch.â€
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108
THF, currently sick of new names
in June 8th, 2008 @ 09:05Yes, and my point, KaiYves, was simply that you couldn’t be making a point. And my thought on “from scratch” is the same as Pan’s. Perhaps because we were raised in the same environment. Of course, it’s always fun to look at the language roots of things like this. This is why I love online Oxford English Dictionaries and sometimes even the slang dictionary.
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109
NerdAndProudOf It
in June 15th, 2008 @ 00:55I just invented something-SpiraLE de creme chese. Ok, it probably already existed, but still…
You take a brown flour tortilla and rip it into strips. Spread each strip with plain or flavored cream cheese. Add whatever flavoring you want, or none at all. Roll each strip up individually. Make lots of them. Arrange them in a dish. The top layer-The place where the end of the strip is, spread with a layer of cream cheese thick enough to hold the strip together.
Tastes kind of weird. Enjoy!!!
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110
NerdAndProudOf It
in June 15th, 2008 @ 23:22Ummmm………………anyone here?
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111
Vixen in the Eyes of the Moon
in June 16th, 2008 @ 05:20I made lasangua last night. My step-father wasn’t home, so my mom let me cook. I love cooking. And my lasangua tastes soooo good.
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112
Purple Panda
in June 18th, 2008 @ 21:33I really like lasagna, though, strangely, I actually don’t like it with real ricotta cheese. We always make it using some kind of other cheese, and other “fake” ingredients so we can make it more quickly (family of 5 + thousands of places to be = not a ton of cooking time), and so I’m just used to it that way. Whenever I have it with “real” ingredients, it tastes very strange…
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113
Rosanne Spector (Administrator)
in June 22nd, 2008 @ 17:19Fruit report: I just tried dried dragon fruit for the first time (aka pitahaya, aka pitaya). The texture was like a thick potato chip. The color was dark purple with tiny black spots throughout. The taste was sour strawberry/sesame. It has lots of little seeds in it. I think that’s what gives it the sesame seedish taste. I didn’t love it but I won’t mind finishing the package, that’s for sure.
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114
Agrrrfishi
in July 22nd, 2008 @ 17:10113-Remind me never to try that fruit, please.
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115
Beatlesrockr and John
in July 23rd, 2008 @ 16:09Ooh yay, I really wanna try Dragon Fruit! I have tried a fruit called “Dragon’s Eye” it looks like a peeled grape (well, at least of what I saw of it) and there is a pit in the middle. It’s very sweet. So sweet, in fact, I didn’t want any more. Right now I’m eating coffee ice cream. Mmmm coffeeeeeeeeeeeeeee.
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116
Purple Panda
in July 23rd, 2008 @ 16:22113 (Rosanne): That sounds really interesting! I’d love to try it, though I don’t think I’ll really like it. I like trying things, though, and it has a flamablamablous name. I tried a fig for the first time a few weeks ago, but I really didn’t like it.
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Taiwan Hippo Fan
in August 11th, 2008 @ 18:53116 – I loved that fig.
I just made salmon for dinner. It was good.
I baked it in the oven with olive oil and salt and pepper on it (and at the very end I added some green bell peppers for a vegetable).
I also improvised a sauce for it out of ginger root, garlic, lime juice, honey, red bell peppers, dried parsley, and water, all of it simply combined in the blender. Then after the salmon came out of the oven, I poured the sauce on top. I thought it was pretty good, and so did the rest of my family (including brother Jacob, who is so unbelievably picky and doesn’t eat anything!)
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118
Raynpho
in August 11th, 2008 @ 20:04113- Sounds very interesting. I should try it. Someone also recommended kumquats…
116, 117- I love figs.
Both fresh and dried are good. Almost all dried fruits are good, actually.117- The salmon sounds amazing.
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119
Taiwan Hippo Fan
in September 2nd, 2008 @ 14:46I made a pound cake yesterday, and I put tea leaves (mostly dried peppermint, actually) in the batter at the very end. It tasted like tea, and it was really good. And it brought a new meaning to the, er, phrase I guess, anyway, “tea cake”. hee hee.
I’ve been baking a lot these days, since I’ve been at home doing nothing while the rest of the world is at school. It makes me that much sadder to go back to school. (¡tomorrow! *gasps and dies*)
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120
Taiwan Hippo Fan
in September 13th, 2008 @ 19:46Oh come on, people! Isn’t anyone else a food fanatic? What happened to all the old ones?
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121
Purple Panda
in September 13th, 2008 @ 20:06Not much of a food fanatic here (note intense discussion about injectable nutrition a few weeks ago).
I know Rosanne likes food (especially chocolate, as I remember), but I haven’t seen her for awhile.
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122
Rebecca Lasley (Administrator)
in September 13th, 2008 @ 20:11(120) I don’t know about fanatic, but in celebration of having an entire weekend off, starting tomorrow, I am about to engage in various food experiments involving slow cookers and dehydrators and who knows what else. I’ll be happy to report on the outcome if anything of interest results.
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123
Robert Coontz (Administrator)
in September 13th, 2008 @ 20:41I have some great slow-cooker recipes that I’m eager to try again as soon as the weather cools off a bit more.
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124
bubbles
in September 13th, 2008 @ 20:58122. speaking of dehydrator thingys, there’s this gadget you can use with my oven to dry fruit. In the instruction manual, the say what texture the finished fruits should have, and they make the finished product very unappealing. They use words like leathery, pliable, and brittle. I wanted to culture bacteria in the oven’s warming drawer, but my mom won’t let me.(pouts)
I would also like to cook something, and I ask my mom when I can, and I’ve been asking her for something like 2 weeks, but she’s never gotten around to letting me get set up and do something. (sighs)
My mom made this smoothie today with a banana, an apple, some peanut butter, chocolate syrup, and milk. It was okay.
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Robert Coontz (Administrator)
in September 13th, 2008 @ 21:14It sounds to me as if this is one case in which it would have been better to leave out the chocolate syrup. Maybe tastemeister Taiwan Hippo Fan has an opinion?
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126
Purple Panda
in September 13th, 2008 @ 22:05Banana, apple, peanut butter, chocolate syrup, milk. Hm.
Yeah, I think leaving out the chocolate syrup would probably be better. The flavors just don’t seem to match.
Though, you’re much better off waiting for THF’s answer, since I’m the anti-real-food-pro-injectable-nutrition person.
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127
Taiwan Hippo Fan
in September 14th, 2008 @ 09:02Okay. Here are my comments on the smoothie thing:
1. No ice? Was the banana frozen or something? Or maybe you were going for a different kind of smoothie…2. The banana should stay, they’re always a good base in smoothies. Those other ingredients won’t give you the right texture by themselves. Banana goes fine (great, for most of them) with all of the other ingredients, too, so there’s no real reason to take it out.
3. I’ve never heard of putting apple in a smoothie, it seems like the texture wouldn’t really work right. I also tend to think that the unique flavor of apple is best by itself, maybe enhanced by some spices/lemon juice or something. But that’s not that big an issue, I’ve just never tried apples combined with a bunch of other stuff.
4. The peanut butter confused me at first, then it all made sense, but now I’m getting confused again. I was surprised when I realized that peanut butter goes well with all of the ingredients. Banana and peanut butter? Yeah, I’ve even heard of that! Apples and peanut butter? A classic (which may be why I think adding more flavors and even just blending those two together wouldn’t be the smartest). Peanut butter and chocolate? Please. If you haven’t heard of that, I would guess you’ve never been to a public place. Milk is the most neutral, and it probably wasn’t in the smoothie for much flavor anyway, but it goes fine with peanut butter. But when I saw the peanut butter on the list, for some reason I thought it wouldn’t work. So I don’t know about that one.
5. Ah, and the chocolate syrup. I think that this is the one that throws everything off. Chocolate and apple is not a good combination, I know that much. Chocolate goes fine with the rest of the ingredients, but I think it is so powerful as a flavor that it would just muddle up the rest. I’m not sure why, but I agree with Pan and Robert in that I think it would have been better without the chocolate syrup.
6. Milk is a good neutralizer and all dairy is good for toning down extra-flavorful or spicy foods. I’m guessing the milk was only there for a liquidizer (though I wouldn’t usually use anything more than ice and a splash of water in a fruit smoothie), and it’s really quite insipid compared to the rest, so I won’t say anything else.
7. The thing about that smoothie is that I think it would just be an overwhelming clash of flavors. I think that it would be really pretty good, if you could figure out a way to not make it so overwhelming – all those things have distinct flavors of their own, and putting 5 strong flavors together, no matter how harmoniously they work, can create too much of a punch. Especially for a smoothie.
I’m not an expert, and I didn’t even try the smoothie, so don’t trust the information I’m giving you based only on the list of ingredients.
122 – Yes, please tell us!
124 – Leathery, pliable, and brittle aren’t unappealing words to me, they’re just terms for the, erm, pliability, of the fruit. I would love to have something like that.
Your mom won’t let you cook? Why can’t you set it up yourself?
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128
Taiwan Hippo Fan
in September 16th, 2008 @ 17:20So Rebecca, how did your food experiments go?
So, MuseBloggers, how do you like cooking? And/or food? Hehe.
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129
Rebecca Lasley (Administrator)
in September 17th, 2008 @ 11:53(128) Okay, THF, here’s my report. On the whole, the cooking experiments went very well.
The slow-cooker “baked” apples (and one pear) came out even better than the first time I tried them. They’re extremely simple. Just core the apples, stuff them with raisins or chopped, dried fruit, add half a cup of water and cinnamon. This time I left them on low for four hours. I used seven different apple varieties. Most of them held their shapes; the ones that disintegrated I simply declared to be applesauce.
Couldn’t decide whether to make onion or garlic soup, so I made garlic-onion soup. It’s very mild and soothing, though lacking some little something I can’t pin down…although it made a great broth for my mushroom-barley soup. I’ll give it another taste this afternoon, now that the flavors have had a chance to get better acquainted.
I saw a recipe for pear and watercress soup I’m thinking of trying out. (By way of a friend, I ended up with a half bucket of pears on top of all the stuff I purchased at the farmer’s market.)
I’m VERY pleased with the dehydrator — it won its reprieve from the yard-sale pile with flying colors. In addition to several varieties of apples, I dried pears, peaches, bananas, cantelope, and kiwi. The kiwi are fantastic! I picked up some more at the international market, where they’re available for one third the cost of those at the regular grocery. Next up: pineapple.
As a result of
careless reading of directionssheer chance I cut many of the fruits rather thinner than called for, but I think I prefer them that way. (Cuts down on drying time, too.) The resulting texture is not as leathery; more like chewy candy. Which pretty much describes how the fruit came out — like guilt-free candy.I haven’t worked out the costs yet, but I’m sure they’re considerably less than the commercial varieties. In the bulk bins at Earth Fare, the comparable dried fruits (i.e., those without sugar, sulphur, or other additives) run from $6.49 to $13.99 per pound. I also bought a variety of seeds and nuts to try creating my own trail mixes.
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130
Raynpho
in September 20th, 2008 @ 19:57RE: Dehydrators. How exactly do they work? They sound interesting, but I don’t get the concept. In this case, Google images doesn’t quite help either. Does it just suck in air to speed the drying process, or is there something more complex involved?
120- I like food, and seeing/tasting/hearing about other people’s creations, but I’m not much of a cook myself. Therefore, I will let you and Lady B. do most of the discussing on this thread.
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131
Alice
in September 27th, 2008 @ 20:20My improvisational cooking skills are, as usual, lacking. I can follow recipes though.
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132
Taiwan Hippo Fan
in October 10th, 2008 @ 20:39Wow, I haven’t cooked in a while…
You know what is delicious? Well, there are scads of delicious things. Fine. But I was going for Nutella. So good.
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133
Celestial Pyros
in October 18th, 2008 @ 18:51Calling all food and/or cooking lovers! Convene! Convene on this thread! Pretty please? Recruits are needed for a noble cause. A very noble cause. Ladies and gentlemen, Our Noble Mission is: to revive this thread.
Here, I’ll start.
Does anyone else make pizza dough from scratch at home?
What about pumpkin bread?
Speaking of scads of delicious things, Taiwan Hippo Fan, have you (or anyone else) tried cashew butter?
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134
Taiwan Hippo Fan
in November 4th, 2008 @ 21:07I am ashamed to say that of all nut butter, the only type I recall ever eating is peanut butter. (this is assuming that Nutella doesn’t count as a nut butter with all of that chocolate). I have always wanted to try almond butter, though, and I love cashews so cashew butter sounds very good.
We used to make pumpkin bread (from scratch) all the time, but I don’t think it has been made in this house for years.
I’ve only kneaded pizza dough for real once, and I’m still working out exactly how to do it (obviously). Bread is actually one of my favorite things to make, and I think it’d be great to have a really good pizza dough recipe, but I never get around to it because it’s such a project.
We make pizza dough in the bread maker (machine) all the time. We almost never use the frozen ones.
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135
Cromwell(OB2012)
in November 20th, 2008 @ 15:14134-Do you want a recipe? I use pizza dough all the time for pie.
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Taiwan Hippo Fan
in November 20th, 2008 @ 15:22I just made an apple pie last week. ‘Twas delicious. The apples were too thoroughly seasoned, and sat for too long–I had to cook the pie the next day because I had to go to bed–so they were too soft. But the crust was amazing. It may have been the extra wait in the fridge. That sometimes helps. But it was crispy and flavorful and light yet substantial (I know that doesn’t make sense) and it was so beautifully golden. I should have taken a picture.
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137
LadyG
in November 25th, 2008 @ 10:58Mmmm… food… I miss tasting food. I haven’t been able to taste in 4 days, ever since I got this stupid cold.
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138
Cromwell(OB2012)
in November 25th, 2008 @ 11:13It’s too bad I can’t bring almonds for my food for my project on Israel. Or can I? Aren’t people just allergic to legumes???…I’ll ask my teacher.
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139
Beedle the Bard (formerly Bella)
in December 31st, 2008 @ 10:28I just made cheese yesterday but i used this really easy two-ingredients recipe with only milk and vinegar. Bad idea. It was like dry cottage cheese. Ew.
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