As far as I can see, the current ‘future’ of living room viewing with High Definition has two options in the near future:
TIVO or Roku
Continue reading “I’m Frugal, I hate Comcast, and I love HDTV”
Author: bill
Beyond Kosher: Eating Chickens
We attended Hazon‘s (New Jewish Food Movement) food conference at Walker Ranch in Petaluma, CA last week and I’ve been greatly affected by the discussion of “beyond kosher,” is it “fit to eat?” Rabbi Marc Soloway started the session by exclaiming that the rabbinic tradition had never imagined what our agricultural food production of the last 50 years would look like. Continue reading “Beyond Kosher: Eating Chickens”
Cheese Making and Kashrut
For those of use who have a love of cheese making and a concern for Kashrut (keeping kosher), cheese making presents some unique challenges. Rennet which is used to separate milk solids, lipase which adds flavoring to (mostly) Italian hard cheeses, and basic cultures which gives cheese its unique flavor all have a variety of Kashrut issues.
Satay Sauce
Gluten-Free
Ingredients:
- 1 cup veggie broth
- 3 Tbsp Soy Sauce (Gluten-Free!)
- 1 1/2 Tbsp Honey Continue reading “Satay Sauce”
How to make Chevre (soft goat cheese)
Chevre is an easy, easy, easy cheese to make and it’s really delicious and rewarding. It’s low tech, not a lot of equipment, and it’s really hard to screw it up.
Ingredients:
- 2 drops of Microbial Rennet (not animal rennet if you want to keep it kosher)
- ½ tsp of Flora Danica enzyme
- ½ tsp of Mesophilic starter enzyme (MA-11)
- 1 gallon raw or pasteurized (NOT ultra-pasturized) Goat Milk (we use Summerhill Goat Milk, it’s the only non-ultra pasteurized milk we can find) Continue reading “How to make Chevre (soft goat cheese)”
Garlic Chicken
Ingredients:
- 4 Tablespoons vegetable oil
- 4 Chicken breast Halves (about 6 ounces each) cut into less than 1 inch cubes Continue reading “Garlic Chicken”
Chicken Soup (actually Chicken Broth)
This is David Greenberg’s recipe, with my commentary.
- Chicken bones
- Most of the head of celery including the middle and leaves Continue reading “Chicken Soup (actually Chicken Broth)”
Basic Cheese Making Supplies
So you want to make cheese, what are some basic equipment and how do you start? In a separate post, I’ll describe how to make chevre, but let’s start with the basic supplies. First, as a cheesemaker for a few years, I’d recommend a few easy things to buy:
- Buy Ricki Carroll’s book: Home Cheese Making
.
- Buy a few muslin cheese cloths (about 24 inches square or larger)
- Ricki has a website, New England Cheesemaking where you can find a few basic Continue reading “Basic Cheese Making Supplies”