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#21893 Cheese Grits Recipe

Posted by Queso y Vive on 27 August 2006 - 09:53 PM in Shopping, Growing & Foraging

When I have left-over grits, I like to pan fry them.  I just mix them with an egg, sometimes some cheese (although that sounds like it's already taken care of here), and cook them in a hot skillet for a crunchy crust.  I always have fried grits for breakfast, although I often have creamy grits for dinner.  For the little ones, fried grits can be cut with cookie-cutters, which I suppose would lead to vertical stacking foods in a dinner setting.  For breakfast, I have them served with a fried egg and country sausage, which I recommend.

I'm sure, like any regional delicacy, there are grit recipies for breakfast, lunch, dinner and even dessert, but my southern relatives are only reluctantly accepting grits away from breakfast.  When my wife served my Alabama father polenta for the first time he was totally taken with "Italian Grits," which could be eaten for dinner.



#21746 Portland Pizza

Posted by Queso y Vive on 24 August 2006 - 10:07 PM in Restaurants in Portland

Andrew - a great site and particularly useful to those new to the area, like myself.  In fact, I think APizzaScholls is the only place I have been to.  I hear they have a great patio hidden out back somewhere, but I haven't been back in the pleasant summer months.  Thanks for your efforts.



#21682 Cheese Making

Posted by Queso y Vive on 23 August 2006 - 09:35 PM in Shopping, Growing & Foraging

Wow, I just found out about this forum today, and I'm already hooked.  It seemed karmic, as well, that y'all were talking cheesemaking, which is my current obsession.

I've been making cheese for about a year-and-a-half, starting with the Ricki's basic hard cheesemaking kit from the New England Cheese Making Supply Company.  It's a good starting kit, with everything other than a press, but I'd recommend getting some more recipes.  I don't have the patience to make each of the recipes 4 times to work on each technique, so I find the variety of choices in what to make is a good motivator.

Other than the introductory kit from Ricki's, I have purchased enzymes and molds from Dairy Connection ( http://www.dairyconn.../hobbyiest.html ) and I was very happy with the result.  The seemed to be a very small operation with good service and professional-quality supplies.  You can also buy enzymes and equipment from grape and granary ( http://www.thegrape.net ), although I can't vouch for them.  

Getting started with cheesemaking, it seemed like a black art to me.  Even after my first few batches, I couldn't get over the sort of magical nature of it.  Heat milk, at enzyme, and poof!  All I could really do was nursemaid the product, but I didn't feel I had full control, as I do baking or cooking.  The best resource I found for really simplifying and demystifying the process is a website by a chemistry professor in Cincinnati, Dr. Fankhauser ( http://biology.clc.u...ese/Cheese.html ).  I really recommend taking a look at this page just to get a sense of how the bacteria does it's thing, and how simple it can be to make cheese.  The blue cheese recipe he has is really simple, but the results are really cool.

I'm curious to hear what everyone finds in terms of milk, particularly if Alpenrose, which is conveniently located in Beaverton, will sell unpasturized or unhomoginized milk.  I have found raw (minimally processed) milk on occasion at the market, but it's too dear and comes in tiny little pint bottles, and I have not been able to spring for it yet.  The unhomogenized milk from Norris dairy is excellent and comes in half-gallons, and I have used that to good result, but I usually resort to homogenized milk.  Ricki Carroll's book suggests using non-fat milk with cream added, rather than whole milk, to get a texture closer to the unhomogenized stuff.  I've tried both whole milk and nonfat-with-cream and I didn't notice the difference.  I suppose in a higher moisture cheese it might be more noticeable.  In any case, I have only made cow's milk cheese, as the goat's milk at the supermarket is always UHT pasturized and not suitable for cheese.

I hope that the adventure goes well and I hope you will share the results with us.  I'm not sure how it can go wrong, but if it doesn't go according to the recipe you may end up with something new and exciting as a result.