Text 15105, 91 rader
Skriven 2008-10-16 04:03:02 av Michael Loo (1:18/200.0)
  Kommentar till text 15027 av Burton Ford (1:123/140)
Ärende: schtinky 57
===================
 ml-> not ma lodorous), B&Bs, friends' spare rooms, the lot. Good thing,
 ml-> given how my life is shaking out.
 BF> I gather your life financially is 'poorer' than it was.  

Yes and no. I have no idea what's to become of me financially.
The estate turned out somewhat smaller than expected (various
factors contributed), and the amount of time I spent on it was
inordinate, given the expected return. Plus, as you know, when
the economy tanks, the music business tanks. However, I am
fiddling (literally and figuratively) while Rome burns (more
figuratively than literally) and have several trips - Hawaii
and Singapore among them planned for the next three months. I
am not (any more) heavily invested in the stock market, which
I always have thought to be merely a casino in sheep's clothing,
so the current perturbations have had less effect on me than on
many of my friends.

 BF> I empathize a bit with that.  Shirley and I are considering
 BF> 'cutting back'  [have a bit already] in light of the economic 
 BF> landscape.  But so far nothing as jarring as what you are 
 BF> probably going thru.   Although, you probably continue to enjoy
 BF> life, with the mixture of delight and darkness that runs through
 BF> yours.

'tis true, I enjoy life. And it's also true that there is a
mixture of delight and darkness.
==
 BF> I guess given that I'm only eating 2 oz a serving, I should 
 BF> probably cut the serving first and only 'warm' that... better 
 BF> for the main cut not to be out for 6 hours and the fridged again.   

I am not an expert on this subject, but I do know that my
connoisseur friends, Nicholas included, re-refrig their
cheeses regularly.
===
 BF> The combo plates came in three sets if I remember.  The first was 
 BF> the spicy plate that we had.  The second was no spice or heat.   
 BF> The third was a hotter spicy dish.  We played it conservative this 
 BF> first time.

As I would expect. For me, of course, I'd tell them to bring on
the hottest, most extreme (to borrow a term from some TV network)
food they could find, and they would bring me something that they
consider highly idiosyncratic, such as sheep brains marinated in
hot oil, and I'd eat it down with pleasure, and henceforth they
would either treat me like God or like someone with a tin palate.
Your way is saner, I think.

 BF> injera about 3-4" in width.  We learned quickly to use a few inches 
 BF> of the bread to grab the food and transfer it to our mouths. 
 BF> I did know enough of the culture to be sorry afterward that I ate 
 BF> left handed.  [g]

There are cultures that use the left hand for eating and the
right hand for wiping. No shame on you for not knowing which did
which. On a similar line, it came up in conversation recently
with persons who shall remain nameless that some famous ascetic
or another was in the habit of ingesting a teaspoon of his own
fecal matter as part of his daily routine. As Dale is still out
of town, I feel no qualm about asking, does anyone recall the
identity of said famous ascetic (I have truly forgotten)?

Stinkerkase
cat: cheese
yield: 5

500 g crumbly dry Quark - not pasteurized
15 g salt
1 ts baking soda
salt solution (6%)
caraway seeds (opt)

Mix Quark with salt and soda. Knead until the mixture
is able to hold its shape. "If it is too damp, drain it
longer through the cloth." Form into 100 g cakes.

"Lay the cheeses in an earthenware crock or small
wooden cask (according to some recipes each layer of
dried cheeses is wrapped in clean cloths)." Cover and
keep at 77F/25C. "After 2 or 3 days the cheeses develop
a surface that is at first slimy and later dry" at which
point wash the cheeses with salt solution, using a soft
brush. Leave the cheeses to ripen and dry out for one
more day at 65F/18C. Wrap in foil and pack tightly into
a container. Store at 46F/8C. "The cheeses are often
sprinkled with caraway seeds before being wrapped."

Angela Huezenroeder, Barossa Food

--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - nsbbs.info (1:18/200)