Text 31334, 92 rader
Skriven 2012-01-05 21:43:00 av Glen Jamieson (6168.cooking)
     Kommentar till en text av Michael Loo
Ärende: CHEEZAL ODORS 17 20105
==============================
 -=> Quoting Michael Loo to Ruth Hanschka <=-

 ->  DS> that plants that process cheese can also be hard to take up close
 ML> and
 ->  DS> personal:-}}
 -> My imagination seizes up at this point and refuses to process.
 RH> It all depends on the cheese in question, one presumes.

 ML> The parts of cheesemaking that can be done in a factory are
 ML> fungible and uniform. The rest of it isn't going to produce
 ML> emissions that would be smelled far and wide.

In my experience, mainly yesteryear in Kiwiland, is that cheeseries
are not usually odiforous.  I visited several cheese vendors, and also
a small cheese maker, and apart from the expected comfortable aroma of
mature loveliness from the finished cheeses, there was nothing at all
outstanding.  If there was an unpleasant smell, it would be indicative
of something gone seriously wrong.

At one small market in Gore, a cheesemaker had a stall next to a wine
maker, with matching products, so that customers were encouraged to
buy a bottle of wine, and a suitable cheese to go with it.  I did.

There has been a kerfuffle here recently about mushrooms, as several
members of a Vietnamese family were poisoned by "Death Cap" mushrooms.
So far 2 have died, one recovered, and one in the balance.  It seems
that they are superficially very similar to common edible varieties.

I don't know if you will read this, or indeed if my messages are
managing to make it across the Pacific this year, as I have not
received any replies for about a week.  Perhaps they are being held up
for vetting by your Homeland Security...

Today I was given a bottle of a remarkable NZ wine by an Indian who I
had previously led astray into the world of wine drinking.  It was an
Overstone Marlborough Sauvignon Blanc 2011, which was devoid of cat
pee.  Very strong citrus aroma, rather like a pink fleshed pomelo plus
mulberry.  After finishing the bottle, Kevin and I were motivated to
visit the local BWS shop and get a half dozen for $60.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: WILD MUSHROOM SAUCE
 Categories: Sauce, Meat, Pasta
      Yield: 4 Servings
 
      4 oz Dried mushrooms
     12 oz Assorted fresh mushrooms
           - (chanterelle, cultivated,
           - shiitake, oyster)
      2 tb Unsalted butter
      1 tb Finely minced garlic
      1 tb Finely minced shallots
           -=OR=- Onions
    1/2 ts Salt
    1/4 c  Sherry or Madeira
    1/2 c  Whipping cream
 
  This sauce has an intensely woodsy flavor that would be good on pasta,
  roast chicken or pork.
  
  TO RECONSTITUTE DRIED MUSHROOMS, place them in a bowl and cover with
  3 cups of warm water. Soak for at least 2 hours or up to 8. When
  mushrooms are soft, drain and reserve water and squeeze out as much
  water as you can from the mushrooms. Pour the mushroom water through
  a double layer of cheesecloth or a cloth towel to remove any sand
  that may have been lurking in the mushrooms. Reserve 1 cup of liquid
  for this recipe. (Pour the remaining mushroom water into a plastic
  container or airtight bag, label and freeze for up to a year to use
  in soups and sauces.) Wash the fresh mushrooms and pat dry. (Slice
  chanterelles and cultivated mushrooms, trim and discard the stems of
  shiitake mushrooms, and trim and discard root tips of oyster
  mushrooms.) Melt the butter in a medium skillet over medium heat and
  add the reconstituted dried mushrooms, garlic, shallots and salt.
  Cook, stirring, for 10 minutes. Add the fresh mushrooms and continue
  to cook another 10 minutes. Add the reserved mushroom water and
  sherry. Increase the heat to high and cook until the liquid reduces
  by about 2/3. Add the cream and cook until the liquid reduces to a
  saucelike consistency and is thick enough to coat a spoon.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ...downloaded from:
  Salata *Redondo Beach, CA (310)-543-0439 (1:102/125)
 
MMMMM


... Hmmm... It's smells like either very good cheese or very bad meat.
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