Author Topic: Howdy from Bellingham, WA  (Read 453 times)

Offline UrbanMonique

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Howdy from Bellingham, WA
« on: March 06, 2014, 10:07:15 PM »
Hi all;
I'm Eben; I run a couple of food blogs and am the resident chef for a radio show and an online magazine. Just recently got more serious about cheesemaking, so here I am. I own a couple websites as well, and lurkers who don't say hello always bugged me a mite, so Hello!

 ;D

I'll likely lurk a bunch, but I'll sure ask questions and will be happy to pipe up if I can be of help to anyone. I've been brewing beer for 25 years and have a hard science education, so I get sorta the basics of this wonderful pursuit. That said, I DO know how much I do NOT know, so I'll be asking!

I've built quite a few soft cheeses, and recently have gotten more into the hard stuff; have had great fun and success so far with queso fresco, Jack, and cheddar. Am about to embark on my first Swiss sojourn, so wish me luck!

Cheers,

E
"I learn by teaching, what I have to know"
Jeff Nunokawa


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Offline Al Lewis

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Re: Howdy from Bellingham, WA
« Reply #1 on: March 07, 2014, 11:37:00 AM »
Welcome from Port Orchard WA.  Enjoy the site!!

Offline UrbanMonique

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Re: Howdy from Bellingham, WA
« Reply #2 on: March 07, 2014, 01:51:48 PM »
Hey, thanks, I love P.O.!
"I learn by teaching, what I have to know"
Jeff Nunokawa

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Re: Howdy from Bellingham, WA
« Reply #3 on: March 07, 2014, 01:57:13 PM »
Welcome to the boards, lurker!  ;)
- Eric

Offline John@PC

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Re: Howdy from Bellingham, WA
« Reply #4 on: March 07, 2014, 06:20:08 PM »
Hi Eben.  Feel free to give your blog / show a plug.  Would be interesting what you like to have with your cheese.


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Offline UrbanMonique

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Re: Howdy from Bellingham, WA
« Reply #5 on: March 07, 2014, 07:03:05 PM »
Thanks, fellas!

Well, the blogs are
UrbanMonique
Big Wild Food

The show is The Big Wild Radio Show out of Minnesota

And the online mag is American Boomer

E
"I learn by teaching, what I have to know"
Jeff Nunokawa

Offline Al Lewis

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Re: Howdy from Bellingham, WA
« Reply #6 on: March 13, 2014, 04:13:59 PM »
Have to read that with great interest Eben.  I just bought the e-book Crust and Crumb by Peter Reinhart.  Trying to get a lot better at making breads.  Thanks for sharing!!

Online ArnaudForestier

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Re: Howdy from Bellingham, WA
« Reply #7 on: March 14, 2014, 08:23:37 AM »
Sorry, just a side note - howdy Eben! - but Al, I'd also like to recommend Jeffrey Hamelman's Bread, a fantastic book, imho.  Great technique, very solid recipes covering many areas.
- Paul

Offline UrbanMonique

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Re: Howdy from Bellingham, WA
« Reply #8 on: March 21, 2014, 05:40:27 PM »
Hey, thanks, Fellas! A couple things that I really like for bread is Michael Ruhlman's little smart phone/tablet app Bread Baking Basics. It's actually quite handy; cuts to the heart if what makes great bread, and does a bang up job of scaling recipes as well. And speaking of scaling, his book Ratios is a kitchen must-have.

For the record, no I don't work for Michael; I just interviewed him though, so maybe that has some bearing!

Hey, question: where's the best place for me to post my first cheeses?

Thanks again!

E
"I learn by teaching, what I have to know"
Jeff Nunokawa

Offline H-K-J

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Re: Howdy from Bellingham, WA
« Reply #9 on: March 21, 2014, 05:54:09 PM »
What type is it???
act as if it were impossible to fail.


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Offline UrbanMonique

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Re: Howdy from Bellingham, WA
« Reply #10 on: March 21, 2014, 07:15:09 PM »
Oh, sorry! Monterey Jack!
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Re: Howdy from Bellingham, WA
« Reply #11 on: March 21, 2014, 07:27:37 PM »
Depends on the type of jack cheese you made.

If you washed the curd (replacing whey with cold water) then post here: RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd
If you didn't, then post here: RENNET COAGULATED - Hard

Some people say a jack cheese is a washed curd cheese resembling a colby, others say it isn't. Go figure!
- Eric

Offline UrbanMonique

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Re: Howdy from Bellingham, WA
« Reply #12 on: March 21, 2014, 09:45:23 PM »
Gotcha, thanks for putting up with a newbie, Eric!
"I learn by teaching, what I have to know"
Jeff Nunokawa

Offline MooKit

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Re: Howdy from Bellingham, WA
« Reply #13 on: August 09, 2014, 07:18:36 PM »
Hello and welcome to the forum.

Offline Seattle Slim

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Re: Howdy from Bellingham, WA
« Reply #14 on: September 08, 2014, 03:12:32 PM »
Hi Eden,
     Gianaclis Caldwell is teaching a bloomy rind class in Seattle September 21. I thought maybe you would be interested. There's information at www.seattlecheesemaking.com.