CheeseForum.org ยป Forum
GENERAL BOARDS => Introductions => Topic started by: UrbanMonique on March 07, 2014, 04:07:15 AM
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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
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Welcome from Port Orchard WA. Enjoy the site!!
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Hey, thanks, I love P.O.!
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Welcome to the boards, lurker! ;)
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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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Thanks, fellas!
Well, the blogs are
UrbanMonique (http://www.urbanmonique.com)
Big Wild Food (http://www.bigwildfood.com)
The show is The Big Wild Radio Show out of Minnesota
And the online mag is American Boomer
E
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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!!
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Sorry, just a side note - howdy Eben! - but Al, I'd also like to recommend Jeffrey Hamelman's Bread (http://www.amazon.com/gp/product/1118132718/ref=wms_ohs_product?ie=UTF8&psc=1), a fantastic book, imho. Great technique, very solid recipes covering many areas.
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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
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What type is it???
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Oh, sorry! Monterey Jack!
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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!
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Gotcha, thanks for putting up with a newbie, Eric!
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Hello and welcome to the forum.
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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 (http://www.seattlecheesemaking.com).