Comments on: Only in Eugene? http://www.browniepointsblog.com/2005/07/17/only-in-eugene/ a good girl's notebook of her culinary world Wed, 08 Feb 2012 05:01:27 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: jon bob http://www.browniepointsblog.com/2005/07/17/only-in-eugene/comment-page-1/#comment-3106 jon bob Wed, 22 Feb 2006 06:46:29 +0000 http://www.browniepointsblog.com/2005/07/16/only-in-eugene/#comment-3106 once i collected enough of my wife's breast milk and tried to ferment it. i make my own cheese (i have a llama and three goats), so i wanted to try it with human breast milk. it came out really waterry and soft. it had a somewhat bitter and sweet flavor. it melted well. i put it on a sandwich too. once i collected enough of my wife’s breast milk and tried to ferment it. i make my own cheese (i have a llama and three goats), so i wanted to try it with human breast milk. it came out really waterry and soft. it had a somewhat bitter and sweet flavor. it melted well. i put it on a sandwich too.

]]> By: santos. http://www.browniepointsblog.com/2005/07/17/only-in-eugene/comment-page-1/#comment-278 santos. Tue, 26 Jul 2005 06:16:09 +0000 http://www.browniepointsblog.com/2005/07/16/only-in-eugene/#comment-278 i've read that the bacteria found between people's toes is the same bacteria used in making limburger cheese. perhaps that's one of the varieties on offer...? i'm sure the makers can self-harvest. i've also read that more women stop becoming vegetarian because of bacon. bacon is the kryptonite of women vegetarians, apparently. <ul><li><em> Brevibacterium linens? Gosh I love <a href="http://www.powells.com/cgi-bin/partner?partner_id=29389&cgi=product&isbn=%200684800012" target="new">On Food and Cooking</a>...Check these out: <blockquote>As a group, the brevibacteriua appear to be natives of two salty environments: the seashore and human skin... are so reminiscent of cloistered skin because both B. linens and its human cousin, B. epidermidis, are very active at breaking down protein into molecules with fishy, sweaty, and garlicky aromas (amines, isovaleric acid, sulfur compounds). These small molecules can diffuse into the cheese and affect both flavor and texture deep inside.</blockquote> <blockquote>the Surrealist poet Leon-Paul Fargue is said to have honored Camembert cheese with the title les pieds de Dieu- the feet of God.</blockquote> --McAuliflower</em></li></ul> i’ve read that the bacteria found between people’s toes is the same bacteria used in making limburger cheese. perhaps that’s one of the varieties on offer…? i’m sure the makers can self-harvest.

i’ve also read that more women stop becoming vegetarian because of bacon. bacon is the kryptonite of women vegetarians, apparently.


  • Brevibacterium linens? Gosh I love On Food and Cooking…Check these out:

    As a group, the brevibacteriua appear to be natives of two salty environments: the seashore and human skin… are so reminiscent of cloistered skin because both B. linens and its human cousin, B. epidermidis, are very active at breaking down protein into molecules with fishy, sweaty, and garlicky aromas (amines, isovaleric acid, sulfur compounds). These small molecules can diffuse into the cheese and affect both flavor and texture deep inside.

    the Surrealist poet Leon-Paul Fargue is said to have honored Camembert cheese with the title les pieds de Dieu- the feet of God.

    –McAuliflower

]]> By: Sweets http://www.browniepointsblog.com/2005/07/17/only-in-eugene/comment-page-1/#comment-270 Sweets Sun, 24 Jul 2005 23:27:55 +0000 http://www.browniepointsblog.com/2005/07/16/only-in-eugene/#comment-270 haddock: <blockquote>or the “vegan except for bacon” person I know</blockquote> You know <a href="http://www.foodnetwork.com/food/show_ld/0,1976,FOOD_14517,00.html" rel="nofollow">Lisa Loeb</a>? :) [seriously, I am not mocking her or anyone. I understand what it means to crave pork fat. I just find this example to be a fun illustration.] <ul> <li><em>Pfftttt... yes you are mocking her! But I happen to think that's ok... --McAuliflower</em></li> </ul> haddock:

or the “vegan except for bacon” person I know

You know Lisa Loeb? :)

[seriously, I am not mocking her or anyone. I understand what it means to crave pork fat. I just find this example to be a fun illustration.]

  • Pfftttt… yes you are mocking her! But I happen to think that’s ok…

    –McAuliflower

]]> By: haddock http://www.browniepointsblog.com/2005/07/17/only-in-eugene/comment-page-1/#comment-264 haddock Fri, 22 Jul 2005 17:19:16 +0000 http://www.browniepointsblog.com/2005/07/16/only-in-eugene/#comment-264 Yeah, I saw the raw vegan thing and thought perhaps this is a joke. But many years of restaurant life has shown that people are remarkably adept at reconciling inconsistencies in their diets. Like the "vegan" who orders calamari, substitute marinara for aioli because he can't eat the eggs, or the "vegan except for bacon" person I know. It's unfortunate that people feel a need for labels. Eat what you feel like eating, don't make an announcement of it because nobody (except for yourself) cares. Yeah, I saw the raw vegan thing and thought perhaps this is a joke. But many years of restaurant life has shown that people are remarkably adept at reconciling inconsistencies in their diets. Like the “vegan” who orders calamari, substitute marinara for aioli because he can’t eat the eggs, or the “vegan except for bacon” person I know.

It’s unfortunate that people feel a need for labels. Eat what you feel like eating, don’t make an announcement of it because nobody (except for yourself) cares.

]]> By: McAuliflower http://www.browniepointsblog.com/2005/07/17/only-in-eugene/comment-page-1/#comment-260 McAuliflower Thu, 21 Jul 2005 18:46:41 +0000 http://www.browniepointsblog.com/2005/07/16/only-in-eugene/#comment-260 A couple interesting points have come out on this thread at <a href="http://www.craftster.org/forum/index.php?topic=43886.0" target="new">craftster</a>. - From <a href="http://www.powells.com/cgi-bin/partner?partner_id=29389&cgi=product&isbn=%200684800012" target="new">On Food and Cooking</a>, a comparison of the compositions of various milks shows that human milk is generally lower in protein than other animals' milk. <a href="http://www.browniepointsblog.com/wordpress/wp-images/2005/07/milk_chart.doc"><img alt="milk comparisons " title="milk comparisons" src="http://www.browniepointsblog.com/wordpress/wp-images/2005/07/milk_chart.gif" height="137" width="330"/></a> Was wondering how this would affect the cheese structure. - it was brought up that some cultures make cheese out of breast milk as a natural transition to solid food for babies. I think that's pretty cool. If I knew that this was the intent of the request for breast milk- I would be more alright with it. - it was also brought up that breast milk tastes like melted vanilla ice cream! I wish the On Food and Cooking chart would have listed sugar content in the various milks. - the lovely <a href="http://portlandmercury.com/2002-02-21/savage.html" target="new">Dan Savage has a write up on human breast milk cheese</a>. Its mentioned that it takes 10 lbs of milk to make 1 lb of cheese. Ah, humans. What a wacky bunch... we'll suckle at animal tits as adults, but we draw the line at our own kind. A couple interesting points have come out on this thread at craftster.

- From On Food and Cooking, a comparison of the compositions of various milks shows that human milk is generally lower in protein than other animals’ milk.
milk comparisons

Was wondering how this would affect the cheese structure.

- it was brought up that some cultures make cheese out of breast milk as a natural transition to solid food for babies. I think that’s pretty cool. If I knew that this was the intent of the request for breast milk- I would be more alright with it.

- it was also brought up that breast milk tastes like melted vanilla ice cream! I wish the On Food and Cooking chart would have listed sugar content in the various milks.

- the lovely Dan Savage has a write up on human breast milk cheese. Its mentioned that it takes 10 lbs of milk to make 1 lb of cheese.

Ah, humans. What a wacky bunch… we’ll suckle at animal tits as adults, but we draw the line at our own kind.

]]> By: Kim http://www.browniepointsblog.com/2005/07/17/only-in-eugene/comment-page-1/#comment-259 Kim Thu, 21 Jul 2005 17:49:35 +0000 http://www.browniepointsblog.com/2005/07/16/only-in-eugene/#comment-259 I'm new (2 months) to Eugene and love it, and just had a friend visiting from DC. Both of us are "Eugene types," but when she pointed this out in the paper, I kinda felt embarrassed... <ul> <li><em>Ohh don't be embarrassed Kim! :) Such is the uniqueness of hailing from Eugene. --McAuliflower</em></li></ul> I’m new (2 months) to Eugene and love it, and just had a friend visiting from DC. Both of us are “Eugene types,” but when she pointed this out in the paper, I kinda felt embarrassed…

  • Ohh don’t be embarrassed Kim! :) Such is the uniqueness of hailing from Eugene.

    –McAuliflower

]]> By: Pille http://www.browniepointsblog.com/2005/07/17/only-in-eugene/comment-page-1/#comment-258 Pille Thu, 21 Jul 2005 09:39:06 +0000 http://www.browniepointsblog.com/2005/07/16/only-in-eugene/#comment-258 Spooky. I'll stick to the cow and goat cheese that's available.. Spooky. I’ll stick to the cow and goat cheese that’s available..

]]> By: Lyn http://www.browniepointsblog.com/2005/07/17/only-in-eugene/comment-page-1/#comment-257 Lyn Thu, 21 Jul 2005 00:27:22 +0000 http://www.browniepointsblog.com/2005/07/16/only-in-eugene/#comment-257 wow. I am speechless. I can't say it would make very good cheese. wow. I am speechless. I can’t say it would make very good cheese.

]]> By: Samantha http://www.browniepointsblog.com/2005/07/17/only-in-eugene/comment-page-1/#comment-255 Samantha Wed, 20 Jul 2005 18:42:47 +0000 http://www.browniepointsblog.com/2005/07/16/only-in-eugene/#comment-255 LOL! That is crazy! I love the part that says "Prefer raw vegan fed donors". Even human cheese makers need standards I guess. :D <em>Hi Samantha! I'm glad to see that you'll be helping host future<a href="http://bakingsheet.blogspot.com/2005/06/sugar-cookies-and-blogging-by-mail.html" target="new">Blogging by Mail</a> events. Its a great idea in these dreary mail times we live in! --McAuliflower</em> LOL! That is crazy! I love the part that says “Prefer raw vegan fed donors”. Even human cheese makers need standards I guess. :D

Hi Samantha!
I’m glad to see that you’ll be helping host futureBlogging by Mail events. Its a great idea in these dreary mail times we live in!

–McAuliflower

]]> By: Sam http://www.browniepointsblog.com/2005/07/17/only-in-eugene/comment-page-1/#comment-252 Sam Tue, 19 Jul 2005 06:08:59 +0000 http://www.browniepointsblog.com/2005/07/16/only-in-eugene/#comment-252 no. no.

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