Comments on: Culinary Challenges for 2006 http://www.browniepointsblog.com/2006/01/16/culinary-challenges-for-2006/ a good girl's notebook of her culinary world Thu, 11 Mar 2010 23:04:19 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: deano http://www.browniepointsblog.com/2006/01/16/culinary-challenges-for-2006/comment-page-1/#comment-90746 deano Wed, 23 Jan 2008 11:16:47 +0000 http://www.browniepointsblog.com/2006/01/15/culinary-challenges-for-2006/#comment-90746 preeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeet !!!!!!!! preeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeet !!!!!!!!

]]> By: Steven http://www.browniepointsblog.com/2006/01/16/culinary-challenges-for-2006/comment-page-1/#comment-5401 Steven Thu, 08 Jun 2006 19:37:06 +0000 http://www.browniepointsblog.com/2006/01/15/culinary-challenges-for-2006/#comment-5401 Ahh Tampopo!! The joys of a bowl of noodles. I applaud you on your goal to make broth and noodles from scratch. Similar to the protagonist of the film, I am also on a quest to make superb noodles and broth - my failures are getting quite tasty but are nowhere near the level of the best I've had when staying in Japan. Good Luck - I hope to share in the delicious results of your success. <ul> <li><em>What a wonderful blessing- thanks Steven. I've made no head way in this particular pursuit... well, that's not entirely true: we've become quite the regulars at our local ramen bar :) I have a trip to Japan happening this summer. I shall think of ways to solicit ramen advice! --McAuliflower</em></li> </ul> Ahh Tampopo!! The joys of a bowl of noodles. I applaud you on your goal to make broth and noodles from scratch. Similar to the protagonist of the film, I am also on a quest to make superb noodles and broth – my failures are getting quite tasty but are nowhere near the level of the best I’ve had when staying in Japan. Good Luck – I hope to share in the delicious results of your success.

  • What a wonderful blessing- thanks Steven. I’ve made no head way in this particular pursuit… well, that’s not entirely true: we’ve become quite the regulars at our local ramen bar :)

    I have a trip to Japan happening this summer. I shall think of ways to solicit ramen advice!

    –McAuliflower

]]> By: Christiane http://www.browniepointsblog.com/2006/01/16/culinary-challenges-for-2006/comment-page-1/#comment-3219 Christiane Tue, 21 Mar 2006 11:22:07 +0000 http://www.browniepointsblog.com/2006/01/15/culinary-challenges-for-2006/#comment-3219 Oh, please let me know when you make your own tofu. I'm there with you. Oh, please let me know when you make your own tofu. I’m there with you.

]]> By: Jenny http://www.browniepointsblog.com/2006/01/16/culinary-challenges-for-2006/comment-page-1/#comment-2884 Jenny Wed, 18 Jan 2006 18:16:27 +0000 http://www.browniepointsblog.com/2006/01/15/culinary-challenges-for-2006/#comment-2884 Great culinary resultions! I'm trying to make cheese too but am having a hard time finding 'real' rennet in my area. I'm with you on Tampopo. Mmmmm....ramen noodles. Makes me want to sing that song from the Sapporo Ichiban commercial. Great culinary resultions! I’m trying to make cheese too but am having a hard time finding ‘real’ rennet in my area. I’m with you on Tampopo. Mmmmm….ramen noodles. Makes me want to sing that song from the Sapporo Ichiban commercial.

]]> By: kitchenmage http://www.browniepointsblog.com/2006/01/16/culinary-challenges-for-2006/comment-page-1/#comment-2877 kitchenmage Wed, 18 Jan 2006 03:32:37 +0000 http://www.browniepointsblog.com/2006/01/15/culinary-challenges-for-2006/#comment-2877 I'm there on the cheese-making. For being in what used to be dairy country, it's *tough* to find local milk. Add in the recent e.coli from just up the road and raw milk is as underground as a commodity gets. One of my sourdough starters died recently and the other just isn't that great so new starter is on my list. We'll have to swap and compare. <ul> <li><em>I've enjoyed reading your past cheesemaking entries on your blog- in fact it was the first I had heard of DIY cheese. My understanding is that a ricotta project shouldn't be too advanced... am I right? Regarding bread, I have Nancy Silvertons bread book and am interested in trying up a starter when it gets warmer here. I like how developing starter reads like a lab set up :) --McAuliflower</em></li></ul> I’m there on the cheese-making. For being in what used to be dairy country, it’s *tough* to find local milk. Add in the recent e.coli from just up the road and raw milk is as underground as a commodity gets.

One of my sourdough starters died recently and the other just isn’t that great so new starter is on my list. We’ll have to swap and compare.

  • I’ve enjoyed reading your past cheesemaking entries on your blog- in fact it was the first I had heard of DIY cheese. My understanding is that a ricotta project shouldn’t be too advanced… am I right?

    Regarding bread, I have Nancy Silvertons bread book and am interested in trying up a starter when it gets warmer here. I like how developing starter reads like a lab set up :)

    –McAuliflower

]]> By: oddharmonic http://www.browniepointsblog.com/2006/01/16/culinary-challenges-for-2006/comment-page-1/#comment-2873 oddharmonic Tue, 17 Jan 2006 20:29:57 +0000 http://www.browniepointsblog.com/2006/01/15/culinary-challenges-for-2006/#comment-2873 Our resolution is to start making more of our own cheese. We made our first batch of mozzarella and <a href="http://fiascofarm.com/dairy/ricotta.html" rel="nofollow">ricotta from the whey</a> over the holiday weekend. Next we plan to find a good local source for goat milk. I'd like to join the encouragement for making tofu from scratch -- once we got the hang of it, we haven't gone back! <ul> <li><em>Mmm, kind of like what we've done with refried beans :) I look forward to keeping everyone updated on the journey! --McAuliflower</em></li></ul> Our resolution is to start making more of our own cheese. We made our first batch of mozzarella and ricotta from the whey over the holiday weekend. Next we plan to find a good local source for goat milk.

I’d like to join the encouragement for making tofu from scratch — once we got the hang of it, we haven’t gone back!

  • Mmm, kind of like what we’ve done with refried beans :)

    I look forward to keeping everyone updated on the journey!

    –McAuliflower

]]> By: rae http://www.browniepointsblog.com/2006/01/16/culinary-challenges-for-2006/comment-page-1/#comment-2872 rae Tue, 17 Jan 2006 17:55:44 +0000 http://www.browniepointsblog.com/2006/01/15/culinary-challenges-for-2006/#comment-2872 what good resolutions - this year i will make homemade miso. i'm interested to see how your tofu turns out...i've made it probably about five or six times but the result has never pleased me - i just can't seem to get that wonderful, creamy, curdy texture of my fav. tofu shop, san jose tofu. good luck! <ul> <li><em>Ohhh Miso! Excellent goal! I've wanted to explore what the difference between the different colors available is. ps- Mustard! Another excellent culinary goal :) --McAuliflower</em></li></ul> what good resolutions – this year i will make homemade miso.

i’m interested to see how your tofu turns out…i’ve made it probably about five or six times but the result has never pleased me – i just can’t seem to get that wonderful, creamy, curdy texture of my fav. tofu shop, san jose tofu.

good luck!

  • Ohhh Miso! Excellent goal! I’ve wanted to explore what the difference between the different colors available is.

    ps- Mustard! Another excellent culinary goal :)

    –McAuliflower

]]> By: melissa_cookingdiva http://www.browniepointsblog.com/2006/01/16/culinary-challenges-for-2006/comment-page-1/#comment-2870 melissa_cookingdiva Tue, 17 Jan 2006 14:17:44 +0000 http://www.browniepointsblog.com/2006/01/15/culinary-challenges-for-2006/#comment-2870 Good for you! Please keep us posted on how do you do :) Today I have scheduled a trip to the dairy farm to get some fresh raw milk. If everything goes as planned, I'll be preparing "requeson", which is fresh white cheese, panamanian style---I'll keep you posted. Hugs, M <ul> <li><em>Excellent! Oh, and with raw milk too. I wonder how much the flavor will change with the seasons? I look forward to reading your write up. -- McAuliflower</em></li></ul> Good for you! Please keep us posted on how do you do :)
Today I have scheduled a trip to the dairy farm to get some fresh raw milk. If everything goes as planned, I’ll be preparing “requeson”, which is fresh white cheese, panamanian style—I’ll keep you posted. Hugs,
M

  • Excellent! Oh, and with raw milk too. I wonder how much the flavor will change with the seasons? I look forward to reading your write up.

    – McAuliflower

]]> By: Sweetnicks http://www.browniepointsblog.com/2006/01/16/culinary-challenges-for-2006/comment-page-1/#comment-2866 Sweetnicks Tue, 17 Jan 2006 01:44:33 +0000 http://www.browniepointsblog.com/2006/01/15/culinary-challenges-for-2006/#comment-2866 I'm definitely with you on #7 ... that's why I started my Rediscovering My Library weekly challenge. Figured that would FORCE me to use my resources more often. Here's to both of us keeping our resolutions! I’m definitely with you on #7 … that’s why I started my Rediscovering My Library weekly challenge. Figured that would FORCE me to use my resources more often. Here’s to both of us keeping our resolutions!

]]> By: mzn http://www.browniepointsblog.com/2006/01/16/culinary-challenges-for-2006/comment-page-1/#comment-2863 mzn Mon, 16 Jan 2006 20:27:13 +0000 http://www.browniepointsblog.com/2006/01/15/culinary-challenges-for-2006/#comment-2863 I want to join Debra in egging you on to make tofu from scratch. This seems like the task for which food blogging was invented. I highly recommend the King Arthur Flour Baker's Companion chapter on sourdough. It explains many things well. I have a dormant Milwaukee-air starter that I keep thinking about reviving. But baking bread has a way of taking over my life, so I really shouldn't. Loved the Japanese psych-out fast food sweets, btw. <ul> <li><em>Oh dear. The baker types I know do warn me about the obsession aspect of bread making. I spose I should ask my other obsessions first if they would be ok sharing me with baking :) My neighborhood bakery makes chocolate cherry sourdough that is quite motivating! --McAuliflower</em></li> </ul> I want to join Debra in egging you on to make tofu from scratch. This seems like the task for which food blogging was invented.

I highly recommend the King Arthur Flour Baker’s Companion chapter on sourdough. It explains many things well. I have a dormant Milwaukee-air starter that I keep thinking about reviving. But baking bread has a way of taking over my life, so I really shouldn’t.

Loved the Japanese psych-out fast food sweets, btw.

  • Oh dear. The baker types I know do warn me about the obsession aspect of bread making. I spose I should ask my other obsessions first if they would be ok sharing me with baking :)

    My neighborhood bakery makes chocolate cherry sourdough that is quite motivating!

    –McAuliflower

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