Things you can waffle

[Dysfunctional Cunt]

Your hominy squeaks?

Not AFTER I cook it, but if you eat it fresh, yeah.  It's the lye they use to swell it up. 

[LMNO]

Ah.  I don't usually eat it prior to cooking.

[Dysfunctional Cunt]

Ah.  I don't usually eat it prior to cooking.

I actually have a recipe that uses cold hominy that is just well rinsed.  It's squeaky too.  Awesome, but squeaky.

[Jenne]

I thought I was the only one that hated that squeak!

[Dysfunctional Cunt]

I thought I was the only one that hated that squeak!

Doesn't it just make you want to go stab someone?

[Jenne]

I thought I was the only one that hated that squeak!

Doesn't it just make you want to go stab someone?

It certainly has that "nails on a chalkboard" feel to it!

[Triple Zero]

I talked to my brother earlier. He has some rennet, which apparently cannot be gotten in this town at this time of year (I checked 3 different stores).

i found rennet impossibly hard to find over here as well. finally I ended up in some kind of bio eco nature hippie store where they sold me way overpriced rennet that was made by honest bacterial cultures and definitely not taken from the stomach of a baby cow. LIKE I FUCKING CARE WHERE THE RENNET COMES FROM I JUST WANNA MAKE CHEESE AND I DONT THINK I SHOULD PAY 3 EUROS FOR SOME TINY BOTTLE OF RENNET YOU SMELLY HIPPIE SMELLING FUCK

[Bruno]

I talked to my brother earlier. He has some rennet, which apparently cannot be gotten in this town at this time of year (I checked 3 different stores).

i found rennet impossibly hard to find over here as well. finally I ended up in some kind of bio eco nature hippie store where they sold me way overpriced rennet that was made by honest bacterial cultures and definitely not taken from the stomach of a baby cow. LIKE I FUCKING CARE WHERE THE RENNET COMES FROM I JUST WANNA MAKE CHEESE AND I DONT THINK I SHOULD PAY 3 EUROS FOR SOME TINY BOTTLE OF RENNET YOU SMELLY HIPPIE SMELLING FUCK

I checked the Wal-Mart website, and it showed two stores within a 100 mile radius that had it in stock. Seems like it used to be easier to get. I think it is used in making ice cream, so it's probably easier to find in July than January.

Was the smelly hippie really smelly, or is that just a figure of speech?

[Triple Zero]

he was actually more like one of those young hip artsy philosophy students with a job at the bio eco nature store on the side. clean, not particularly smelly at all. the kind that never really hear you the first time you ask for something, and look at you with a blank stare, cause they only switch on their brains when you prefix the word with "vegetarian", "biological" or "prepared from all-natural tree bark made from extra-hugged trees".

so, not even a real hippie. but his figures of speech smelled for ten.

[Mesozoic Mister Nigel]

You can order rennet through Amazon, should you happen to live in the States.

[Bruno]

You can order rennet through Amazon, should you happen to live in the States.

If my brother hadn't had some, I was planning to buy it from junketdesserts.com. Either way, the shipping would be 3-4 times the cost of the rennet.

Hopefully, year old tablets still work.

[Dysfunctional Cunt]

Does no one use pieces of calf stomach anymore to get their rennet?  Because I would think they could get that from their butcher fairly easily.

[Triple Zero]

You can order rennet through Amazon, should you happen to live in the States.

oh! -- no wait, I don't

[Sir Squid Diddimus]

WHAT THE FUCK IS SQUEAKY CHEESE?????

DO I EVEN WANNA KNOW???????????


it sounds scary.

Squeaky cheese is fresh cheese curds, which is what REAL poutine is supposed to be made with. Fresh cheese curds squeak when you chew them. They start to lose their squeak after about 24 hours.

I talked to my brother earlier. He has some rennet, which apparently cannot be gotten in this town at this time of year (I checked 3 different stores). He actually has a homemade cheesemaking kit, but I'm just doing the most basic kind of cheese there is. I don't need bacterial cultures and all that stuff, just hot milk, rennet, vinegar or lemon juice, salt, and something to drain it in.

Basically this, only without the aging part.

http://biology.clc.uc.edu/fankhauser/Cheese/Cheese98.htm

ooooooooooh, so it's almost mozzarella.
also hominy=makes me want to murder people from north carolina

[Bruno]

Actually, I think almost cheddar may be closer, but almost any cheese seems to be "authentic", as long as it's not quite cheese yet.