Episode One:
(http://images2.wikia.nocookie.net/uncyclopedia/images/thumb/c/cd/PoTaToes.gif/210px-PoTaToes.gif)
I recently invested in several cans of dehydrated vegetables and powdered eggs, so that is what I am using here.
(http://i283.photobucket.com/albums/kk316/Jerry_Frankster/IM000287.jpg)
First, combine in a bowl:
1/2 cup potato flakes
1 TBSP onion flakes
2 TBSP powdered milk
3 TBSP powdered eggs
1/4 tsp salt
1/2 cup shredded cheese
(http://i283.photobucket.com/albums/kk316/Jerry_Frankster/IM000288.jpg)
Then, add enough water to give it the consistency of mashed potatoes, which for me was about 5/8 cup. Mix thoroughly.
(http://i283.photobucket.com/albums/kk316/Jerry_Frankster/IM000289.jpg)
This is the really important step. GREASE THE WAFFLE IRON. If you don't, you will be scraping your waffle out of the waffle iron. Potato waffles are soft and made of mashed potatoes with a thin crust that kind of holds it together.
Dump the mixture into the waffle iron and spread it around evenly.
(http://i283.photobucket.com/albums/kk316/Jerry_Frankster/IM000290.jpg)
Cook the waffle. This part is up to you as far as time and temperature settings go. I let it cook until it had more or less stopped billowing steam.
(http://i283.photobucket.com/albums/kk316/Jerry_Frankster/IM000291.jpg)
Ta-Daaa!
(http://i283.photobucket.com/albums/kk316/Jerry_Frankster/IM000292.jpg)
To get it out of the waffle iron, I had to pick the whole thing up, and dump it into the plate.
Not a structurally sound waffle compared to your typical wheat flour based waffle.
I then topped it with some Salisbury steak and gravy.
(http://i283.photobucket.com/albums/kk316/Jerry_Frankster/IM000294.jpg)
All in all, it was pretty good. I think next time I shall cook it a little bit longer and add more onion and salt. The crispy skin is the best part of the waffle, but the gravy made it kind of soggy on top. The crust on the bottom was unaffected.
And yes, that is more or less my entire kitchen you see there, and I am cooking on top of a mini-fridge. It is the only food preparation surface I have to work with, but it works. 8)
Ya work with what you gots, you are right. Wow. That's an awesome sort of deal there, and we will be trying that out! I mean, latkes and potato cakes ABOUND in many cultures, so why not ze vaffle?
Orsome, and thanks for sharing!
Oh fuck.
I want this with chunks of mozzarella, make a poutine of the gods....
:mittens:
If you ever feel like getting crazy, make some cornbread batter and add chopped onions, and cook it tin he waffle iron. HELL OF GOOD and tatsty served with chili and cheese on totp.
Quote from: Primrose on January 08, 2009, 01:32:30 AM
If you ever feel like getting crazy, make some cornbread batter and add chopped onions, and cook it tin he waffle iron. HELL OF GOOD and tatsty served with chili and cheese on totp.
o.O This makes me wonder why you were critisizing my spelling and grammer in another thread M'lady :?.
Quote from: Primrose on January 08, 2009, 01:32:30 AM
If you ever feel like getting crazy, make some cornbread batter and add chopped onions, and cook it tin he waffle iron. HELL OF GOOD and tatsty served with chili and cheese on totp.
I always feel like getting crazy. :)
I'm way ahead of you on the cornbread. I did regular basic cornbread batter topped with white beans a few days ago. I think I posted about it here. But chilli & cheese sounds gooder than a motherfuck.
I think my next experiment will be a salmon patty waffle, but I can't think of a good topping for salmon. Maybe cream of mushroom and green beans?
Richter: OSHI POUTINE WAFFLE!! :fap: I'll have to try that. Do you have a recipe for the gravy/sauce that goes on it?
Jenne: You're quite welcome, and thanks. Let me know how it turns out!
Indigoblade: Nigel's 't' key has tourette syndrome.
Quote from: indigoblade on January 08, 2009, 02:56:44 AM
Quote from: Primrose on January 08, 2009, 01:32:30 AM
If you ever feel like getting crazy, make some cornbread batter and add chopped onions, and cook it tin he waffle iron. HELL OF GOOD and tatsty served with chili and cheese on totp.
o.O This makes me wonder why you were critisizing my spelling and grammer in another thread M'lady :?.
ehem. her T button is borked.
K, when the guest leaves, we are definitely down for potato waffles followed by corn meal ones. This shit's goin DOWN.
Quote from: indigoblade on January 08, 2009, 02:56:44 AM
Quote from: Primrose on January 08, 2009, 01:32:30 AM
If you ever feel like getting crazy, make some cornbread batter and add chopped onions, and cook it tin he waffle iron. HELL OF GOOD and tatsty served with chili and cheese on totp.
o.O This makes me wonder why you were critisizing my spelling and grammer in another thread M'lady :?.
Because my motherfucking T key wasn't broken then, motherfucker.
And it's "criticizing" and "grammar".
That answers my question. Nigel, I think I should hire you to be my spell/grammer checker :D. Would you happen to know a free site for writing lessons or some such. I have really gotten out of ractice with writing. And the waffles look really good by the by. I could almost smell 'em when I saw the pics. Mmmmm :D.
Best way to improve your spelling and grammar is to read a lot, and to write a lot, and pay attention.
I now officially NEED to own a waffle iron.
This looks awesome!!! The bf loves him some waffles too.
Hi, DCup!
Quote from: Darth Cupcake on January 08, 2009, 03:35:24 PM
I now officially NEED to own a waffle iron.
This is the one I have.
http://www.target.com/Oster-3874-0-Flip-Waffle-Maker/dp/B0012S8OWA
I got it from my brother for Christmas. I'm pretty happy with it. It's much nicer than the one I told him I wanted.
Episode 2: Salmon Waffle
Ok, not so much documentation this time because I was fawkin hungary!
1 can of salmon
1/4 cup corn meal
1/4 cup flour
1 jumbo egg
Lil' bit of water
(http://i283.photobucket.com/albums/kk316/Jerry_Frankster/salmonwaffle2.jpg)
Fry it up in a waffle iron.
(http://i283.photobucket.com/albums/kk316/Jerry_Frankster/salmonwaffle.jpg)
Topped with a mixture of Cream of Chicken AND Mushroom Soup, and green beans from my parent's garden.
(http://i283.photobucket.com/albums/kk316/Jerry_Frankster/salmonwaffle3.jpg)
It was very good, but like I said, I was hungry as a motherfuck.
Humm I really don't dig canned salmon but I think you are on to something here. A crab cake one would be more to my taste, perhaps with some scallions. Still this is a great idea.
Crab cake waffles sounds win to me. I'll add it to the list.
What kind of sauce/topping should I put on it?
A newburg sauce would work if you can swing it.
Quote from: Primrose on January 11, 2009, 05:37:24 AM
Quote from: Jerry_Frankster on January 11, 2009, 03:11:26 AM
Crab cake waffles
Sounds like a euphemism for an STD.
(http://i21.photobucket.com/albums/b279/Javi_Jay/RPT/dnw_zoidberg.jpg)
:spittake:
i just puked in my lap
:vom: :vom: :vom:
rly. a canned salmon waffle covered in cream of grey with green beans???
Yep, And I still have enough salmon and toppins for one more, which I'll probably have for lunch tomorrow.
It was tasty, but I wouldn't say it was pretty.
Definitely tasted better than it looked.
Sounds tasty, but why bother using canned salmon when you can simply mail-order mercury from most chemical supply companies for a fraction of the cost?
A big fraction.
With, like, the numerator larger than the denominator.
...Shut up.
first one looked tasty
salmon one looked :| :vom: :vom: :vom: :vom: :vom:
Quote from: HRD Frederick T Fowyer on January 12, 2009, 05:02:21 AM
Sounds tasty, but why bother using canned salmon when you can simply mail-order mercury from most chemical supply companies for a fraction of the cost?
A big fraction.
With, like, the numerator larger than the denominator.
...Shut up.
unless he's pregnant i don't think the mercury level in any fish is gonna hurt him.
Quote from: Squid-diddle on January 11, 2009, 10:29:25 PM
i just puked in my lap
:vom: :vom: :vom:
rly. a canned salmon waffle covered in cream of grey with green beans???
I'm with Squiddy on that one.
Well, how do I know he's not pregnant?
Well, I'm open to suggestions for alternative toppings for a salmon waffle.
Um, I think my main objection is the use of cat food canned salmon in general.
Blue cheese and salmon is delicious. Try that if you like cheese which can pull a man's head off.
Quote from: LMNO on January 12, 2009, 05:01:09 PM
Um, I think my main objection is the use of cat food canned salmon in general.
Well I'm not putting good salmon in a waffle iron.
My family has been eating salmon patties made from canned salmon all my life, I guess I've just been trained to like it.
Quote from: CynicalCichilid on January 12, 2009, 05:01:55 PM
Blue cheese and salmon is delicious. Try that if you like cheese which can pull a man's head off.
I will consider that as an option next time I decide to make salmon waffles.
I make salmon patties, but mine have a lot more stuff in them. I can see doing the patties in the waffle iron, but the stuff on top. I have to agree.... YUCKOLA!!!!
The potato waffle though.... THAT looked great!!!
I can see doing crab cakes.
Roe, sour cream and chives for starters.
Quote from: Jenne on January 12, 2009, 07:26:18 PM
Roe, sour cream and chives for starters.
OH FUCK YEAH!!!!
Quote from: Jenne on January 12, 2009, 07:26:18 PM
Roe, sour cream and chives for starters.
On salmon patties?
Quote from: indigoblade on January 08, 2009, 12:21:07 PM
That answers my question. Nigel, I think I should hire you to be my spell/grammer checker :D. Would you happen to know a free site for writing lessons or some such. I have really gotten out of ractice with writing. And the waffles look really good by the by. I could almost smell 'em when I saw the pics. Mmmmm :D.
ung.
unnngh.
hhhnnnghrrrUUUUUUUUUNNNNNNNNGGGGGGGGH!
SPELLCHECK MOTHERFUCKER! ARE YOU POSTING FROM A FUCKING COMMODORE 64 OR SOMETHING? DO YOU SEE THAT LITTLE RED LINE UNDER ALMOST HALF THE WORDS YOU TYPE? IF YOU RIGHT CLICK ON THAT FUCKING LINE IT WILL TELL YOU HOW TO CORREECTLY SPELL THE FUCKING WORD AND MOST OF THE TIME IT WILL EVEN FUCKING CORRECT IT FOR YOU. FUCK.
Quote from: East Coast Hustle on January 13, 2009, 08:30:32 PM
SPELLCHECK MOTHERFUCKER! ARE YOU POSTING FROM A FUCKING COMMODORE 64 OR SOMETHING? DO YOU SEE THAT LITTLE RED LINE UNDER ALMOST HALF THE WORDS YOU TYPE? IF YOU RIGHT CLICK ON THAT FUCKING LINE IT WILL TELL YOU HOW TO CORREECTLY SPELL THE FUCKING WORD AND MOST OF THE TIME IT WILL EVEN FUCKING CORRECT IT FOR YOU. FUCK.
I laughed. Sorry.
Quote from: LMNO on January 13, 2009, 08:31:48 PM
Quote from: East Coast Hustle on January 13, 2009, 08:30:32 PM
SPELLCHECK MOTHERFUCKER! ARE YOU POSTING FROM A FUCKING COMMODORE 64 OR SOMETHING? DO YOU SEE THAT LITTLE RED LINE UNDER ALMOST HALF THE WORDS YOU TYPE? IF YOU RIGHT CLICK ON THAT FUCKING LINE IT WILL TELL YOU HOW TO CORREECTLY SPELL THE FUCKING WORD AND MOST OF THE TIME IT WILL EVEN FUCKING CORRECT IT FOR YOU. FUCK.
I laughed. Sorry.
Me too.....
ECH was in The Spirit. It is allowed to misspell whilst in The Spirit. Otherwise, you're just talking in caps.
Quote from: East Coast Hustle on January 13, 2009, 08:30:32 PM
SPELLCHECK MOTHERFUCKER! ARE YOU POSTING FROM A FUCKING COMMODORE 64 OR SOMETHING? DO YOU SEE THAT LITTLE RED LINE UNDER ALMOST HALF THE WORDS YOU TYPE? IF YOU RIGHT CLICK ON THAT FUCKING LINE IT WILL TELL YOU HOW TO CORREECTLY SPELL THE FUCKING WORD AND MOST OF THE TIME IT WILL EVEN FUCKING CORRECT IT FOR YOU. FUCK.
That would be truly awful since the C64 didn't even use ASCII. I used mine for a while on some BBSs back in the early 90's, and the Sysop of one of them sent me a message asking what the fuck was going on.
What he was seeing loo┐e◊ ║ome♣hing li┐e ♣hi║.
:lulz:Wow, I'm so popular. Really, you're bitching about my spelling of all things. Hmmm...K, if you wanna waste yer post like that sure, go for it kiddo.
Quote from: indigoblade on January 14, 2009, 01:25:20 AM
:lulz:Wow, I'm so popular. Really, you're bitching about my spelling of all things. Hmmm...K, if you wanna waste yer post like that sure, go for it kiddo.
Everyone's got all the posts they could ever need, chum.
Quote from: Cainad on January 14, 2009, 01:34:53 AM
Quote from: indigoblade on January 14, 2009, 01:25:20 AM
:lulz:Wow, I'm so popular. Really, you're bitching about my spelling of all things. Hmmm...K, if you wanna waste yer post like that sure, go for it kiddo.
Everyone's got all the posts they could ever need, chum.
You have a point there. Damned flawed logic strikes again.
:argh!: MOAR WAFFLES I DEMANDS THEM :argh!:
YEAH :argh!:
Why fuck up a perfectly good waffle thread???
We could Waffle indigo...... :evil:
Since no one ever wants to just shoot the damn noobs.
Quote from: Mask of the K on January 14, 2009, 03:20:34 PM
YEAH :argh!:
Why fuck up a perfectly good waffle thread???
We could Waffle indigo...... :evil:
Since no one ever wants to just shoot the damn noobs.
:lulz:
I think I'll do the poutine waffle this weekend. I want to do some research on it first.
I think I'm going to try making some squeaky cheese.
WHAT THE FUCK IS SQUEAKY CHEESE?????
DO I EVEN WANNA KNOW???????????
it sounds scary.
Quote from: Squid-diddle on January 15, 2009, 04:16:41 AM
WHAT THE FUCK IS SQUEAKY CHEESE?????
DO I EVEN WANNA KNOW???????????
it sounds scary.
I think its old butt-cheese. I could be wrong, it might be far worse.
Quote from: Squid-diddle on January 15, 2009, 04:16:41 AM
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
Runs in the fam, huh? Kudos to you guys! Buncha enterprising cooks you got there. My brothers are not very adventurous, which is probably why they married chicks who can cook (and cook WELL).
I am thinking of making cornbread waffles wit a bbq beef combo next week. Will update on progress.
Quote from: Squid-diddle on January 15, 2009, 04:16:41 AM
WHAT THE FUCK IS SQUEAKY CHEESE?????
DO I EVEN WANNA KNOW???????????
it sounds scary.
Have you ever eaten hominy? How is squeaks when you eat it? that is how new cheese is. If you can get past the squeak it is quite tasty, but personally it shrills through my brain and makes me want to hurt people.
Your hominy squeaks?
Quote from: LMNO on January 15, 2009, 03:34:16 PM
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.
Ah. I don't usually eat it prior to cooking.
Quote from: LMNO on January 15, 2009, 04:06:16 PM
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.
I thought I was the only one that hated that squeak!
Quote from: Jenne on January 15, 2009, 06:32:18 PM
I thought I was the only one that hated that squeak!
Doesn't it just make you want to go stab someone?
Quote from: Mask of the K on January 15, 2009, 06:40:35 PM
Quote from: Jenne on January 15, 2009, 06:32:18 PM
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!
Quote from: Jerry_Frankster on January 15, 2009, 05:18:48 AMI 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
Quote from: Triple Zero on January 15, 2009, 09:26:06 PM
Quote from: Jerry_Frankster on January 15, 2009, 05:18:48 AMI 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?
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.
You can order rennet through Amazon, should you happen to live in the States.
Quote from: Nigel on January 16, 2009, 03:40:38 PM
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.
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.
Quote from: Nigel on January 16, 2009, 03:40:38 PM
You can order rennet through Amazon, should you happen to live in the States.
oh! -- no wait, I don't :cry:
Quote from: Jerry_Frankster on January 15, 2009, 05:18:48 AM
Quote from: Squid-diddle on January 15, 2009, 04:16:41 AM
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
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.
cheddar?? but that has to age.
to get mozzarella all you do after you get curds is pull it together in warm water till it's a ball, and viola. (that's pronounced vye-oh-lah)
Hokay, I started on the cheese curds last night. I took a quart of whole milk, and added two tablespoons of cultured buttermilk. Just a few minutes ago, I poured it into a small Teflon pot, warmed it up to 85°F, and added a little more than a quarter of a tablet of rennet dissolved in two tablespoons of cold water. It is now sitting on top of my stove with the oven set to its lowest setting to keep it warm. When I poured it out of the Mason jar into the pot, it kind of poured, and kind of slid out. It thickened significantly overnight, and smelled like buttermilk.
This is the recipe that I am using, except with 1/4 the amount of milk, and 1/2 the amount of buttermilk and rennet.
Quotehttp://www.junketdesserts.com/cheeserecipes.aspx
Basic Hard Cheese
1 gallon fresh milk (the fresher the milk, the more predictable the cheese)
1/4 cup active cultured buttermilk (1/2 cup plain yogurt will also work)
1/2 tablet rennet (1/4 tablet will work, but takes a bit longer to coagulate, see step 5)
salt
One gallon of milk yields about one pound of cheddar-style cheese. You may use skimmed or whole milk for this cheese, but whole milk makes a richer cheese. This cheese has no added color and
REQUIRED APPARATUS
thermometer, reading range 0 to 225F (-10 to 110C)
whisk or other effective stirring and mixing device
Sterilized2 stainless steel 4-6 quart pot1 with lid. (A thick metal bottom prevents burning.)
Long bladed knife (9-10 inches long)
8" strainer
large handkerchief, sterilized by boiling and drying
cheese pressing frame (4" diameter, 5" tall can, about 20 oz, ends removed, save one end for a follower)
PROCEDURE
INOCULATE THE MILK: The evening before you plan to make cheese, warm 1 gallon of fresh milk to 68F (20C) in the sterilized pot. Thoroughly blend in 1/4 cup buttermilk to inoculate. Cover inoculated milk with the sterilized lid.
INCUBATE OVER NIGHT: Let sit out at room temperature overnight.
WARM THE MILK: The next morning, gently warm the milk up to 86F (30C). Meanwhile, dissolve 1/2 tablet of Rennet in 1/4 cup cold water.
ADD THE RENNET: Stir the dissolved rennet into the 86F milk to mix thoroughly. Cover, let sit undisturbed for an hour or more in a warm place in the room. Be patient. Do not disturb the milk until it has coagulated.
ACHIEVE A CLEAN BREAK: Test for a "clean break" (completed action of rennet): Probe a clean finger into the milk and lift. If it has gelled enough to break cleanly as the finger is lifted, go to next step. If the milk is liquid or semi-gelatinous and softly flows across your finger, let sit until a clean break is obtained. It may take as long as 1-2 hours more. Be patient, do NOT disturb the milk.
CUT THE CURD: Once a clean break is achieved, cut the curd with a long knife: begin at one edge of the pot and cut straight to bottom. Cut repeatedly parallel to first cut, but increasing the angle of the knife until reaching 45 degrees at the other side of pot. Rotate the pot a quarter of a turn, cut as before. Repeat the rotating and cutting two more times, yielding 1/2 inch cubes of curd.
SET THE CURD: Place the pot over a low fire, stir curd with cleaned bare hand by reaching down to bottom, gently lifting and stirring. Cut larger curds as they appear. Do not mash or squeeze. Continue stirring for 15 min to prevent the curds from clumping together or overheating at the bottom. Warm the curds to 92F (34C) for softer curd cheese, or as high as 102F (39C) for very firm cheese.
SEPARATE CURDS AND WHEY: Stir and maintain 92F until curd has contracted to consistency of firm scrambled eggs. Remove from stove and let sit for 10 minutes. The curds should sink in whey. Pour off the whey through a strainer and save for ricotta if you wish. Place the curds in a large bowl.
ADD SALT: Sprinkle two teaspoons salt over curds, working with hands to mix in. Pour off any additional whey.
PRESS THE CHEESE: Line a smooth-sided 4" x 5" tin can from which both ends have been removed with a sterile large white handkerchief. Place the still-warm curds into the cloth, press into the can. Fold the corners of the cloth over top of the curds and cover with the cut-out end of the can. Place a heavy weight on top to press down the curds. Let sit at room temperature for 12 hours or so.
CURE THE CHEESE: The next morning, remove and unwrap the cheese from the press. Rub the outside with salt, re-wrap with a fresh handkerchief and place on a rack in the refrigerator. Replace "bandage" when it becomes wet (daily at first). When a dry yellowish rind forms (about one to two weeks in the refrigerator), dip in melted wax, store in refrigerator for about a month (if you can wait that long). The longer you wait, the sharper the cheese.
If I were to age that, I think it would be white cheddar, but I'm not doing that. If everything works out, tomorrow I should be making poutine waffles.
Pictures of the process would be nice....
crap--we'll have to do this either tonight or later in the weekend. I found out we have cornmeal, so I'm good to go. Cornbread waffles wiff honey butter and maybe chili? on top and sour cream/cheese in between...mmm...
You know I watched the vegetarian chick on CREATE the other night and she made a chilli pie with a cornbread crust that looked awesome. Well except I like meat in my chilli. She put the batter on the bottom of a pan, then a ton of chilli and covered it with more batter and baked it.
I don't put much, if any, meat in my chili...it's there for flavoring and that's about it. I'm the same way with spaghetti sauce, too.
GAH! It's been several hours, and I still don't have a clean break. I think this experiment may be fail.
Ok, I gave up on the first batch and poured it down the drain.
If at first you don't succeed, cheat. I have a pint of milk with 1/4 teaspoon of citric acid, and 1/4 tablet of rennet warming on the stove at the moment. It's not up to temp yet, but it is already starting to curdle.
Quote from: Nigel on January 08, 2009, 06:52:11 AM
Quote from: Jerry_Frankster on January 08, 2009, 04:23:41 AM
Indigoblade: Nigel's 't' key has tourette syndrome.
Quote from: Squid-diddle on January 08, 2009, 04:34:20 AM=
ehem. her T button is borked.
Sank you.
Y'know, I will *send* you a keyboard. just gimme time to wash/dry one (you do have ps/2 ports (the circular keyboard input things, instead of USB) on your system right? cause I have no usb).
Edit: Erm, I may have lost my spare keyboard stash. I will maybe send you one.
Quote from: Requiem on January 26, 2009, 05:34:41 AM
Quote from: Nigel on January 08, 2009, 06:52:11 AM
Quote from: Jerry_Frankster on January 08, 2009, 04:23:41 AM
Indigoblade: Nigel's 't' key has tourette syndrome.
Quote from: Squid-diddle on January 08, 2009, 04:34:20 AM=
ehem. her T button is borked.
Sank you.
Y'know, I will *send* you a keyboard. just gimme time to wash/dry one (you do have ps/2 ports (the circular keyboard input things, instead of USB) on your system right? cause I have no usb).
Edit: Erm, I may have lost my spare keyboard stash. I will maybe send you one.
YOU ARE AWESOME!
But unfortunately I have a Mac Mini, so it only has USB ports. HOWEVER, I am borrowing my daughter's keyboard, and so far she hasn't even noticed. :)
Ah well, at least I don't have to try and find mine.
Ok, now that Chinese New Year is over*, time for the chili con corn wafflage. Will relate how it goes.
*Also means time for an avatar change.
I have given up on cheese for now. Poutine waffle has been completed with regular store bought cheese. Pics were taken, will post them later.
Behold me cornbread wafflage with chili and cheese...
(http://i64.photobucket.com/albums/h183/Jenne73/chili.jpg)
Now, I over beat the mush I used for the waffle, so they came out rubbery to a slight degree, so I put butter on them and toasted them in the oven before putting one on the bottom of the plate, then chili, then another waffle with sour cream, raw onion and shredded cheddar ontop.
:cry:
Howz come I wasn't invited fer dinner? 'Cause it looks NOM NOM NOM!!!
TOO MANY BEANS!
TDM - eats no bean super meat chili
:lol: Well, I only use the meat as a flavoring for chili. I mean, it can HAVE more meat, but I'd rather have the beans. And there's TWO kinds in there... ;)
My kids ate it up, and I thought it wasn't half bad.
Nice one Jenne, I'll have to try the cornbread and chili next.
I'm finally posting the poutine waffle. (After nearly a month :oops:)
First, I made a dark rue with 2 TBSP butter and 2TBSP unbleached flour
(http://i283.photobucket.com/albums/kk316/Jerry_Frankster/PoutineRue.jpg)
Then I added a can (14 oz) of beef broth and boiled it down until it was the right consistency
(http://i283.photobucket.com/albums/kk316/Jerry_Frankster/PoutineGravy.jpg)
For the waffle, I did it the same as the first one, except with 2 slices of muenster cheese.
(http://i283.photobucket.com/albums/kk316/Jerry_Frankster/PoutineWaffleAlmost.jpg)
Then I topped it with 2 slices of Monterey Jack, and poured on the gravy.
(http://i283.photobucket.com/albums/kk316/Jerry_Frankster/PoutineWaffle.jpg)
Not bad, the gravy was a bit strong due to the fact that 2 TBSP each of butter and flour were not enough to thicken it to my liking. It really need two or three times as much.
I got the recipe for the gravy from http://www.foodnetwork.com/recipes/emeril-lagasse/poutine-fries-and-gravy-recipe/index.html
So, it's Emeril's fault, really.
Later I tried making beef gravy with hamburger grease, flour and a can of broth, it was better. I didn't use it for poutine, though. I just mixed it with the hamburger, and added some noodles.
Here are some pics of my cheesemaking attempt.
First, the curd congealing in the pan. This was just warm milk, citric acid, and rennet.
(http://i283.photobucket.com/albums/kk316/Jerry_Frankster/PoutineCheeseCurd.jpg)
Here is my half-assed attempt at a cheese press.
(http://i283.photobucket.com/albums/kk316/Jerry_Frankster/PoutineCheesePress.jpg)
Not squeaky at all. In fact, it was more like cream cheese. I spread it on some crackers.
WHAAAAT is the deal with your carpet?
I swear the entire carpet was not that bad, just the part near the door.
Also, the weather was shitty and there is no grass in the area right around the door.
Also, my vacuum is broken.
Also, I've been very busy.
Also, I tweaked the picture in photoshop because my camera sucks, which probably made it look worse.
So in short, the deal with my carpet is that it is filthy. :oops:
OK, like the floor of my office near the door, where the dogs go in and out and in and out with their disgusting mud-paws. I can relate.
Quote from: Jerry_Frankster on February 09, 2009, 08:10:58 AM
:oops:
It looked like you live in an orphanage. Understandable of course, but still.
MY CARBON FOOTPRINT IS TINY!!!
This is a little bit late to comment on the cheese making, but in my Intro to Biochem class we made a really simple cheese and a cottage cheese for one of our labs. Unfortunately, it was considered unsafe to eat since we made it on the same lab equipment we use for Organic Chem.
You should have eaten it anyway. It might have given you super powers.
Cheese-related super powers, even!
jesus shit I will go buy a waffle press tomorrow
or steal one cos I ain't got no money
I wish I still was in America working at that restaurant. The owner/head chef loved me, he would have let me make anything in there
What kind of toppings would go on a falafel waffle?
Garlic aoli. God damn that stuff is good.
Though not very innovative, this thread being at the top of the forum has promted me to post about the waffles my friends and I made tonight with smashed oreos mixed in the batter. So I did.
Quote from: BADGE OF HONOR on August 19, 2009, 05:11:35 AM
Garlic aoli. God damn that stuff is good.
Aiight, I'm doing the falafel waffle today. I'll give the aoli a shot.
also tzaziki and baba ganoush
Baba ganoush, eh? It just so happens that I bought an eggplant last night.
hummus and tzaziki
Last night, I went to dinner at a place nearby that serves Mediterranean food. A friend of mine ordered baklava, and somehow it was misheard as hummus. We ate it anyway, because hummus is tasty.
Hummus is the fucking bombdiggidy. We make our own in this house. :D
I wound up making a kind of baba ganoush/hummus hybrid. The falafel waffle was kind of dry. The pics are on my roommate's camera. I'll post them in the next day or two.
:x
Quote from: Broken AI on September 03, 2009, 10:04:11 AM
foreskin.
Not waffleable. It doesn't properly spead out to fill the waffle iron.
Quote from: Jenne on August 25, 2009, 02:57:55 AM
Hummus is the fucking bombdiggidy. We make our own in this house. :D
I made some yesterday, it's awesome. Maybe I'm gonna make some more, even though I have lots already, my housewarming+birthday party is Saturday, so it'll be good for snacks.
Dunno if this is old news to anyone, but carrot-sticks are incredibly YUM for dipping in hummus (and healthy :) )
And any kind of bread will do.
And random other vegetables. But carrots are particularly good, IMO.
I agree about the carrots! Especially baby carrots.
:lulz: