On making cheese
Do it! I procrastinated making ricotta for so long. Finally peach season and a tempting recipe for peach ricotta pancakes got me to stop dragging my heels. It is so simple, you guys. Basically you just boil some milk with a bit of cream and/or yogurt and an acid (either vinegar or lemon juice), then drain it to separate the curds from the whey. That’s it. It doesn’t make a ton of...
Pop Up Soda Shoppe →
Oh my gosh, coolest thing ever!
I miss when the Food Network used to show actual cooking shows instead of all this reality junk. Remember when you could turn it on and watch Giada or the Barefoot Contessa or Alton Brown actually cook some food? What happened?
This American Life and David Rakoff
Here is where you can hear everything David Rakoff contributed to TAL. Here is Ira Glass’ blog post and the video of David Rakoff at the TAL live event this spring.
americastestkitchen: Cook’s Tip of the Day: To keep cheese moist - but not mold-prone - first wrap it tightly in wax or parchment paper and then loosely in aluminum foil. I’ve been wrapping it in wax paper, but then in a ziplock bag. Will try this instead.