The food thread

[SY]

Pizza tonight, featuring my wife's home-made cheese (no Borat jokes, please). San Marzano tomatoes, Tipo Fino flour.

 

[Bibliophile]

My two favourite roasted vegetable are garlic and caramelized pumpkin.

 

[jacco vermeulen]

(no , please)

Just checking, does that include Vegenereal jokes ?

(from the web : vegenereal disease, a medical condition contracted by intimate contact with various non-meat items)

 

[Cal Weldon]

featuring my wife's home-made cheese

Does the Eye Lady do the acid curdled, cheesecloth type?

 

[SY]

It's full-on traditional mozzarella, a multistep process starting with a cultured rennet and kneading in hot water. She's also been making ricotta.

The simple acid curdled and pressed stuff is what I do to make paneer, she's ten steps ahead of me.

 

[Cal Weldon]

Ya, no guff. That's, like, um, totally awesome!

I would like to make my own real cheese one day but wouldn't do it until I saw someone else first. So, since I don't know any cheese makers...

 

[jacco vermeulen]

full-on traditional

Still regular cow, or a classic buffalo HJ ?

(yikes, sounds somewhat Brüno)

 

[picowallspeaker]

I had invented a pizza recipe
well, it's half pizza and half calzone ( folded pizza....calzone is 'trousers')
Indeed it's pizza in the middle and calzone in the perimeter...guess
It's peperoni-in the middle-and soy sprouts- they get cooked in the fold(works good with rectangular OH BOY the teflon baking tin )
crunchy...soysh..and pepperlish.
No mozzarella...my vegan part feels better

( Yet I don't find it any more tasty...maybe it's me
maybe it's the fact that THEY allow the cows to graze ?! on chemical waste ground )

 

[picowallspeaker]

If you browse...graze
If you search for Pakora on the web ( the Tempura suggested by Cal-but-no starch, you know, my vegan part ... )
there's a 7 minute recipe explained by an indian woman
which is excellent
Good for mid-day break

Edit: talking about cheese and indian food, I sometime use the leftover milk and make Panir; just lemon.

 

[SY]

Cow. We're on the hunt for bufala milk...

For paneer, you get a little better flavor if you use a combo of lemon juice and yogurt for curling the milk. See, I do the easy stuff, The Eye Lady does the hard work. I, of course, always claim the credit.

 

[jacco vermeulen]

any more tasty

How true.
Some years ago, a couple of Italian guys here started local manufacture of mozzarella, deliver direct to restaurants only.
Same deal with other stuff, e.g. Coquilles stJ and Escargots, go for €1/pc straight to the back-kitchen door.

At this rate, we'll all be having SY-lent Green shortly, or the Full-Out opposite.
(RIP Charlton Heston, greatest NèèZi wing actor ever)

(I always have a full calzoni. Who in his right mind eats half a pair of trousers, with the risk of swallowing a zipped fly)

http://www.youtube.com/watch?v=B15rMInVnGw (aka in Portue-spic as : Go Fool Cow, not Me !)

 

[Cal Weldon]

For paneer, you get a little better flavor if you use a combo of lemon juice and yogurt for curling the milk.

I have always used buttermilk. I will have to try yogurt. Greek style or...?

 

[SY]

The stuff I use is marked "plain" and "organic." I'm relieved since I didn't want inorganic yoghurt.

 

[jacco vermeulen]

I don't know, organic donor yoghur' sounds somewhat dodgy as well.

 

[Cal Weldon]

Ya, stay away from donor yogurt.

 

[Cal Weldon]

SY, I was really asking for fat content, ya silly.

EDIT: I just found out that there is low fat Greek yogurt. I thought it was only really high fat.

SY no longer silly, Cal now silly.

 

[jacco vermeulen]

Silly, you never heard of "My low and fat Greek yoghurt wedding" ?

 

[SY]

Does this have anything to do with yoghurt cannons?

 

[Cal Weldon]

uh-huh

 

[jacco vermeulen]

Don't know, I only DIY yoghurt candy myself, e.g. yoghurt gums, not guns.