Thanks Ed. I have tried silicone lubricant spray but it doesn't last. Maybe something like those sheet could be adhered to the press disks.
Again, that looks so good.
I am having the smoked chicken tonight along with pan fried Brussels sprouts.
I am having the smoked chicken tonight along with pan fried Brussels sprouts.
It is too much work for one bird, but not so bad for two. We will have over 7# of sliced turkey left over to be vacuum sealed and frozen for later consumption.
I will put each carcass in the pressure cooker with a quart of water after slicing whatever I can.
That will yield an additional pound of nuggets plus broth.
I will put each carcass in the pressure cooker with a quart of water after slicing whatever I can.
That will yield an additional pound of nuggets plus broth.
Cal, your thrift is going to be your undoing! 😉
First methanol hand sanitizer now Teflon spray on your smoking pucks.......Teflon releases toxic gasses when burnt, silicone also although not as extreme as Teflon. So a spray would transmit enough material to your pucks to concern even me.....and I’ve been drinkin out of mud puddles and eatin road kill since I was a small child! 😀
First methanol hand sanitizer now Teflon spray on your smoking pucks.......Teflon releases toxic gasses when burnt, silicone also although not as extreme as Teflon. So a spray would transmit enough material to your pucks to concern even me.....and I’ve been drinkin out of mud puddles and eatin road kill since I was a small child! 😀
“gidino” , “gidisio”, then there is a third one : “katsikisio”. All mean exactly the same (goat’s ... )
Scott, how do you use this cheese ?
If you like hard table cheese, you may try some of the "graviera" cheese from Crete.
There are many producers, tastes vary but the more aged/seasoned(>year) and hard, the better (and pricier).
George
I eat it. 🙂 The shop has all types of Greek cheese, most are only available at a couple of stores. I like this because it is 100% goat's milk, we keep a lb each of this, mixed sheep/goat kefalograviera, and a 100% sheep feta (Kozanis) in the fridge at all times.
😀Try it pan cooked (saganaki) sometime
Saganaki recipe (Pan-seared Greek cheese appetizer) - My Greek Dish
George
This family of Greek chesses is very similar (I frequently buy a piece of Manchego), but here almost 1/2 the price. BTW Spain makes maybe the strongest cheese in the world, Cabrales. There are a lot of interesting disconnects in the cheese world, the biggest maybe Munster. In Germany Munster is a soft washed rind cheese and incredibly stinky, here it's some soft gummy bland industrial cheese.
Try it pan cooked (saganaki) sometime
I had shrimp saganaki on Korfu. I thought the cheese by itself (with a shot of Ouzo of course 🙂) brought flaming to the table was an American/Greek invention?
The flaming to the table part may seem to be a modern touch but it echoes the times when the fireplace/stove and the kitchen table (where people were gathering around) were two feet apart 😀
Yes cheese saganaki is an appetizer. Ouzo or raki is the complementary part of the output pair
George
There is a very stinky Norwegian cheese called Gammelost that ends up looking like a bit of sandstone. My Father loved it, but was only allowed to keep it in the fridge to reduce the smell a bit.
Try "epoisses" some-time. The aroma of a seldom-emptied diaper pail.
Perhaps the "bachelor farmer cheese" of the songster/comedian Garrison Keillor, now sin-binned by the wokies and me-too crowd.