Oct 13
If I recall the first southern-style biscuit I ate was during college when I went to the Cracker Barrel in Christiansburg, VA. To a northerner such as me, biscuits were not just a part of the meals whether at home or in a restaurant regardless of the time of day. The closest thing to biscuits …
Oct 11
For better or worse, when there are leftovers from a meal that was eaten and if not eaten in the next day or two, they are bagged or place in containers and frozen for later use. In the past I was terrible at marking the contents of the bags but in the past few months …
Oct 05
Located in the heart of the Imperial Valley in southeast California lies an area rich in agriculture growing lettuce, beets, carrots and a variety of other vegetable and cash crops all irrigated by the All-American Canal which is fed from the Colorado River. Yet, despite this $1 Billion industry, it is near impossible to find …
Sep 30
After making mozzarella last weekend, I ended up with nearly as much whey as the amount of milk I started with. I didn’t feel I could just through this delicious, slightly fluorescent green coloured liquid away. After a bit of research on some cheese making blogs, I found some people where using whey as a substitute …
Sep 28
We all know the nursery rhyme about Little Miss Muffet eating her curds and whey, but in today’s world, I wonder how many people even know what they are. Curds are the easy part, in that they are the solids when you make cheese. The whey is just the liquid that is left over and …
