Originally Posted by StrykersPerson View Post
Before it snowed? And, a month's worth? I want to go shopping with Richie!
Somebody needs to post up the post of the difference between how men and women shop again!
Somebody posted it on the CT!
I ain't going back to look.
Or, am I?
It took us a long time, and a lot of gas, to learn to shop for a whole month. You forget something, and have to drive back 110 miles to the store? Uh, no. But if it was important, we had to. A LOT of driving that first few months, until I got better at making lists.
Oh, and we got a month's worth of snow yesterday, too. It snowed ALL day long, and we ended up with 6 inches. So much for the stupid weather guesser's estimate of "less than one inch accumulation." Idiots. It tried to melt a little but our high of 38 ended up being only 31, so there wasn't much melting. Most of it is still out there this morning, and now it's foggy like pea soup. It's spring in South Dakota! What can I say?
I've made cheese (paneer), but it hardly counts, I think, because it is not aged--it's a soft cheese like ricotta (which actually was originally a whey cheese, but isn't typically made that way now.) You drain it and press it, and then eat it (fry it in cubes and throw it in a sauce.)
And you use lemon juice, vinegar or yogurt to get it to start curdling--I never really looked hard for it, but I'm pretty sure ordinary suburban grocery stores don't carry rennet.
Cheese lesson imminent!
Panir (or paneer) and whole milk "ricotta" are the same thing, except the panir is hung in a cloth to make a solid(ish) ball, and the "ricotta" is stirred up. Real ricotta is made by heating whey until the last of the proteins precipitate into a fine, soft curd. It's still made that way, if you have the whey to make it with, but it has to be the right kind of whey. The whey left over from an acid cheese (like the panir) won't precipitate out any more curd. But the whey left from a mozzarella or cheddar will make wonderful ricotta.
I'm in the men's category for shoes. I just don't see the point of having hundreds of shoes.
I have one pair of each of these--snow boots, hiking boots, hiking sandals, casual shoes (vaguely loafer type) for winter, casual sandals for summer, dress (heels) shoes. That pretty much covers my needs.
Oh, I forgot--a pair of fiip-flops and a battered pair of sneakers for stuff like running agility.
I'm wondering how the doberman collar fetish fits into this though.
Boy, am I boring! I have one pair of tennies, and one pair of barn boots. And each dog has one collar, unless it's old and frayed, and then we get them a new collar. One new collar. LOL! Same thing with the shoes and boots.
I had to laugh about the rennet crack Mel--in general I think you're right but I was looking for something in an area that has a mish mash of weird stuff to use for cooking, baking etc in a local Portland Safeway last summer and they actually had rennet. But like most of us posting on this thread (the CT) Portland is famous (or maybe infamous) for wanting to be kept weird (it's city motto is "Keep Portland Weird!").
You can get tablet rennet in grocery stores, but if you tried to use it on an aged cheese, like cheddar, it will make the finished cheese bitter. I buy liquid calf rennet from a cheese supply store online, and it works for everything, with no bitterness. But tablet rennet would work fine for any cheese you'd be eating within a week or two.
Well, that's enough for today's cheese lesson.
I got on here late this morning (but at least the forum hasn't kicked me off the last few days!), so I have to go now. Maybe we can have a butter lesson next time, LOL!