Cheese A Day: More mushrooms

Cheese Makers Forum FAQ Equipment part 1 Equipment part 2 History

Monday, October 19, 2009

More mushrooms

We went out chanterelle picking again on Sunday and found quite a few more than last time, probably due to the increasing wet weather we've been having. We came back with some very large and quite tastey specimens, as well as winter chanterelles and a few cat's tongues. We also saw a coastal Giant Salamander who was pretty cool, some very tiny frogs, and a lot of stunning looking fungus.

The largest terrestrial salamander in North America. Neotenic larvae may grow to almost 14 inches (35 cm.) Large robust body with massive head, and stout limbs. Tail flattened from side to side. Dark brown to near black ground coloring above overlaid with light brown spotting or fine-grained marbling.

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Cheese A Day by Jeremy Pickett is licensed under a Creative Commons Attribution-Noncommercial 3.0 United States License.
Based on a work at cheeseaday.blogspot.com.

Kicking and Screaming into the Kitchen
The Weekday Vegetarian
Washington Cheese Guild
The Dairy Show
Serious Eats
So Good
Schack Farm
Cheese Wire
FU Cheese
Cheese Forum
BBQ Bretheren
Savor PDX

Roasted Garlic and Onion Hummus
Simple, delicious, though non-traditional take on hummus. Whether you've made hummus or not, give this recipe a try.

Belhaven 90 Shilling
Ten gallon, all grain clone of the Wee Heavy Scottish ale Belhaven 90 shilling.

Theakston Old Peculiar
Ten gallon, all grain clone of the wonderful British beer Old Peculiar.

Squash and Tomato Tartlets
Two recipes, one for butternut squash tartlets, and the other for tomato tartlets. Two different approaches to savory pastry that are both delicious, and easy.

"Instant Ramen" From scratch
Do you like ramen? Do you like tasty ramen? Do you like to put a lot of work but not much money into a noodle based soup? Then this is for you!

All Grain IPA
An attempt at an all grain, 10 gallon version in the spirit of our favorite local microbreweries.

Newcastle Brown Ale
All grain, 10 gallon recipe for Newcastle Brown Ale that will make you famous and generally more awesome.

Asparagus Tartlets
These little tartlets are delicious, straightforward, and not your average pastry.

Easy Kimchi
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No-Egg Chocolate Pudding
Chocolate pudding is a wonderful dessert, and this recipe is dead simple. There are a couple of things that you do need to do, and a few things that you absolutely must not do, but as long as you follow those directions it is pretty foolproof.

British Bangers
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Bagels
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Russian Dressing
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Caraway Sauerkraut
Kraut with a hint of caraway sounds like the perfect accompaniment to a Reuben sandwich in my opinion, and here is how you can make it.

Halloumi
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Ginger Ale with Lavender
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Fried Curd
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Lasagna for One
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Simple Hard Cheese
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Techniques

The Pickett Press
Here is how to build a very large capacity cheese press for 10-20 gallon batches for less than $20 brand new. Warning--reading these instructions may result in an extreme obsession for Very Large Cheese (VLC).

How To Use Cheesecloth
Using cheesecloth for pressed cheeses can be a little bit frustrating. Here is a technique that is really easy to set up and gives great results.

How to cut curd
Baffled by cutting the curd and draining the whey? Well, wait no longer and check out this quick little tutorial on how to get the most whey out of your curd.