JB_Cada

Yeah better safe than sorry applies to food more than elsewhere I suppose haha! Thanks for the input, everyone!

As you can see it's undoubtedly fuzzy. Smell is...well, moldy, and I can't say it's in a bad way. The good news is I kept the "skin" on so maybe if I peel that off... What do you guys think? That's an awesome charcuterie thread by the way! Thanks, Chris! I do a bit of home curing myself and so am keen on reading the whole ginormous thread!

Someone gave me a gorgeous Lomo Curado last Christmas. I sampled it, (it was great!) put it in the ref in a tupperware container then forgot about it. Now it's got a white mold growing on its surface. Is this still edible if I Scrape off the exterior? I'm loathe to throw it away but I don't want to get sick. Help! Thanks!

I am from the Philippines. As you can imagine, good (western) cheese is much harder to come by here. We do have a local brined fresh cheese called kesong puti ("white cheese") made from unpasteurized carabao (water buffalo) milk that is very good. This cheese is very similar to western cottage cheese and usually comes wrapped in banana leaves. Production is largely artisanal. I have spotted some commercially produced vacuum packed versions in the grocery store but have been loathe to try them. I suspect the Philippines doesn't have much of a cheese-making tradition because we didn’t have a lot of cows, sheep or goats with milk and the tropical weather makes (non-commercial) safe storage of dairy products very difficult. Thanks to those who helped with my homework. The Iberico was indeed tasty, and the commercial Fontal was forgettable. Someone else brought very nice manchego. I was most blown away by the Taleggio, Port Salut and the Gorgonzola though. I've always been crazy about cheese but have never known where to get anything good. After Chef's "cheese hunt" homework though I now know where to get my fix. Oh the money I'll blow hahaha!

Well...you could use your Misto to recreate El Bulli's candied-lemon-peels-with-margarita-mist "cocktail". ← Hmmm that's a thought. My hand-pump mister isn't actually a Misto, I got it at Crate & Barrell. Last week I made a batch of chocolate-tarragon gelato, loaded the mister with olive oil I'd infused with tarragon, and misted away. I'm still looking for unconventional uses for an oil mister though, or at least something that would never occur to me Again I realize this is slightly off-topic. Could anyone direct me to the proper thread?

Please help! For homework, Chef sent us out to buy cheese we'd never tried before and today I bought a whole bunch. Like an idiot I didn't ask the vendor a whole lot about what I was buying, thinking I'd find everything online. Sure enough I dug up info on the more common stuff but four of them, 3 Italians and one Spanish, have me (and apparently the internet) stumped: -a blue veined one called 'Bergander' -something called 'Fontalpe'. Is this in any way related to a Fontal? -a soft cheese labelled 'Alpina' -the Spanish cheese is called Buenalba Iberico. The guy said it was a mix of goat, sheep and cow. I should've asked questions. Chef is going to slice me up and put me on the cheese plate if I show up tomorrow knowing nothing about this stuff. Help! Thanks a bunch! Awesome thread, by the way. I am only now learning about cheese beyond Parmesan, Gruyere, Cheddar and Jack. Subscribing to this thread now.

This probably belongs in a whole new thread, but what uses other than the obvious have you put your Mistos to? And I do mean in the kitchen! I actually stumbled onto a forum where they were loading their misters with arometherapy oils or something.

I never thought about doing that with the 'cutting board' but what a good idea. Now, I'm on the look out for more of them! Best, Kim ← Those flexible mats are great for when you don't know if they have decent cutting boards where your'e cooking. I carry a few of these in my knife case. Sure beats lugging around a cutting board And what else could be the fastest way to get that onion you just chopped (and all of it, too) into your mise bowl than to roll the mat up and funnel the stuff in?