bshapiro

I still have a few left-but PLEASE call me to reserve - 973-538-9131 (Health Shoppe - - Morristown) Brant

Thank you all for advice and sharing! After talking to many people here's what i think i'm going to do: 1. Trade in the sheep milk's yogurt for oatmeal in the morning. 2. Fish Oil Pills, also possibly Polyphenols (plant sterols - the stuff found in red wine), Red Yeast Rice (natual form of Statin) 3. Soy milk instead of Creamline milk in my coffee. 4. Excersise (this one is the hardest - - i have no idea how i'll get it in- - but i'm not giving up beef and cheese - - if i've got to do it i will). 5. 30% reduction in beef and cheese. I'll keep you posted! Also keep sending feedback an ideas! B

Just got bloodwork back from Dr. - - cholesterol is way high, and if in 4 mos it doesnt get better, we are going to talk about meds. No more cheese? Meat? Any similar experiences? Advice? I'm willing to give up the ice cream at night and milk in my coffee - -but beef and lamb and cheese will be very hard- B

Italian place in Chelsea Market probably has it.

Silly question - - I guess there are no silly questions - - Do you refrigerate the hard salami after cutting into it? Do you wrap the open end? How long does it last after opening. Regarding La Quercia from Iowa: It's not really fair to compare to San Daniel or others - - it's kind of in a class of it's own - - it's prosciutto from Iowa, but it is an EXCELLENT good product. The Speck is particularly good. As for pigs, he uses a lot of Organic Hogs (his pancetta is organic), and for some reason i think i remember hearing that he was taking some niman as well. B

UPDATE: made my fromage blanc from scratch and it worked out well. Heated milk to 85 - - added starter purchased from New England Cheese Making Supplies - - let it sit for 12 hours. Let it drain in fine cheese cloth for six hours. First day was quite tangy - though i used cow's milk (organic - pasteurized - homogenized) it had a goaty/yogurty taste. Second day it became sweeter. Used 1/2 gal of milk - - yeilded a lot of cheese, so have been giving it away - -have been puttng it on bread - also mixing in some herbs. Easy to make and wonderful!

I know this doesnt answer your question, but as a seltzer/club soda junkie, i've gotta say, i think Vintage is the best. Big, Sharp Bubbles!

JimH, What kind of cheese will you be making?

If you want to come out to morristown i can get you one - - deliveries are tuesdays and fridays - - just call me a day ahead of time - 973-538-9131 Brant The Health Shoppe

Made my first batch of cheese last night - - Fromage Blanc. Heated milk to 85, added culture, let sit for 12 hours. Strained through cloth for 6 hours. I'm quite pleased.... May add some salt and Herbs to some of it. Does anyone know if it freezes well? Any other home - cheese - making experiences?

Yes - -Basically, we put together a selection that focuses primarly on the North East. Except for Brie & Parm we have a full cheese dept w/selection from New Jersey to Quebec. (also Midnight Moon - - too many customers love that one).

pumpkin seeds - yum - - pumkin seed oil, even better!

There are tons of recipes out there for everything from pancakes to pasta to cookies to cakes. What is it that you want to make that you are having the biggest problem with? In my store, my baker makes a number of gluten free things - - she uses white rice flour and xantham gum. If you have specific questions let me know and i'll see if i can get you the answers. B

You can get Fromage Blanc by The Vermont Butter and Cheese Company. A number of cheese and gourmet shops should have it. Laidback - where are you located - - I may be able to direct you to a store. Tonight i may actually make my own for the first time - -

Ok - great - so next question: What can i do to preserve the heirlooms? They will be around for about 1 more week and i'm gonna miss them! Also - with tomatoes - what do you guys prefer: canning or freezing. Freezing is certainly easier. Thoughts?