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laharre

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  1. Hello, I just moved to Kansas City from southwest Oklahoma, and I'm planning to start back up my old hobby of cheesemaking. I was wondering if anyone knew of any farms close to the KC area that sell raw (preferable) or low temperature (63C or thereabouts would be acceptable, that's what I'd be doing at home anyways). I know the Missouri side recently had an E. coli scare, so sources may be scarce on that side, and I know Kansas law prevents farms from advertising except for posting a sign on the farm property, so I'm a little at a loss as to where to find milk of the appropriate quality. Curse you, FDA!
  2. laharre

    Worst cooking show ever

    Any of the cooking game shows on food network right now.
  3. laharre

    Blue Cheese – Please help me like it.

    My favorite blue cheese recipe is pear and blue cheese ravioli. Just chop up some pear, sautée it in butter with some nutmeg, then let cool and mix with blue cheese. Then stuff ravioli with homemade or store bought pasta sheets. Serve with a cream based sauce and a balsamic reduction if you want to go all out. If it's possible to make a blue cheese believer out of you, these will.
  4. Making a cherry wine would be great if you have a large amount of cherries. I'm sure it'd be a great addition to dessert recipes as well and should last a long time in the bottle.
  5. I love the original set. I definitely will be getting this, as it seems they're trying to make more of the recipes applicable to a home kitchen. I at present only have a water bath and pressure cooker as far as modernist equipment goes. I'd like to see them take on baking next, or possibly a book on understanding the processes behind "do it yourself" food preparations (brewing/cheesemaking/other fermented foods/canning).
  6. I don't really think that the name really matters as much as it represents the idea involved, and I believe both modernist and molecular gastronomy do the job there. It may be no more "molecular" than traditional cooking, but the thought process approaching it is very much more centered on the chemical reactions involved. From my perspective, the heart of modernist cooking or molecular gastronomy is the understanding of the chemical reactions that occur when we cook and eat, and practical applications of that knowledge to improve the eating experience. As far as giving ammo to the green junkies, "organic" is a far more inaccurate term.
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