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Preparation for Cheese of the Month-November 2014-Brie

thanx

about 5 hours ago
jpr54_1 in Cheese

Preparation for Cheese of the Month-November 2014-Brie

I am still confused
what are names of different manufacturers?
if they are not brie what are they?

I am a newbie to Cheese

are you saying non AOC Brie is not brie but brie style

about 9 hours ago
jpr54_1 in Cheese

What's for Dinner #331 - the Pumpkin Carving Edition

maybe I should change name of soup to chicken and root vegetable soup with matzoh balls

about 9 hours ago
jpr54_1 in Home Cooking
1

Substitutes for Cento Light Tuna Packed in Olive Oil

I buy it when it is on sale-
flavor is better and I do not cook it for a long time

about 10 hours ago
jpr54_1 in General Topics

Preparation for Cheese of the Month-November 2014-Brie

more descriptions and names of different bries
http://www.thecheesecourse.com/search...

about 10 hours ago
jpr54_1 in Cheese

Preparation for Cheese of the Month-November 2014-Brie

about 12 hours ago
jpr54_1 in Cheese

What's for Dinner #331 - the Pumpkin Carving Edition

I enjoy the flavor and taste of the root vegetables in the soup-

My next project is to make matzoh balls that are not sinkers.
I found that Streits Matzoh Meal mix makes good matzoh balls. I have not found a perfect recipe. any suggestions?

about 13 hours ago
jpr54_1 in Home Cooking

QUICK BREADS! Home Cooking Dish of the Month (October 2014)

I don't mind the sugar, or the sour cream and butter

1 day ago
jpr54_1 in Home Cooking

QUICK BREADS! Home Cooking Dish of the Month (October 2014)

the cornbread came out good

1 day ago
jpr54_1 in Home Cooking

QUICK BREADS! Home Cooking Dish of the Month (October 2014)

yes, please

1 day ago
jpr54_1 in Home Cooking

What's for Dinner #331 - the Pumpkin Carving Edition

I added chicken feet to the soup-they help with the flavor.

vegetables and herbs-celery, celeriac, parsley, parsley root, turnip, carrots, parsnip, leek, onion,and a plum tomato.

when I freeze the soup I always add some of the chicken-
what do others do with with the soup chicken?

I sometimes take some and make chicken salad.

My m.i.l.( may she rest in peace) would roast the soup chicken.
I just can't do that-she was Holocaust survivor and couldn't waste anything.

What's for Dinner #331 - the Pumpkin Carving Edition

making chicken soup in slow cooker-

roast chicken(not the soup chicken)with aji amarillo sauce
salad
kidney bean salad
roast potato

cornbread
applesauce

National Pasta Day marathon on CreateTV 10/19/14

thanx watching now ciao italia

Oct 19, 2014
jpr54_1 in Food Media & News

Substitutes for Cento Light Tuna Packed in Olive Oil

I usually use sushi grade tuna for tuna salad-

Oct 19, 2014
jpr54_1 in General Topics

I Don't Like Cheese - Am I Alone?

have you tried farmer cheese,pot cheese, cottage cheese?
white cheeses of Central/South America?
schmer of cream cream cheese on bagel/lox?

Oct 19, 2014
jpr54_1 in General Topics

QUICK BREADS! Home Cooking Dish of the Month (October 2014)

looks good-
did you use the kalamata olives?

Oct 19, 2014
jpr54_1 in Home Cooking

QUICK BREADS! Home Cooking Dish of the Month (October 2014)

I haven't had too much success with making cornbread-
I just prepared this recipe and it is in oven now-

my baking skills are not as good as my food prep/cooking skills-

I have had better results with quick breads

Oct 19, 2014
jpr54_1 in Home Cooking

Preparation for Cheese of the Month-November 2014-Brie

thanx for your help
I am still a newbie to cheese

I just put hold on French Cheese at local library
the older book is not available

Oct 19, 2014
jpr54_1 in Cheese

Preparation for Cheese of the Month-November 2014-Brie

These are my favorite books on cheese:

Cheese and Culture-A History of Cheese and Its Place in Western Civilization by Paul S. Kindstedt
Brie de Paris
The Murray's Cheese Handbook by Rob Kaufelt

Cheese Primer by Steven Jenkins

At the Whole Foods in Adventura, Florida I purchased:
Brie de Petit
Brie de Paris
Brie de Nangis
Florette Goat brie
Guilloteau St.Angel
Guilloteau-Fromager d'Afinois dbl creme brie

Brie is classified as a "bloomy rind, soft-ripened cheese," which indicates that it ripens from the rind inward, forming a thin white skin with that velvety "bloom." When perfectly ripe, it should be creamy and flavorful, not runny or pungent. It should bulge slightly when cut but not collapse or pull away from the rind. Overripe Brie has an ammoniac aroma and bitter flavor; underripe Brie has a chalky interior and virtually no flavor.

Brie Cheese is named after the town of Brie in central France. A soft-ripened cheese, Brie is characterized by a white, bloomy rind of penicillium candidum mold, with a soft, creamy interior. Brie Cheese has a buttery flavor, creamy texture, and should smell fresh with perhaps a light hint of mushrooms. Authentic Brie Cheese is made from cow's milk, but some small dairies produce a few goat and sheep milk varieties.

good article on brie
http://www.davidlebovitz.com/2010/10/...

Oct 19, 2014
jpr54_1 in Cheese

Suggestions for November Cheese of the Month

etiquette and eating briie
http://chowhound.chow.com/topics/3494...

Oct 19, 2014
jpr54_1 in Cheese

What's for Dinner #330 -- The Glorious Month Edition! [through Oct 18, 2014]

listening to it now
BBC Radio Manchester
Services No Longer Needed-
I am listening to Salford Symphony Orchestra.
In the late 1960's on my first visit to Europe I visited a pen friend in Salford. Listening to the music brought back fond memories of visit.

Oct 18, 2014
jpr54_1 in Home Cooking

What are you baking these days? October 2014 edition, part two!

they are delicious
next time I will use half oil and half butter

What are you baking these days? October 2014 edition, part two!

the brownies are in the oven-
I used the 2 sticks of butter and added 1tbs of bourbon and espresso coffee

Oct 17, 2014
jpr54_1 in Home Cooking

What are you baking these days? October 2014 edition, part two!

what recipes have you used?
most of the recipes I have seen all call for at least 1 cup of butter.

Oct 16, 2014
jpr54_1 in Home Cooking
1

Suggestions for November Cheese of the Month

ok

Oct 16, 2014
jpr54_1 in Cheese

Suggestions for November Cheese of the Month

since there has been only 2 responses-I am not going to host November

Oct 16, 2014
jpr54_1 in Cheese

What are you baking these days? October 2014 edition, part two!

do you find that 2 sticks of butter too much?
can any other fat/oil be used?

Oct 16, 2014
jpr54_1 in Home Cooking

What's for Dinner #330 -- The Glorious Month Edition! [through Oct 18, 2014]

cook the lentils for short period of time 5-8 minutes drain and then add
shallots, evoo,lemon juice,white wine vinegar,s/p, parsley
sometimes I use tarragon in place of the parsley
it also tastes great with some goat cheese

Oct 16, 2014
jpr54_1 in Home Cooking
1

What are you baking these days? October 2014 edition, part two!

what recipes would you recommend for brownies?

Oct 16, 2014
jpr54_1 in Home Cooking

What's for Dinner #330 -- The Glorious Month Edition! [through Oct 18, 2014]

beluga lentil salad
roast tomatoes, baked potato(purple,yukon)
grilled steak
salad

honey dew
noodle kugel