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Cooking Cayenne Pork - the damn yoghurt has split on me again.

You can't be me, I'm taken
by Sven Triloqvist on Tue Aug 31st, 2010 at 12:04:16 PM EST
Using thick, full fat, yogurt?
by ATinNM on Tue Aug 31st, 2010 at 12:17:32 PM EST
[ Parent ]
Oh no: low fat Turkilainen-style. It's mainly about temperature, as well as acids.

My favourite sauce maker is Quark - not only because the resonances of the word are satisfying.

You can't be me, I'm taken

by Sven Triloqvist on Tue Aug 31st, 2010 at 12:36:27 PM EST
[ Parent ]
That's a problem.  Low fat yogurts tend to separate unless they are heated very and, even then, it wants to be a Bad Yogurt.
by ATinNM on Tue Aug 31st, 2010 at 01:31:54 PM EST
[ Parent ]
I know, I always think I can get away with it - but then someone comes to talk to me, and then a discussion ensues about my use of a movie stop watch for timing food, the disappearance of the stop watch and its import, and on to a discussion of Time in general - meanwhile the sauce feels unloved and responds accordingly.

You can't be me, I'm taken
by Sven Triloqvist on Tue Aug 31st, 2010 at 01:42:24 PM EST
[ Parent ]
Funny. All that comes to mind when I hear the word 'quark' is QuarkXPress, a software program. Not one of my favorites. I'm sure the cheese is much better than the software.

Speaking of cheese though does remind me of how much I miss my favorite Humboldt Fog. Now that's one excellent cheese . . . it's made from goats. Probably not very good for cooking though.

by sgr2 on Tue Aug 31st, 2010 at 05:10:54 PM EST
[ Parent ]
sounds yummy! Even to a mostly vegetarian.
by sgr2 on Tue Aug 31st, 2010 at 05:00:38 PM EST
[ Parent ]

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