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(Seattle Times)   Blessed are the home artisan cheese-makers   (seattletimes.nwsource.com ) divider line
    More: Cool, artisan cheese, Art Institute of Chicago, paper towels, culinary school, Fresh Breeze Organic Dairy  
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6057 clicks; posted to Main » on 19 Feb 2012 at 10:15 AM (4 years ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



Voting Results (Smartest)
View Voting Results: Smartest and Funniest

2012-02-19 10:20:26 AM  
3 votes:
We need a moratorium on the use of the words "artisan", "craft", and "organic" in connection with food. They're overused to the point where they have no meaning anymore.
2012-02-21 05:34:54 PM  
1 vote:

laulaja: Above, before threadclose:
Slam1263: It ain't easy, being cheesy. But I do loves me some frommage.
sendtodave: Nothing pleases like assorted cheeses.
Tnx for yr comments. Also tnx Great Porn Dragon, sometimes seen in a regular thread, for all his comments, too WallOfText-y to quote here. Gonna GoodSearch paneer methinx. From what he sez, shouldn't be that much harder than the squeaky cheese. We oughta try kimchi sometime --


Mmmm, kimchi. Korean sour kraut.
2012-02-21 10:10:02 AM  
1 vote:
Above, before threadclose:
Slam1263: It ain't easy, being cheesy. But I do loves me some frommage.
sendtodave: Nothing pleases like assorted cheeses.

Tnx for yr comments. Also tnx Great Porn Dragon, sometimes seen in a regular thread, for all his comments, too WallOfText-y to quote here. Gonna GoodSearch paneer methinx. From what he sez, shouldn't be that much harder than the squeaky cheese. We oughta try kimchi sometime --
2012-02-19 07:09:39 PM  
1 vote:
Have been planning to try making cheese, so getting kicks etc.
2012-02-19 01:18:54 PM  
1 vote:

Slam1263: It ain't easy, being cheesy.

But I do loves me some frommage.


Nothing pleases like assorted cheeses.
2012-02-19 10:58:39 AM  
1 vote:
I've been making cheese for a couple years now. It's not that difficult. It's fun. And you can get very good quality cheese for a lot less than you would in the store.

Paneer? $5-6 a pound.Aged Ermentaller? At least 9 bucks a pound.

Make the same thing with a a gallon of milk, a few chemicals and cultures and some time? Under $2.50 a pound.
2012-02-19 10:46:11 AM  
1 vote:

Mad Tea Party: We need a moratorium on the use of the words "artisan", "craft", and "organic" in connection with food. They're overused to the point where they have no meaning anymore.


When Domino's is calling its pizza "artisanal", you know it's gone too far.
2012-02-19 10:23:24 AM  
1 vote:

lilplatinum: Whats so special about the cheesemakers?


Well obviously it's not meant to be taken literally. It refers to any manufacturers of dairy products.
 
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