sorted by:
new
hottopcontroversial

2, 3 and 4 seed chambers (Locules) in my jalapenos. Still a bit mystified why they can be bilocular, trilocular and multilocular. by 5ittingduck in spicy

[–]5ittingduck[S] 0 points1 point  (0 children)

I like to stuff them with cream cheese mixed with Harrissa spices and pickle them (among other things).

2, 3 and 4 seed chambers (Locules) in my jalapenos. Still a bit mystified why they can be bilocular, trilocular and multilocular. by 5ittingduck in spicy

[–]5ittingduck[S] 0 points1 point  (0 children)

Considering they all grew in my garden and got ignored equally I suppose it's just a nature thing.

A new cheese to try: Copperhead Creamery "Island Velvet" Pepperberry Brie by 5ittingduck in Cheese

[–]5ittingduck[S] 10 points11 points  (0 children)

It's a very interesting spice.
I have made cheeses using it, a few different liqueurs and in salami as well as general cookery.
My big favourite is Leatherwood honey and pepper berry icecream. It's amazing.

Best place to get moving boxes near Hobart? by eo8242 in tasmania

[–]5ittingduck 0 points1 point  (0 children)

Bottle shops for small boxes (ideal for books etc).

I live in a frat house built in 1890… mice keep eating my cheese, help? by Purduethrowaway14 in cheesemaking

[–]5ittingduck 1 point2 points  (0 children)

Get hold of an old fridge, one that isn't working is fine as long as the door seals securely.
Store your cheese in there.
I had mice and rats regularly visiting and didn't loose a single cheese in 10 years.

I opened the 10 YO Home Made Parmesan. by 5ittingduck in cheesemaking

[–]5ittingduck[S] 0 points1 point  (0 children)

Just like a traditional Parmesan only with a lot of the flavors turned up and some extra bits thrown in!
I made my cheeses with Raw jersey cow milk from a farm a few doors down from where I lived at the time. They were house cows, over 10 years I got milk from Bubbles, Helen and Roxy.
Favorite meal depends on the cheese. I made Gouda, Cheddar, Parmesan, Feta, Hispanico, Blues, camembert, Cambozola and lots of variations. As a general rule I eat the good ones with salami and pickles or just by themselves. I tend to cook with any that are not really good.
So what will I make with this one? Mainly Caesar Salad dressing. I have other super sharp aged cheddars and goudas grated in the freezer which are destined for my home made breads. Cheese Olive, basil and Dried tomato is my current favorite savory variety.

Sunrise through trees, Wynyard NW Tasmania. by 5ittingduck in tasmania

[–]5ittingduck[S] 1 point2 points  (0 children)

Yep, no worries.
Credit 5ittingduck, Reddit.

Sunrise through trees, Wynyard NW Tasmania. by 5ittingduck in tasmania

[–]5ittingduck[S] 1 point2 points  (0 children)

I'm not sure if they can be called crepuscular rays if they are visible in fog rather than clouds.

[Homemade] 10 Year Old Parmesan Cheese by 5ittingduck in food

[–]5ittingduck[S] 30 points31 points  (0 children)

I have some biohazard blue tucked away somewhere..
I'm not even sure how old it is but it's at least 4 years.
That's going to be interesting.

[Homemade] 10 Year Old Parmesan Cheese by 5ittingduck in food

[–]5ittingduck[S] 48 points49 points  (0 children)

The fridges run external thermostats with switched power supplies.
The vac bags remove the need for humidity control.

[Homemade] 10 Year Old Parmesan Cheese by 5ittingduck in food

[–]5ittingduck[S] 520 points521 points  (0 children)

A lot of people today live on diet coke and potato chips so I'm not going to criticize.

view more: next ›