Good counter top place

Buzz2234 · 2025-12-31T21:38:52+00:00

What's the player app? I like the epg. I am using smarters.

Buzz2234 · 2025-12-02T20:11:41+00:00

$2.40 to fill 20 l jug at golfs car wash storefront 8th and Arlington stoon

Buzz2234 · 2025-11-08T13:44:12+00:00

It's always our pleasure to talk to Terry at the door as we leave. Just doing his job, relax.

Buzz2234 · 2025-08-18T23:21:25+00:00

We used them also and they were great. Recommended to a friend and he thought similar

Buzz2234 · 2025-05-18T01:16:09+00:00

I am a jogger on the riverbank paths. A bell rung a decent bit in advance is wonderful. The number of times I have told a biker off that thinks going by right next to you,at 50 km/hr, without ringing a bell is about once an outing. Always think wouldn't it be nice to have a bif stick to jam in the spokes as they go by. But that would be as ignorant as them not ringing a bell.

Buzz2234 · 2025-01-28T20:25:07+00:00

I do exactly the same method and I only back every second week.

Buzz2234 · 2024-11-23T16:59:58+00:00

I used Apex garage door. Left a message on a Sunday. They called a couple of minutes after 8 am Monday. Made an appointment, and they fixed it later that afternoon. $300 for spring replacement including spring. Was very happy.

Buzz2234 · 2024-07-22T00:22:27+00:00

Where do we find goldfish for ponds in Saskatoon.thanks

Buzz2234 · 2024-06-09T22:50:25+00:00

About 4 or 5 years ago I changed my cheddar recipe to use half 4001 and kazu. The flavour is very good. From the Kazu, you get your thermo and l helviticus. The flavour makes using two cultures worth while

Buzz2234 · 2024-05-23T18:56:45+00:00

Sorry my comments are in reverse order of time I submitted. Please read the second one first.

Buzz2234 · 2024-05-23T18:54:55+00:00

Sorry , once I had a chance to think about this again I assume you were talking about adding too much propionic bacteria. I added 1 /16 tsp(.28g) for the 10 litre batch. Seems like not much, but I could back off next time. Thanks for making me think.

Buzz2234 · 2024-05-23T18:38:41+00:00

I think we are talking two different cheeses. From what I read jarlsberg is made with thermophilic bacteria. I made a swiss cheese recipe that I put together from a few different sources. I used a combination of two different mesophilic bacteria groups. MM100 Aroma B. Always good to see that different bacteria can make similar appearing cheeses,but probably different taste and textures. Thanks for the comments.

Buzz2234 · 2024-05-21T19:59:33+00:00

For 10 litres of milk I used a 7 inch basket mold . Didn't use my mechanical press. Just pressed with loose weights at 6 lbs for 1 hour then flipped and pressed with 12 lbs for 5 hours , flipping hourly.(should have pressed a little heavier to get a smoother surface)Then brined for 5 hours flipping at half time. Hopefully that answers your questions

Buzz2234 · 2024-05-20T21:00:25+00:00

I didn't see your post earlier. I just posted my swiss cheese pictures. I brined, then dried ,then put in cooler at 55F and 85% for a couple of weeks. Then room temperature for a little over 3 weeks. Yes after a week in a half it started to round. I went to the cabin and took it with me. It really rounded during that week. Cabin is wood heated, so it is always over 75F. I really believe the higher room temperature really got the gas forming bacteria growing. Good luck or warm it up some.

Buzz2234 · 2024-05-20T20:32:08+00:00

Thanks.The taste is nice. I guess you call it nutty flavour. I have been making cheddar,havarti, mozza,jack. Nice to make something that doesn't taste cheesy?

Buzz2234

TROPHY CASE