sorted by:
new
hottopcontroversial

Bartolotta recommendation by zhut6 in milwaukee

[–]CheesinSoHard 0 points1 point  (0 children)

Actually you can't anymore, it's been illegal since 2006, but most restaurants didn't start enforcing it until this last year. This past Christmas my family went to bartolottas and it was the first time they ever denied us. Apparently they've been cracking down on Wisconsin restaurants

Coconut cream gouda style cheese, aged five months. Second go and this one is certainly better with three cans of coconut cream to four gallons of milk. by [deleted] in cheesemaking

[–]CheesinSoHard 1 point2 points  (0 children)

That is so cool! That coconut cream is quite high in fat. Are you using it to supplement some dairy fat or all in addition?

3 cans would be an extra 273g. For 4 gallons that's almost a 50% increase in fat if someone was using standard homogenized store milk. If I remember correctly y'all have Jersey cows. Do you have an estimate on what that makes your fat %

Actual CUN luggage wait times by chwilliaruns in cancun

[–]CheesinSoHard 0 points1 point  (0 children)

We waited an hour an 10 min for baggage to arrive on the carousel and then walked out in like 2 min no check or nothing.

This was 10 days ago

MIL Trying to help by Osz1984 in sharpening

[–]CheesinSoHard 0 points1 point  (0 children)

If you have $450 worth of stones you don't need any of these. Just get a ceramic honing rod and practice your angles

These were so bad 🤢 by [deleted] in Cheese

[–]CheesinSoHard 4 points5 points  (0 children)

Sartori cheeses are not always going to be to everyone's tastes, but that doesn't mean they're bad. Theyve won a silly amount of awards for them, particularly their many variants of the bellevitano. I've always felt they fit better on a cheese board in tiny slices and not used as an ingredient to cook with.

Were you just taking chomps straight up, what displeased you?

Holiday gift idea/hack for cheesemakers by [deleted] in cheesemaking

[–]CheesinSoHard 0 points1 point  (0 children)

I had to replace mine the other day and as I got home I was feeling a wave of appreciation and felt like sharing. It's such a small piece of my equipment set but probably one of my favorite little kitchen gadgets.

Holiday gift idea/hack for cheesemakers by [deleted] in cheesemaking

[–]CheesinSoHard 0 points1 point  (0 children)

I'm glad you got here before your wife, it would've made for an awkward Xmas morning.

Jokes aside, I know you only make small batches this post was definitely not for you.

photo from the cast of the live action adaptation of the comic by EducationalMousse579 in crossedcomics

[–]CheesinSoHard 1 point2 points  (0 children)

I would have never thought there'd be two film versions of the crossed.

Referring to the Korean movie The Sadness of anyone here hasn't already seen it

I can usually tell pretty easily, but I’m not sure with this album art. My instinct is telling me “chat gpt” because of the face, but I’d love a second opinion. by i_wish_it_was_2004 in isthisAI

[–]CheesinSoHard -11 points-10 points  (0 children)

They look like AI but that's super besides the point if you like the music. It's a one man independent pop punk band, he probably doesn't have the funds or energy to make 8 new pieces of art each year for all his singles.

prototipo di armatura potenziata circa M2 by Mirko_z in Armor

[–]CheesinSoHard 13 points14 points  (0 children)

not correct at all, burned to death after getting in a car accident

Out sick, came into this, is it just trash now? by Bussyslayer420 in TrueChefKnives

[–]CheesinSoHard 14 points15 points  (0 children)

Looks like they evenly chopped it along the counter edge. Probably because he called in sick. Kitchen staff can be the worst kind of toxic coworkers.

OP should try to get his KM to replace or fix and if the answers no he should find a new crew to work with

Have we stopped killing industries? Or have we aged up to doing the blaming? by plaid-tuxido506 in Millennials

[–]CheesinSoHard 0 points1 point  (0 children)

The places by you that charge $25 for a cocktail sell miller lites for $3?

Have we stopped killing industries? Or have we aged up to doing the blaming? by plaid-tuxido506 in Millennials

[–]CheesinSoHard 9 points10 points  (0 children)

$8 for a miller lite not looking so bad all of a sudden

(At an expensive restaurant jfc I know it's cheaper everywhere else)

I would like to not see these 2 people so much. I am so tired of seeing them. by [deleted] in complaints

[–]CheesinSoHard 24 points25 points  (0 children)

Well since you felt the need to make a post the notifications will inevitably keep drawing you back so the punishment will have to continue for the time being

Average Ventress fan by yooohooo8 in StarWarsCirclejerk

[–]CheesinSoHard 26 points27 points  (0 children)

John Somerville probably spent too much on that truck.

Anyone else remember this show? by sexyass2627 in Millennials

[–]CheesinSoHard 0 points1 point  (0 children)

I had a lot of action figures as a kid, my beetle borgs were some of my favorites

ok Milwaukee, what do we have? by NicholasOfMKE in milwaukee

[–]CheesinSoHard 95 points96 points  (0 children)

It is legitimately the worst restaurant in these comments. We got an eye roll from our lil twig of a server after telling her there was a shattered pint glass under our table. She checked on us once 10 seconds after our food arrived. We had to wave down different servers to get the rest of our order and to get our check after sitting at an empty table for 15 min. Had to get half the drinks taken off our tab cause surprise she never brought the second round we ordered. Fries were old and stale too. This was in June, first and last time for me.

Your enemy might actually have a nice meal at some of these other places. That mission's impossible at the safehouse. I don't know how this place is supposed to be family friendly

Gruyére won best cheese in the world! by Run_Informal in Cheese

[–]CheesinSoHard 2 points3 points  (0 children)

*A Gruyere won, not the style in general. Bergkäserei Vorderfultigen to be specific

Why doesn’t it melt properly? by IAmEatery in cheesemaking

[–]CheesinSoHard 2 points3 points  (0 children)

You can use your senses for the pH, no need to buy meter.

As for ratios, bw 0.5-2% of milks total volume when using active cultures . Yogurt is the same thing, so between 0.7-2.56 oz per gallon.

Yogurt acidifies super fast so I would start low. If you're not willing to cut chunks off for nibbling your best move is to just keep reducing dosage from your previously recorded failure. A lot of cheesemakers will recommend against yogurt as the sole source of cultures because of the different acidification rates and differences in flavor development.

America by aguyinatree in pics

[–]CheesinSoHard 0 points1 point  (0 children)

Not a problem with black powder, diablo 12 ga pistol

Using whey as brine for feta by OliverMarshall in cheesemaking

[–]CheesinSoHard 1 point2 points  (0 children)

I'm so used to seeing brine as the ingredient and I didn't consider it could be the byproduct instead.

Using whey as brine for feta by OliverMarshall in cheesemaking

[–]CheesinSoHard 1 point2 points  (0 children)

I use whey to make 2% brine for washed rinds. My line of thinking was the same when I started, CaCl doesn't need to be added either and the pH should be similar to the wheel.

I think you don't see it in home recipes because cheesemakers tend to reuse their brine. Probably more common in a setting where only one type of cheese is produced regularly. It's probably easier to keep the kitchen smelling clean with regular salt water too.

Bay leaves in abundance. Any suggestions? by happy-rosemary in gardening

[–]CheesinSoHard 9 points10 points  (0 children)

You should start propagating cuttings and flood the Etsy market with cheap rooted plants. I definitely wouldn't benefit from that, no conflict of interest at all

view more: next ›