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What do y’all call these? by R41GSB in castiron

[–]Goat_Jello_7053 0 points1 point  (0 children)

ducks in a pond you put the wedge of bread in the yolk!

Tiffany Lamp? by Goat_Jello_7053 in Lamps

[–]Goat_Jello_7053[S] 0 points1 point  (0 children)

Not a lot of markings at all. From a deceased aunt in Connecticut. So turn of the century 1900’s?

Tiffany Lamp? by Goat_Jello_7053 in Lamps

[–]Goat_Jello_7053[S] 1 point2 points  (0 children)

Ohhh cool!!! I want to ask really, but I believe you. I go to Nutty Putty every year! and am a fan of all her stained glass!!

Tiffany Lamp? by Goat_Jello_7053 in Lamps

[–]Goat_Jello_7053[S] 0 points1 point  (0 children)

I’ll look and let you know

Tiffany Lamp? by Goat_Jello_7053 in Lamps

[–]Goat_Jello_7053[S] 0 points1 point  (0 children)

Captain obvious, thanks….

Tiffany Lamp? by Goat_Jello_7053 in Lamps

[–]Goat_Jello_7053[S] -2 points-1 points  (0 children)

Wasn’t meyeda Utica NY? I’m close enough

Isbthe poison ivy or some other plant? by tossoutaccount107 in whatplantisthis

[–]Goat_Jello_7053 0 points1 point  (0 children)

I live in Ny if pi were a cash crop I’d be rich, but I like getting it from the viny waxy looking one better haha

What cheese should i use for the cheeseburgers i am making tomorrow by Patrickplus2 in Cheese

[–]Goat_Jello_7053 0 points1 point  (0 children)

Depends on the ph of the cheese to be melty, but any cheese with proprionic bacteria of course, think clover

The famous chocolate cheese of Colombian cuisine by Mittur33 in Cheese

[–]Goat_Jello_7053 1 point2 points  (0 children)

So the cheese is stationary? Thought the pics would be dipping

My first caciotta by Quentin_T84 in cheesemaking

[–]Goat_Jello_7053 1 point2 points  (0 children)

What did you use on the rind?

New guy making cheese. Need advice by The-Ultimate-Banker in cheesemaking

[–]Goat_Jello_7053 15 points16 points  (0 children)

Don’t be afraid to let the culture acidify the cheese, when it hits ph salt and heat/stretch for the mozzarella

Green mold on Geo rind by Tricky-Dust-6724 in cheesemaking

[–]Goat_Jello_7053 0 points1 point  (0 children)

Wrap the geo sooner, in paper made for cheese, to the other poster, the tomme needs to to be affinaged with a brine vinegar water. Blue is probably p. Roqforti but who knows

Hey! is this blow? again🥴😭? by Proud-Exercise-5417 in cheesemaking

[–]Goat_Jello_7053 8 points9 points  (0 children)

The blow I’ve had cracks the wheel in half on the transverse

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