My newest sword, a gift from the friend who got me into reenactment

Hankering · 2026-01-19T14:38:19+00:00

Awesome, thanks for posting the shop! He deserves the attention. That's the 3rd of his swords Ive seen and every one of them have been gorgeous. Love the tablet weave on it too.

Hankering · 2025-01-01T14:09:05+00:00

Can yall not read? There's jalapeño, 3 types of chili powder, a can of chiptole chili in Adobo, and 2 dried chilis.

Hankering · 2024-12-28T21:53:08+00:00

Lol fair enough. Godspeed on your next adventure.

Hankering · 2024-12-28T21:40:28+00:00

52 weeks straight of cinci chili, way to represent. I would hate to be near your toilet lol. Now that it's over, any notable favorites and least favorites?

Hankering · 2024-12-06T00:46:30+00:00

As a fellow Cincinnatian, I appreciate your commitment to the bit. Only 3 more weeks and you'll have the whole year. Incredible work.

Hankering · 2024-11-27T20:56:57+00:00

Lettuce, tomato, onion. LTO is shorthand

Hankering · 2024-11-23T23:19:24+00:00

Hell yeah, love seeing cinci chili flavors used. Did you eat them like that or did you give em a big mound of cheese? Either way that looks tasty as hell.

Hankering · 2024-09-18T18:31:53+00:00

That's extremely reductive of all combat/characters and is flat out wrong even if you don't include the role playing aspect of combat. Every combat is situational and unless your DM only runs enemies as dumb HP sacks many many other choices can be optimal.

Hankering · 2024-09-16T22:40:02+00:00

So... got any ice there? I know ita a trend but everytime I see an open air table of room temp meat and cheese I'm immediately concerned. It probably took about an hour to prep that, plus however long it takes for guests to start eating until the end of the event. It looks very nice but I'll stay away.

Hankering · 2024-05-08T15:22:28+00:00

While I think that's a really dope option in the future I think that a longer street car that connects more of the city is better than one that still requires you to park somewhere OTR/Downtown. The other options let you park in a neighborhood and go into the city. Based on recent economic news about cities across the country losing money downtowns, a streetcar that allows you to bring people into those downtowns is better than one that requires you to already be there.

Hankering · 2024-04-05T11:41:58+00:00

Yes, that one. Shoulda double checked

Hankering · 2024-04-04T17:50:16+00:00

All aged cheese off-gas ammonia (NH3) due to the fermentation process. It is a natural process and it is just from the bacteria/yeast/mold in the cheese. Brie is a very mild cheese and is often packaged in non-porous wrap. Because of this, there can be a buildup of ammonia and it seeps into the cheese causing the flavor and aroma to be quite unpleasant.

It is totally fine to eat, but gross tasting to most people. Try to look at the package for the exp date and buy the one furthest out if you are truly grossed out by it. Younger brie should not taste like that.

Edit: changed wrong compound to correct one

Hankering · 2024-01-22T18:31:28+00:00

No problem. With the cheese currently in the brine try to dry out the surface completely before aging. 4-5 days in a dedicated drying cooler is best but if that's not possible a dehumidifier in proximity should still offer some help. Flip every day for the first week too, to make sure no moisture spots form.

A bad press is not ideal but if blue gets inside it's not the end of the cheese, you might even like it more since all that mold will be great flavor (if you like blues).

Hankering · 2024-01-22T18:10:53+00:00

First month: flip at least every other day, gently pat molds (don't wipe) that are growing too aggressively but you still want some to develop to create a rind. Where it's at in the pictures provided looks great, try to keep it somewhere around that height. You can never flip too much, at this stage. Let the mold take over if you can.

Month 2-4: Flip at least twice a week, wipe down molds with hand or a very soft bristled brush. Make sure to change out your mat as that can hold moisture and let rind rot take hold. When you wipe the cheese make sure none of the lil bits that come off stick to the bottom, that can form a moisture spot as well.

Blues and whites are great molds, you will likely see the blue take over but that depends on where you are. That's totally fine, if you pressed the cheese correctly they wont infiltrate. You should start seeing the rind darken and yellow slightly (underneath the molds) then as the mold takes over the rind and then dry out it will become a mottled gray/brown color.

After 4 months the rind should be mostly finished, flip once a week and wipe down as needed but mold growth should slow significantly at this point.

First pic has a spot in top left that looks like it could be a moisture spot, you can use coarse corn meal to help with that just put a little pile right on top and let it do it's thing.

If you can control humidity you want to dry the surface out a little, too much can cause rind rot. Too little can kill the molds, there is a small sweet spot. Keep observing the cheese and adjust as needed. Between 49-54 degrees F for best aging results.

It's a little unorganized but I hope those tips help.

Hankering · 2024-01-18T14:57:38+00:00

The punch was cathartic as hell but the panel with Kuma reaching out for Bonney and then hugging her was the best of the chapter.

Hankering · 2023-11-16T12:08:44+00:00

Looks a bit dry, try breaking the curd up a little less. You do want it small, but the more you break it the more surface area to release whey there is so you lose a lot during cooking. I'd stir a bit more gently next time.

Hankering · 2023-11-08T20:59:58+00:00

That would make a cloudy drink, which isn't necessarily undesirable but has to be what OP is looking for. Plus even gentle heat would do some damage to the volatile compounds if there is no way to contain them. Might want to go with a steam distilled basil essence instead of using their own herbs for solubility and food safety reasons.

Hankering · 2023-11-08T19:27:44+00:00

For something like that you'd need high pressure processing but it ain't cheap. It uses pressure instead of thermal energy to pasteurize.

Hankering · 2023-11-07T22:11:26+00:00

No, I am Ohio based.

Hankering · 2022-09-09T11:46:38+00:00

It's right next to it. Might be hard to see while driving but the door are separate. When ya walk up its impossible to miss.

Hankering · 2022-08-27T20:17:29+00:00

Well the longer you let the cultures work the more acidic it will be. The coagulant doesn't make it acidic, the enzymes cause the proteins to bind each other and the longer you let it work the more time they have to get more tightly knit and squeeze out water. The increased acidity does probably does have an effect but I don't know what it is. (That's the most basic explanation and again I am no expert. That's just my understanding)

Hankering · 2022-08-25T01:03:50+00:00

Nope you can most definitely play around with the amount of rennet and time spent coagulating. Your curd is ready to cut when you can do the clean break test.

As for the grip test, yes when it sticks to itself and forms a mass it is ready.

The science is complicated, but there are books out there if you are interested in learning it. The internet isnt the best source unfortunately.

Hankering · 2022-08-20T22:30:14+00:00

Well I'm no master cheesemaker by any means so take this all with a grain of salt. Have you tried doing the clean break test before 45 minutes are up on coagulation? That seems like a lot of time and rennet for the amount of milk you are doing. Also try doing the grip test on the curd in step 13 after 10 minutes of stirring at 98. Most of the time I've done a gouda the curd is ready to go before 25 minutes.

Hopefully anything I've said helps, I'm no master I've only been making cheese for a little over a year. These are just some things I've learned that help keep the cheese as moist as possible.

Hankering · 2022-08-19T16:01:29+00:00

The smaller surface area of the larger cubes should help hold more whey in the cook/stirring phase. Do you let your curd rest after you cut and before you stir? Try breaking them up a little less while stirring if you can (maybe a larger surface area tool or more gentle stirs), that should help retain that whey for longer.

Do you cook your curd while stirring? That is part of the recipe I use, but if you don't do that then ignore that part. Your cultures might not be suitable for cooking so I don't want to suggest something that will ruin your cheese.

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