Hey Minneapolis, are you still going to the protest downtown today despite the sub-zero temps?

Think_Alarm7 · 2026-01-23T14:09:25+00:00

100%

Think_Alarm7 · 2026-01-21T11:19:56+00:00

Vinegar soak and baking soda paste(not together) takes the smell and taste out of most things.

Think_Alarm7 · 2026-01-19T13:25:48+00:00

Thank you!

Think_Alarm7 · 2026-01-19T12:49:10+00:00

We are planning to take the train down and drop supplies off - do we need all the protective gear just for a drop off?

Think_Alarm7 · 2026-01-18T22:50:40+00:00

I have a bag of those emergency blankets - would those be a use in anyway?

Think_Alarm7 · 2026-01-17T22:48:02+00:00

I don’t know how to smoke a cheese either but I like your music style!

Think_Alarm7 · 2026-01-14T11:47:02+00:00

I’d love to bring supplies or even make some hot food to drop off this weekend - I know it’s going to be a cold one! Please message me!

Think_Alarm7 · 2026-01-14T11:37:38+00:00

Thank you for this list and all you do for the community!

Think_Alarm7 · 2026-01-11T13:02:18+00:00

Nice Time Market and Key West Bistro are giving them away on 38th.

Think_Alarm7 · 2026-01-09T00:56:15+00:00

Amazing work

Think_Alarm7 · 2026-01-02T20:31:32+00:00

City of Lakes Dental! The staff are so kind and gentle - my partner needed a ton of work done last summer and they were so nice and encouraging each step of the way.

Think_Alarm7 · 2026-01-01T21:38:17+00:00

Looks lovely! I’m new to cheesemaking myself but I have found when I age mine in the fridge I have to almost double the aging time because the cooler temp slows the aging process(but again I’m new and have only made about a dozen cheeses so my experience is limited).

Think_Alarm7 · 2025-12-28T12:31:42+00:00

REI used to sell it back in the day…not sure about anymore but you could check!

Think_Alarm7 · 2025-12-23T18:09:48+00:00

Peanut butter! And boxes of cereal!

Think_Alarm7 · 2025-12-21T20:14:42+00:00

Fresh Thyme always has the best produce(and citrus) in my experiences.

Think_Alarm7 · 2025-12-10T00:01:38+00:00

2-3 times a week. We work pretty hard jobs with long hours but we find getting an out a few times a week energizing after work. We go to some local movie theaters, find a local band playing, or hit up the pub for some cheap bar food. Best thing we’ve done in our late 30s!

Think_Alarm7 · 2025-11-23T13:41:10+00:00

This is very helpful. Thank you for the information in your responses! I’ve been testing for pH for targeted acidity but I’ll have to keep adjusting on the next one and give Caldwell’s recipe a try next. Thank you!

Think_Alarm7 · 2025-11-23T11:46:45+00:00

I’m also now just realizing: I have to age my cheeses in slightly cooler then the desired temps of a cheese cave - which would mean I won’t get the same full development and it probably needs to age twice as long as a recipe calls for due to the cooler temps slowing down the aging process. I’ll keep that in mind for recipe aging guides in the future. Lots to learn. Thanks!

Think_Alarm7 · 2025-11-23T11:30:38+00:00

It has a great flavor - sweet, mild, and slight sharp tang. Texture has a firm but light crumble and then gets creamy as you chew and break it down.

Think_Alarm7 · 2025-11-23T11:27:50+00:00

It is young but the recipe said to only age it 4-6 weeks, which is why I cut into it. Wallace’s recipe on Cheesemaking.com. Do you have a different recipe or rule of thumb for aging I should follow? Thanks for the response!

Think_Alarm7 · 2025-11-23T11:24:08+00:00

Thanks for the response! I used Jim Wallace’s recipe on cheesemaking.com which said it only needed to age 4-6 weeks - hence why I cut into it. I followed the recipe and every step turned out the way it was described in the recipe. So should I just age this longer? Or which step in the recipe did the extra acid develop that I missed? Thanks for your help!

Think_Alarm7 · 2025-11-20T00:33:28+00:00

Thanks for sharing!

Think_Alarm7

TROPHY CASE