Danish creamy semi-soft cow's milk cheese
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2 episodes with Havarti
2 episodes with Havarti
Dennis and Denise have a budget-friendly show tonight, with each wine costing less than $10. We randomly selected and tasted three white wines. Also, see if you can catch ten references to different songs.See if Dennis and Denise can figure out what wines they are drinking tonight. Tonight, our three wines include:2022 Bouchard Aine & Fils, Chardonnay, purchased at Costco for $9.99. Wine Enthusiast scored it a 92. It has between 11% - 14% alcohol. Floral notes on the nose, Palate is rich with vanilla, lemon, and peach notes.2023 Famille Perrin, Cotes Du Rhone Reserve, from Costco for $9.99. 13.5% alcohol. Made from Grenache Blanc, Marsanne, Roussanne, and Viogneir. Nose – floral, apple, and peach. Clean and balanced with minerality. Serve with Mediterranean food, white fish, white meat, and Asian food. Serve at 50 degrees.2023 Vignobles Lacheteau. We purchased this 100% Sauvignon Blanc wine at Trader Joe's for $6.99. It is fermented in stainless steel tanks with 11.5% alcohol. According to Blonde Voyage Nashville https://www.blondevoyagenashville.com, it has a pale/medium straw color, lemon, peach, green apple. It has slight grassiness on the nose with moderate acidity. Serve chilled. Perfect with cheddar, Gouda, or Havarti cheese. Also pairs with seafood. Next week we will have something a little different. The Episode is called “What is Your Perfect Wine?” The two wines we will taste include: 1. 2022 Gerard Bertrand Rose. We purchased this wine at Costco for $12.99. 2. 2016 Rivallana Rioja Reserva that was purchased at Costco for $9.99.
Join Jordan, Commish, Pitt Girl, and our Canadian Correspondent Joey, along with our VP of Podcast Production Arthur. We recap the 2024 Olympics Opening Ceremonies in heavy detail, love for new found sports, Peacock Gold Zone, Canadian Soccer Drone Spying, Surfer with a full moon, Rugby Sevens, Soccer Shenanigans, we map out the giant inflatable Oregon Duck's water road trip, then its SUPER SICKO SPINNING SELECTION SEASON PREVIEW FORECAST: SSSSSPF aka the 5SPF! We preview the Ivy League and are immediately assaulted by Jordan's puns, then we make it to the Southland Conference and the Pioneer Football League and so much more!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
What's more American than cheese, listener? On this episode, we've entered the Baconsale Cottage to discuss & rank 24 different cheeses. However Joel, Kent, and Zack are not going to be doing this Provolone. Our Gouda friend Babs will Brie joining us to tier these tastes and textures, too. And as we Asiago along, we may make you feel Blue as we mold our thoughts and milk our opinions. You may even call us a Munster due to some decisions we make along the whey. Nevertheless, we hope you Havarti a good time as we offer a history of cheese, make up verbs, and attempt to pronounce charcuterie. Press play to discover your personalicheese and find your cheese chums.
**Discussion begins at 8:20**Picture this: Colleen on her couch perusing, scrolling across the infamous TikTok, and she stumbles across this one video that was quite shocking, something she's never heard of before. She gasped. She saved it. She sent it to Megan and Kait. It was a TikTok describing government cheese. Is the cheese in America controlled by the government? Is Dominoes stuffed crust pizza made from government cheese. When you go to Taco Bell and you get a steak quesadilla, is it government cheese? Let's talk about it. Source Material & Additional ContentSupport the showTheme song by INDA
we have on Charlie Paradise and he finally tells the truth about his life... maybe
We have just experience the greatest week in food news. Dan has work issues, but after we work through therapy, we are RINGING THE BELL BIG TIME BAYBEEEE. We have merch! https://tinyurl.com/HotPropShop #podcast #pod #hotproperty #hot #property #comedy #funny #snacks #snackcupboard #movies #fun #listen #applepodcasts #spotifypodcasts #anchorpodcasts #applepodcast #spotifypodcast #anchorpodcast #fyp
This Discussion and Drinks, Jimmy and Mike try out a delicious Southern Tier Imperial Pumpkin Stout courtesy of their buddy and BIMP Squad member, Donna, talk about the past week's acoustic show at Nostalgia, get into a discussion about the expirations dates on condiments, cheese being mold and when dependents are going through some touch times…But…Pupa!Get some more helpings of BIMP at http://www.patreon.com/baconismypodcastFind everything else BIMP:Twitter: @BaconisMyPodInstagram: @BaconisMyPodFacebook: www.facebook.com/baconismypodAnd of course our website: www.baconismypodcast.comWant some visual Bacon is My Podcast?Check out this episode and all others on Strangerhood TV on YouTube.www.strangerhoodtv.com and make sure to check out all the other great content on the channel!We are a PROUD part of the DEN aka The Deluxe Edition Network! Check out other awesome podcasts at http://www.deluxeeditionnetwork.com Get additional BIMP content at www.patreon.com/baconismypodcastWe're proudly sponsored by Manscaped and when you use the promo code BACONPOD at manscaped.com you'll get 20% your entire order!We'd like to introduce our new sponsor, Mythical Beards as well! Use the promo code BACON15 for 15% off at mythicalbeards.comDon't forget to use the promo code BACON at our sponsors NativeBlendClothing.com, DrinkWildBills.com, PodDecks.com and GrillYourAssOff.com the best deals on your order!#podcast #baconismypassion #strangerhoodtv #youtubechannel #youtubepodcast #cravingstrange #somethingheavy #betterthanradio #baconismypodcast #poweredbypoddecks #manscaped #drinkwildbills #grillyourassoff #mythicalbeards ★ Support this podcast on Patreon ★
Wisconsin has always been known for its long history of cheesemaking, but now it may also be known for its incredible artisan cheese festival. Art of Cheese is an exclusive cheese festival created for the world's biggest cheese lovers, and it's happening across downtown Madison and the surrounding communities from Sept. 29 - Oct. 1. Hosted by Dairy Farmers of Wisconsin, this first-time event promises exclusive experiences and tours with behind-the-scenes access to creameries and dairy farms, cheese yoga, a Bubbles and Cheese Brunch and a Cheese Fair Off the Square. The festival will also have interactive classes on everything from cheese pairing to crafting and learning the art of affinage, and a chance to meet (and even dine with) award-winning Master Cheesemakers. The highlight of the weekend will be the first-ever Wisconsin Cheese Ball (the kind where you dance and eat cheese). Pam Jahnke visits with Dairy Farmers of Wisconsin's, Rachel Kerr, about the depth the event brings to enjoying cheese. The complete lineup of events is designed for the truly cheese obsessed. Experience America's Dairyland through 16 unique limited ticketed events, including: Exclusive Excursions: You'll board a bus and be swept away for a day you'll never forget with access to creameries, farms, cheese experts, award-winning chefs, makers and more. A Journey to the Heartland of Wisconsin Cheese: Spend the day in Southern Wisconsin's Green County with visits to two legendary creameries followed by a coursed lunch at Seven Acre Dairy and ending with a lesson from Marissa Mullen of @thatcheeseplate. Aged to Perfection: A Bourbon & Cheese Excursion: Kick the day off with a cheese sensory class at the Center for Dairy Research, followed by a bourbon and cheese tasting and catered lunch by James Beard Award-nominated chef Daniel Fox at J. Henry & Sons Bourbon. Breaking the Mold in Cheese & Architecture: Start the day visiting the farm and creamery at Uplands Cheese. Then we'll make our way to lunch & a tour of Frank Lloyd Wright designed Taliesin with James Beard Award-nominated chef and host of Wisconsin Foodie, Luke Zahm, who will draw inspiration from local cheeses. Cheesemaking 101: Science for Cheese Geeks: Take a mini course in cheese science at the UW's Center for Dairy Research. Then have lunch at Cadre Restaurant with a group of Wisconsin Master Cheesemakers. The Wisconsin Cheese Ball at Garver Feed Mill: Boogie with Blue, romp with Ricotta, spin with Swiss, or hop with Havarti; it's a cheese party featuring music and cheesemaking royalty. For every ticket sold a donation of cheese will be made to a local food bank. Classes & Seminars at Various Venues Around Madison. Join James Beard Award-winning author such as Laura Werlin, cheese gurus like Liz Thorpe of The People's Cheese™, as well as James Beard Award-nominated chef Luke Zahm to reveal new wonders of Wisconsin Cheese. Cheese Fair & Marketplace: The Cheese Fair Off the Square is open to the public alongside the Dane County Farmer's Market. This pop-up market is your one-stop shop for sampling and purchasing your new favorite cheese directly from makers from around the state. This ultimate cheese fantasy is just a few months away. Tickets are limited and will go on sale July 13, 2023. Go to ArtofCheeseFestival.com to check out the full line-up of events, stay connected and purchase tickets when they go on sale in July.See omnystudio.com/listener for privacy information.
The Cheese Nerds delve into the life and legacy of Hanne Nielsen, the pioneering Danish farmer who invented Havarti cheese following her extensive travels through Europe to master cheese-making techniques.
Meet Tiffany Lund — the creator of The Havarti Haus, an accessible, Scandinavian-style retreat in the White Mountains of New Hampshire, opening in late 2023. Tiffany and her family love to go on adventures — the outdoors has always been a place of restoration and reinvigoration for them. Tiffany and her husband Jim have an incredible son named Morty. Morty, like his parents, loves the outdoors. He also loves the Boston Celtics and the Red Sox. Unlike his parents however, Morty has Cerebral palsy. If you've ever traveled with a wheelchair, you may know how difficult it can be to find a place to stay - somewhere you can get through the door without having to traverse up steps or somewhere you can actually take a shower without jerry-rigging something or settling for a sponge bath. Tiffany and Jim believe a place can be accessible and universally appealing to everyone. That is their dream. And they are watching it come to life with the building of Havarti Haus. Tune in to the inspiring story of how Tiffany is using universal design concepts to drive the design decisions to simplify the travel experience for the mobility impaired. Follow the Havarti Haus on Instagram Discover the Havarti Haus' Website This episode is brought to you by our friends at AirDNA. I receive questions ALL the time from listeners who want to get started in STR investing and or who want to scale their portfolio on what resources I recommend they tap into. Here are three reasons I always recommend an AirDNA subscription: 1. AirDNA offers the most accurate data platform in the industry and is trusted by small- and large-scale investors across the globe. 2. Their easy-to-use tools unlock access to millions of data points on any property, anywhere, so you can start your journey to financial freedom with confidence. 3. You can even enter any address in the world to find out how much it'd earn as a vacation rental — how cool is that? If you're interested in getting into the STR game or taking your game a bit more seriously, I've got some exciting news for you. AirDNA is giving Behind the Stays listeners 20% off their first 3 months of any MarketMinder subscription or an additional 20% off any annual MarketMinder subscription. Use the discount code BTS20 at checkout! Behind the Stays Subscriber Survey — please take 5 minutes to complete this survey so that we know how we can make the show even better! About the Show Behind the Stays is brought to you twice a week by Sponstayneous — a free, biweekly newsletter that brings subscribers the best last-minute deals and upcoming steals on Airbnb. You can subscribe, for free, at www.sponstayneous.com. Behind the Stays is hosted by Zach Busekrus, co-founder of Sponstayneous, you can connect with him on Twitter at @zboozee.
Cheesed to meet you! We're trying something different for a one shot hosted by GM Evan, is it any Gouda? Come and see! For cheddar or for worse we've had a grate time! So curd your enthusiasm and let's start this Havarti! - Bailey G. Robb. 8110033. 9856275.
In this episode, Amie and Natalie talk about proper snacks whilst sewing and reply to a listener's email and her question about pricing your handmade confections. In addition, there are plenty of tangents and more than the customary amount of nonsenses. SHOW NOTES: Babybel Cheese: The cheese in the red wax is the ORIGINAL flavor. It is also available in Mozzarella, Gouda, Light, White Cheddar, and Sharp Original. Sorry Natalie, theey do not have Havarti flavor. You can see the colored waxes here. __________ French Translations: Ce soir - tonight S'il vous plait - if you please Mercie - thanks __________ Fluid ounce vs. ounce via differencebetween.net In its simplest possible explanation, a fluid ounce (abbreviated as fl. oz.) is used to measure fluids while an ounce (abbreviated as oz.) is for dry measurements. ... One pound (abbreviated as lb.) is equal to 16 ounces. It is hard to overlap or connect the measurements of a fluid ounce (volume) to an ounce (weight). __________ Soak and Flatter via soak.com Their ironing spray is divine!! I (Amie) use the lundry soap to block my knitting, not the Flatter ironing spray. I have used the ironing spray in the past as well. 10/10 would recommend!! __________ Season of Love from RENT: The correct lyric in the opening song for the musical Rent is: 525,600 minutes. This refers to the number of minutes in a year (60x24x365) __________ quilting quilts quilt sewing sew crafts craft make making makers modern --- Send in a voice message: https://anchor.fm/seams-funny-podcast/message
The Big Foodies are presented by Berky Orthodontics and the Big Foodies are kicking off the new year with lots of dairy. Following up their favorite lunch meats episode, naturally the next thing for them to do is to talk about their favorite cheese. Biggie, Matt and Barrett sit down and try various cheeses such as Provolone, Cheddar, White American, Yellow American, Havarti, Muenster, Swiss, and Pepper Jack.
What is the number one thing that the Peas here when they talk to people about eating plant-based, "I couldn't give up cheese!" In this episode, we talk about our personal struggles giving up cheese and some of the hacks we use to bring the cheese flavor back into our lives.https://www.facebook.com/plantbasedalaska (https://www.facebook.com/plantbasedalaska)https://www.instagram.com/snowpeas_podcast_/ (https://www.instagram.com/snowpeas_podcast_/)--- Send in a voice message: https://anchor.fm/snowpeaspodcast/message (https://anchor.fm/snowpeaspodcast/message)
Alanna reflects on her front page experience, Theo talks about IRL streaming plus some game chat
Wyatt and Aneesh but not Aneesh will graduate from Havarti
Ronald and Matthias bring you the scoop behind weirdest recent headlines from across the globe. Written, Recorded, and Directed by Andrew Damitio and Dan Cabrera Music by Animal Instincts @animalinstincts
Speed Crazy Co-hosts Bill and Mark discuss the first ride of the season, the latest offerings from British motorcycle makers Triumph and Brough Superior. Mark explores the legend of turn of the century badass T. E. Lawrence, while Bill takes his motorcycle on a date...This episode speaks directly to the influence of music and pop culture on the world of Motorcycling and comments on Local Hero, Renegade and Tequila enthusiast Bruce Springsteen.Bill gives his first impressions of Progressive's front fork Spring kit on a 2015 Street Bob as Mark rips his Dyna down main street for a little drag racing at sandy hook on a fresh set of Metzler Cruisetecs.The boys discuss current trends in the used motorcycle market as bill continues his search for an Evo project bike.This episode is best paired with a modestly priced Cabernet Sauvignon, Steak prepared medium rare and a semi-soft cheese like Havarti, Jarlsberg or Fresh Mozzarella.
This week's guest on Spirits of Whisk(e)y is David DeFazio, Founder of Wyoming Whiskey. Located in Kirby, a four-hour drive east of Jackson Hole, Wyoming Whiskey produces a range of outstanding whiskeys, including Double Cask—a straight bourbon finished in Pedro Ximénez sherry casks—and Outryder, a rye-forward, bottled-in-bond, straight American whiskey that's neither rye nor bourbon. Listen and learn how David, an attorney and native of upstate New York, turned a passion for whiskey into a life in whiskey. Then hear how Wyoming Whiskey's Private Stock Straight Bourbon left Chef Louise "Weezy" Leonard craving a bison burger smothered in a mild, gooey cheese, something like a Havarti, with caramelized onions to bring out the sweetness of the spirit, drunken sautéed mushrooms, a few sprigs of arugula for a peppery bite, and a nice grainy mustard. Please visit spiritsofwhiskey.com for show notes, past episodes, and coming attractions. Ad Music for Whiskey: A Chef's Journey - HillbillyBed Creative Commons Music by Jason Shaw on Audionautix.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/spirits-of-whiskey/message Support this podcast: https://anchor.fm/spirits-of-whiskey/support
Have you considered flavored cheese in your home cheesemaking operation? Likely most of you are not making your own cheese. You’ll want to seek out some flavored cheeses from your local markets for a real treat. There are so many possibilities here that I couldn’t possibly cover them all in this short podcast. Today, I’ll give you just a brief overview of what you might consider in tasting and in creating with your cheeses. Welcome new listeners and welcome back to the veteran homestead-loving regulars who stop by the FarmCast for every episode. I appreciate you all so much. I’m going to start off with what’s going on at the homestead and then I’ll get right into talking about some tasty flavored cheese. Our Virginia Homestead Life Updates I want to start off with talking about our herd share program. We are opening up our raw milk cheese herd shares to more people. One full share will provide you and your family with about two pounds of our hand-made, aged, raw milk cheese per month. A half share will provide about one pound of cheese per month. We have four varieties from which to choose. Our Peaceful Heart Gold is a danish Havarti-style cheese. It is a washed curd cheese that is soft, buttery and the sweetest cheese we make. Moving from the mildest to the sharpest, the next in line is our Ararat Legend. This is also a washed rind cheese made in the Dutch gouda tradition. It is a firmer cheese than the Gold with nearly as much butter flavor. This cheese ages well and the flavor deepens with each passing month. The next two kind of tie for sharpest, depending on how long they have aged. We have a wonderful aged cheddar and an alpine-style cheese we call Pinnacle. The flavor complexities of these two cheeses are amazing as neither is even ready to taste until 9 months or more of aging. Well, we do offer the milder cheddar at three and six months, but you will definitely want to wait for the good stuff. Details and costs can be found on our website at Peaceful Heart Farm dot com. Product pickup is available at the Wytheville Farmer’s market, the Independence Farmer’s market and from our homestead. Support us or some other local farm. Keep good food alive. Give us a call and we can get you set up. Cows We are on calf watch with Rosie. This event is happening far ahead of our expectations. Her udder is developing and filling with milk. It may be only a matter of days. You never really know, any more than you know for humans, when the exact date will be for the event. She is looking good and Scott and I are feeling pretty good about Rosie and her calf. We are still cautious and watching her very closely, but again, she looks really good right now. Buttercup is doing a good job of keeping Rosie company. She is our only cow that is not going to have a calf this year. After Rosie, next up for giving birth is Cloud followed closely by Claire. Butter and Violet are much further down the line, due in May and June respectively. And as I said, Buttercup is not having a calf this year. If all goes well, we will end up with five calves this year. Praying for some heifers. Goats and Sheep The sheep are doing well. Their expected delivery date is the 27th of March, so about a month more for them. We are likely to have six to eight lambs this year. The goats have been reduced to five. Yes, finally I got moving on reducing our goat population. We are moving more rapidly toward changing over to meat goats. If you are new, we currently have cashmere goats. I had this grandiose idea that I was going to have time to gather their cashmere, have it made into yarn, and knit up some wonderful cashmere items. It took a few years for me to realize that I was not going to have time to include yet another enterprise into our business model. By that time, we had well over twenty goats. Now these wonderful animals are great at keeping the pastures cleared of brush, briars and small pine trees. So, we definitely want to keep a few of them around. However, it makes much more sense for our homestead to have meat goats. That way they can keep the pastures pristine and also provide more nourishment for our family. Later this fall we will process the final five goats. At that point we will be in the market for a small herd of meat goats. Right now, I am focused on Kiko goats but would probably consider Spanish goats. Quail A few days ago, Scott and I went over the costs of raising these great birds. It’s pretty expensive according to my year-end profit and loss statement. My first, knee-jerk reaction was to just stop raising quail. However, after waiting a couple of days, I decided to break down the actual cost and how much we are benefiting from the eggs and meat. Back in 2006, Scott raised just short of 150 chickens in the Joel Salatin-type chicken tractors. He calculated that it cost a little over $1 per pound to raise those chickens. Our cost to raise quail is somewhere between $5.50 and $6.50 per pound of bird. However, there are also the eggs to consider. Scott and I sat down and tried to come up with a better comparison. If we had to buy eggs, what would be our cost? Subtract that from the total costs, based on four quail eggs per one chicken egg, and the rest of the cost divided by the approximate weight of the birds raised for meat. The bottom line is that we decided to give the quail one more season to prove their worth. I also decided to feed them a little bit less. They did seem to be putting on quite a bit of unnecessary fat so this seemed the first place to cut a little cost. We shall see what happens this year. I’m going to keep better records. I’m still anticipating when we will be able to build our chicken facilities. It won’t be this year. The quail get a well-deserved reprieve. Garden I just received a couple of rolls of woven fabric ground cloth. Yes, we are about to get started on the garden. The biggest change this year will be the strawberry bed. I’ve order 500 bare-root strawberry plants. Yes, you heard that right. I ordered 500 plants. We are pretty much starting from scratch with our strawberries. I’m excited about this new opportunity. I’m also going to start some plants for sale at the farmer’s market. If you are in my neighborhood, I should have some herbs, tomatoes and perhaps some green pepper starts ready for your garden. I’m not going to grow very many tomatoes or peppers this year but I really love growing plants. Growing for you guys seemed to be the best way to fulfil that desire to grow stuff. And I chose to grow some culinary herbs, because they are sometimes harder to find. I’ll keep you posted on which herbs I was successful in sprouting. Flavored Cheese Today want to talk a little bit about flavored cheese. If you’re making your own cheese at home, this could be a great adventure for you. On the other hand, if you’re just a real cheese head and love to try new cheeses, you might take a look at some of the cheeses available that have had either spices and seeds added or maybe they have herbs added, and some have been created using ale wine and/or spirits. You may even be able to find a cheese wrapped in leaves. These are just a few of the methods used to add various flavors to cheese. In this short podcast, I’ll be briefly touching on those flavorings that I just mentioned. There are others, but I’ll stick with these for today. Seeds and Spices The first flavoring I want to mention is seeds and spices. Your first thought when considering what seeds and spices to add should be the quality. You don’t want to use three-year-old dried herbs from your cabinet. Next, think of what you like. Now temper that with the thought that sometimes there’s a good reason that you haven’t seen that kind of cheese made. However, don’t let that thought stop you from experimenting. Sometimes it could be as simple as it not being economical to produce such a cheese on a commercial basis. If you’re making it in your own kitchen, the costs are much less of a factor. If you’re concerned at all, simply start with a combination that you’ve seen or tasted. There are two things that you want to consider when preparing your experiment. Getting the right distribution and the size of the seed. I’ve seen lots of cheeses use whole peppercorns. Those are pretty big seeds so you would use less. On the other hand, if you have a small seed such as Caraway, you don’t want to put so many in there that you ruin the texture of the cheese. For a cheese maybe 2 gallons of milk, you are likely going to choose one to 3 teaspoons of your chosen seed or spice. When you’re preparing your seeds and spices for addition to the cheese curd, you might consider boiling them for 5 to 10 minutes. There are couple reasons you might want to try that. If you suspect any kind of contamination or you want to soften a seed so that the flavors are more readily incorporated into the cheese. Adding your seeds or spices can happen in a couple of different ways. Almost universally, the whey needs to have been drained. You don’t want to lose your spice with the whey. One of the easiest methods is to simply stir your seeds and/or spices into the drained cards. Another fun way would be to layer it in the mold. Put little curd in, add your spices, put more curd, add spices again and so on. You want to be careful with that method. There is always a chance that you will bunch your spices up too closely together and over spice one area while another would be under served. You may even have trouble getting the cheese to get together properly. The trade-off is the visual effect of layers. Here are some of the most popular seeds and spices used in this method flavoring your cheese. I’ve already mentioned caraway seed and peppercorns. Other seeds might be mustard, fennel, fenugreek, or cumin. Some useful spices include cloves and red pepper flakes. Generally, you want to stay away from using herbs for aged varieties of flavored cheese. They will be prone to breakdown and change the color of your cheese. That’s not a good look. Herbs are most often used either mixed into a soft cheese or spread. Or lots of times you’ll see them used as a coating on the outside of a fresh, soft cheese. Ale, Wine, and Spirits This is a great way to create a flavored cheese. And ale or beer can be incorporated directly into the cheese curd in the same way that the seeds and spices were added. Wine and spirits on the other hand, work better on the outside. This is most commonly done in washed rind cheeses. I briefly mentioned wrapping a cheese in leaves. Using alcohol to macerate the leaves, that is to soak them for a period of time, prior to wrapping the cheese is a favored practice. Adding beer or ale, similar to adding seeds, happens after the whey has been drained. When making cheddar, it can be added after the cheddaring process has been completed and the curds have been milled. Otherwise, simply stir into the curds after they have been drained. You don’t need much. I also think it would be hard to use too much. Whether you pour the whole bottle into the curds made from your 2 gallons of milk, or you use only a half cup for your cheese and save the rest for yourself, that’s up to you. I’ll use a whole bottle for 15 or 20 gallons of milk. But again, I don’t think you can use too much. There are several things to consider when deciding to use wine or spirits on your washed rind cheese. Because you’re adding wetness to the outside of your cheese, you can be prepared for softening. Sometimes, for a softer cheese, you might let your cheese dry for 2 to 3 days. Then begin the wash. Or, for a harder, drier cheese such as an alpine style, you can begin the wash right away. Something else to consider would be experimenting with the frequency of washing and the humidity in your aging room. The hardness of the rind and the texture of the cheese will also influence what your final results are going to be with the washing. Obviously, the softer rind is going to absorb more of the flavors. Wrapping Your Cheese with Leaves Many flavored cheeses utilize some type of leaf wrapping. Sometimes the leaves are dry, but more often they have been macerated in a strong alcohol, such as brandy or bourbon. This is a wide-open field. Choose your favorite spirit, and parent with your favorite leaf. Some leaves to consider are chestnut, maple, or grape. Not all leaf-wrapped cheeses use spirits. Nettle, sycamore, or walnut are good choices here. Like with the herbs, you don’t want them to break down and become mush. I hope you enjoy your experiments whether in making the cheese or trying out a new cheese from your local market. Final Thoughts I hope you’ll give some thought to becoming part of our herd share program. We’d love to be of service to you. Come on out to the homestead and see where it all happens. Say hello to Claire and the rest of the girls. Pet the donkeys. Be sure to wear rugged shoes and/or boots. Animals are messy creatures and if it has rained, omg, the mud. I hope I’ve titillated your senses a little and you’re on your way to trying some new flavored cheese. Whether you’re making it from scratch or buying from your local market, your enjoyment is sure to be mooua, superb. If you enjoyed this podcast, please hop over to Apple Podcasts or whatever podcasting service you use, SUBSCRIBE and give me a 5-star rating and review. If you like this content and want to help out the show, the absolute best way you can do that is to share it with any friends or family who might be interested in this type of content. Let them know about the Peaceful Heart Farmcast. Thank you so much for stopping by the homestead and until next time, may God fill your life with grace and peace. To learn about herd shares: Visit our website Herd Share page To share your thoughts: Leave a comment on our Facebook Page Share this show on Twitter, Facebook and Instagram To help the show: PLEASE LEAVE A REVIEW for Peaceful Heart FarmCast on Apple Podcasts. Subscribe on iTunes, Stitcher Radio, Google Play Music, TuneIn or Spotify Donate on Patreon Website www.peacefulheartfarm.com Patreon www.patreon.com/peacefulheartfarm Facebook www.facebook.com/peacefulheartfarm Instagram www.instagram.com/peacefulheartfarm Locals Peacefulheartfarm.locals.com
New Year, same queers! Joe and Paul share the best that 2020 offered us and look forward to an even better 2021!
Braised Beef Short Rib sandwich with A1 aioli, melted Havarti cheese and real au jus. This might be my favorite sandwich in Greenville and it's not something I'd eat every day, rather it's a treat, something after a workout or a long ride. And it's the specialty of Woodside Bistro, a small, authentic diner in our Sans Souci neighborhood. Chef Ken Frazier is my guest on this episode of the show and we'll talk about that sandwich and the challenges of keeping the lights on during the mess that is 2020. Enjoy.
The Hamilton's crew opens the upstairs for the first episode live at the Sharp Cheddar table.
Lucy and Ian discuss "The Goonies" and try Ian's favorite mac & cheese: Artisan Crafted Cheddar Havarti mac & cheese!
Brian and Connie debate the merits of Mr. Bean and reveal things they did out of boredom as children (polishing noses, digging holes, etc.). They agree that Michael Phelps is welcome on the podcast, but Jordan Peterson is not, and conclude the episode by reviewing Peterson’s deeply unfortunate 12 Rules for Life. Music: Floppy Disks by Shane Ivers – https://www.silvermansound.com
Arjun and Vishnu return to their mac n cheese roots with another try on Cracker Barrel.
CIA agents Lutz (@intellegint) and Havarti (@charlesraustin) interrogate Walt Tremblay (@necrobranson) about his experience aboard the weed aliens’ spacecraft, his relationship with Bashar al-Assad, and his knowledge of Reid Gimball’s whereabouts.
CIA agents Lutz (@intellegint) and Havarti (@charlesraustin) interrogate Walt Tremblay (@necrobranson) about his experience aboard the weed aliens’ spacecraft, his relationship with Bashar al-Assad, and his knowledge of Reid Gimball’s whereabouts.
CIA agents Lutz (@intellegint) and Havarti (@charlesraustin) interrogate Walt Tremblay (@necrobranson) about his experience aboard the weed aliens’ spacecraft, his relationship with Bashar al-Assad, and his knowledge of Reid Gimball’s whereabouts.
CIA agents Lutz (@intellegint) and Havarti (@charlesraustin) interrogate Walt Tremblay (@necrobranson) about his experience aboard the weed aliens’ spacecraft, his relationship with Bashar al-Assad, and his knowledge of Reid Gimball’s whereabouts.
What if our eyes shifted from what we need to what we already hold in our hands? Meredith McDaniel is all about experiencing the hope and peace of God here and now by looking for the manna in her life and being a “manna maker” for others. Meredith is a licensed professional counselor in Davidson, NC, and owner of her private practice Milk + Honey. She just wrote her first book, In Want + Plenty: Waking Up to God’s Provision in a Land of Longing. Inside the pages, she takes us alongside God’s people as they escape from Egypt and wake up each morning to manna, God’s provision for them in desert places. Meredith tells us these four things about herself: “I love music. It is a daily part of my life.” “I really love Havarti dill cheese.” “Right now I have a thing for blue leather.” “Books have always been something I’m really drawn to…because of the stories that are inside.” Meredith and I talk about the longing that everyone feels and how it can unravel us, but that God is always pouring out abundance on our lives … we just have to look for it. If we can trace God’s hand throughout our stories, we can see the “manna” that reminds us of His presence and provision in our lives. I loved my time with Meredith. She is a calming presence and so inspiring. I hope she encourages you and helps you see the manna in your life! SHOW NOTES Meredith McDaniel’s Website Meredith’s book: In Want + Plenty: Waking Up to God’s Provision in a Land of Longing Milk & Honey Counseling Stop by my church Austin Christian Fellowship if you’re in Austin Get involved with Young Life Want to find a mentor? Sign up here for The Mentor Map here. Music by Sara Davis Regan Sara Davis Regan’s song about chronic longing. Keep in the know: Sign up for my newsletter here! Coming soon! The Grace Guide: Live Your One Beautiful Life Find my current book, Dear Daughters: Love Letters to the Next Generation here! UPCOMING CALENDAR EVENTS Here’s the info on Soul Care Saturday!! Pencil in The Grace Gathering for May 1st 2020
This week’s stories include a magic washing machine swap, a guy that steals cheese, some drag queens stealing clothes, and much more! Join hosts Addison and Lydia as they take you through their work stories, and work stories submitted by listeners! To submit your own work stories, go to www.whatthemonday.com
For a little change of pace, Popular Cheeses is today’s topic as I’m sure I’ve worn you all out with all of those raw milk podcasts. The recipe today is a fun, quick and easy method of making your own fresh cheese, or as the Mexican cheese lovers call it, queso fresco. I want to take a minute and say welcome to all the new listeners and welcome back to the veteran homestead-loving regulars who stop by the FarmCast for every episode. I appreciate you all so much. I’m so excited to share with you what’s going on at the farm this week. Today’s Show Homestead Life Updates Popular Cheeses Queso Fresco Homestead Life Updates Just a few quick notes here. The most important news first. Animals Updates We have a new calf. Cloud gave birth to Luna on the 23rd of November. She was a healthy and vigorous 70-pound heifer. Mom and calf are doing really well. The other cows are drying up for their winter respite from producing milk. Scott finished all of the blocks of the interior walls in the creamery. He is off to other tasks for the past few days. Fixing fences and preparing the pastures for winter grazing and hay-feeding as we move into the winter season on the homestead. The sheep and goats are doing well, though we are missing two goat girls. All of the goats were escaping, as goats do on a regular basis. Scott fixed the place in the fence where they were escaping but we are still missing two. Scott also moved the goats from one pasture to another so perhaps the stragglers simply haven’t figured out where everyone is at the moment. There are gates open at various places so they can get inside a pasture and closer to the main group. No sign of them for a couple of days. We will keep our eyes open and do some serious searching if needed. The Homeless Shelter I had the pleasure of making a meal for the women staying at the homeless shelter sponsored by our church. We always have an abundance of food and this is a great way to help those who are less fortunate. Homelessness is running rampant in the US. I could just complain about how bad it is and look for the government to step in and do something. However, I wanted to make a real difference. Most of these ladies are either mentally ill and incapable of caring for themselves or have issues with drugs and/or alcohol. It’s a difficult situation and one without an easy solution. I do what I can to ease their troubles with a good hot meal on a cold night. I’ll be providing these meals 2 to 4 times per month throughout this winter. Cooking for 30 is a challenge but I’m up to it. Last night, along with the meat loaf, green beans and chocolate cake, they got to try my very excellent mac and cheese. It was as big hit. The popular cheeses in that recipe are gruyere and cheddar which I will be touching on in today’s podcast. Popular Cheeses Let’s talk about some of the popular cheeses; how to recognize them and what to do with them. As I have talked about previously, cheese results from an interaction between milk and bacteria or an enzyme called rennet. For more information on basic cheesemaking please see my previous podcast, “The Basics of Cheesemaking.” In a nutshell, the milk proteins (casein) coagulate, forming the solid curds, which then are separated and drained from the liquid whey. Additional processing, both before and after coagulation and whey separation, include: adding special cultures and bacteria, yeast or mold; salting; pressing; aging; and curing. Various combination of these processes create the variety of cheeses available today. There are several subgroups that I will talk about today. Based on processing techniques, cheeses fall into a few select areas. There are hard cheeses, semi-hard cheeses, semi-soft cheeses, and soft cheeses which come in both fresh and ripened varieties. I’m going to give a very brief overview and description of a few popular cheeses and how each might be used in your home. Brief overviews and a select few is all I will have time for today. If you’d like more information, please comment below the podcast and I will answer your questions to the best of my ability. Hard cheeses Hard cheeses have been aged to reduce moisture content to about 30%. Hard cheeses often are used for grating. Maximum flavor comes from freshly grated cheese. Some of the most popular cheese in the category of “hard” follow. Asiago: asiago is an Italian cow’s milk cheese with a tangy, nutty flavor and a texture that varies depending on the age of the cheese. Asiago is white to pale yellow and melts easily. Wendy’s fast food restaurant makes an asiago chicken sandwich. This asiago is sliced, not grated but certainly melts well. Yum, yum. Parmigiano-Reggiano (Parmesan): True Parmigiano-Reggiano is a cow’s milk cheese from an area in Italy near Parma. The name is protected and can only be used when strict production guidelines are followed. The least of which is it must be produced in a specific area near Parma, Italy. It has a sharp, spicy taste and a very hard, dry texture. Parmigiano-Reggiano is always used grated or shaved. The knock-off produced in the United States and elsewhere is called Parmesan and does not match the flavor of the original. Parmigiano-Reggiano is used in gratins and pastas and as a topping for salads and other dishes. Pecorino-Romano: Made in central and southern Italy from sheep’s milk, Pecorino-Romano has a robust and piquant flavor and is noticeably salty. It can be served as a table cheese or grated for cooking. Again, the name is protected. In the US we know this popular cheese as Romano. Semi-Hard cheeses Semi-hard cheeses have a little more moisture content than hard cheese. They range from 30% to 40% moisture, giving them a firm, solid texture. Their flavors can range from mild to quite sharp, depending on age. Cheddar: With origins in Great Britain, cheddar is now the most popular cheese in the world. This cow’s milk cheese ranges from mild to sharp in flavor and has a dense texture. Orange cheddars owe their color to a vegetable die made from annatto seeds. Uncolored cheddars are pale yellow. Colby is a popular mild American cheddar cheese. Use cheddar in grilling and cooking, as well as on sandwiches and snack trays. Emmental: Emmental is the original cow’s milk Swiss cheese with very large holes caused by gases that form during ripening. It has a mild, nutty taste and comes in 200-pound wheels. Emmental is the classic choice for fondue, but it also is used in sandwiches and snacks and dessert trays. Swiss cheese is the Americanized Emmental cheese. Jarlsburg: Although jarlsburg is a cow’s milk cheese from Norway, it’s taste, fat content, and appearance are similar to the Swiss Emmental. Jarlsburg is used on cheese boards, in sandwiches and cooking. Gruyere: Another Swiss cow’s milk cheese, Gruyere, has a mild, nutty taste, moist texture, and small holes. Because Gruyere melts easily, it is suitable for cooking. It also can be served as an appetizer and as a desert cheese. I use it in fondue. Monterey Jack: Monterey Jack is a rich cow’s milk cheese from California. It ranges from mild and pale to a sharp and pungent yellow cheese. Monterey Jack sometimes contains peppers or herbs for flavor. It melts well, making it an appropriate choice for cooking. Provolone: Provolone is a cow’s milk cheese from southern Italy. It has pale yellow color and flavor that ranges from mild to sharp, depending on age. Provolone also comes smoked and in a variety of shapes, including cones, rounds, and cylinders. Use provolone in cooking, as well is in sandwiches or as an appetizer. Semi-soft cheeses Semi-soft cheeses have a moisture content of 40% to 50%. Their texture is smooth and sliceable but not spreadable. Semi-soft cheeses can be classified into two groups: the smooth, buttery cheeses and the veined cheeses which owe their distinctive appearance and taste to the veins of blue or blue-green mold running through them. Smooth, Buttery Cheese Fontina: Fontina is a nutty, rich cow’s milk cheese from Italy. It has a slightly elastic touch and a few small holes. Use fontina on dessert trays and in cooking. Gouda: Gouda is a Dutch cow’s milk cheese with a pale-yellow color and a mellow, buttery flavor. Mature Gouda has a firmer texture and a more pronounced flavor. Gouda often is packaged in red or yellow wax-covered wheels. Use gouda in cooking and serve it as an appetizer, with fruit, and on dessert trays. Havarti: Havarti is a cow’s milk cheese from Denmark. This pale creamy cheese is filled with many small irregular holes. These are mechanical holes related to light pressing as opposed to the Swiss cheese holes resulting from ripening cultures that produce gasses that form the holes. It has a mild, buttery taste and sometimes is flavored with caraway seeds. Havarti makes a fine addition to a snack tray or sandwich. Veined Cheeses Gorgonzola: Gorgonzola is a blue veined cow’s milk cheese from Italy. It has a distinct aroma and a tangy, pungent flavor that is sharper in mature cheeses. Its texture is smoother than that of other blue-veined cheeses, such as Roquefort or Stilton. Gorgonzola is used in sauces, on cheese trays, with fruit, and in mixed salads. Roquefort: Though similar cheeses are produced elsewhere, EU law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it is a recognized geographical indication. As with Emmental, Camembert de Normandie and many others, it has a protected designation of origin. Made from sheep’s milk, Roquefort is a crumbly blue-veined cheese with a pungent taste and strong aroma. Use Roquefort in mixed salads, Roquefort dressing, cooking, and as an appetizer or dessert cheese. Stilton: Stilton is an English cow’s milk blue-veined cheese. It has a crumbly texture, edible rind, and pungent tang. Traditional compliments to Stilton are fruit, walnuts, and port. Fresh soft cheeses Fresh soft cheeses are unripened cheeses with mild flavors and a moisture content of 40% to 80%. The high moisture content gives these cheeses a soft texture and short shelf life. Cottage Cheese: Cottage cheese gets its name from the fact that it was originally a home or cottage-made cheese. Commercial cottage cheese is made from skim, low fat, reduced fat, or whole cow’s milk and has a bland taste. It comes packed in tubs in small, medium, and large curd forms swimming in cream. Cottage cheese can be used in cooking and as an accompaniment to fruit or raw vegetables and salad. Queso Fresco: queso fresco is literally Spanish for fresh cheese. It is a Mexican cheese, traditionally made from raw cow milk or combination of cow and goat milk. Queso fresco is a soft, moist, curd style fresh cheese that’s bright, creamy, and pleasantly milky. In traditional Mexican cuisine, queso fresco is used as a crumbled or cubed topping to balance out the flavors in rich and spicy dishes. It’s a perfect stuffing cheese because of its soft yet compact consistency. Today’s recipe is how to make this treat quickly and easily. Feta: Feta is a great cheese traditionally made from sheep’s milk or a combination of sheep and goats’ milk. After the curd forms, it is salted, sliced, and packed in salt brine. Feta is a crumbly, white cheese with a salty tang that grows stronger with age. It is used in cooked dishes and salads and as an accompaniment to olives and bread. Chevre: Chevre frais, French version of fresh cheese. It is fresh goat cheese. Chevre is soft and spreadable with a mild but characteristic goat cheese tang. Many times, you will find herb and spice flavored versions. Use chevre in cooking, as a spread with crackers and raw vegetables, or on sandwiches. Marscapone: Marscapone is an Italian cow’s milk cream cheese with a rich, creamy taste and the silky, smooth texture. Use marscapone in desserts such as tiramisu, in sauces, and as a spread. Marscapone can also be served plain, with a sprinkle of cocoa or liqueur. Neufchatel: Neufchatel is a cow’s milk cheese, similar to cream cheese, from the Neufchatel region of Normandy. Neufchatel has a soft, creamy texture, and slightly tart flavor that builds as the cheese ripens. Use it the same way as cream cheese. My recipe, Skillet Chicken with Neufchatel Spinach Artichoke Sauce, can be found here. Mozzarella: Mozzarella is the firmest of the fresh soft cheeses. Traditionally mozzarella is a small oval cheese made with water-buffalo’s milk, although cow’s milk is now a common substitute. Fresh mozzarella is white and quite mild. It melts well in cooked dishes and often is served in salads with fresh tomatoes and olive oil and as a cold appetizer. Commercial mozzarella has a much firmer texture and a blander flavor. That version is often used shredded in cooked dishes and on pizza. Ricotta: All of the other cheeses before this one have been made from the curd part of the “curds and whey”. Ricotta is an Italian cheese made from the whey part of the “curds and whey” left after making use of the curds for other cheeses, such as mozzarella and provolone. Its uses are similar to those of cottage cheese, but its flavor is slightly sweeter. Ricotta has a smooth, slightly grainy texture. Use ricotta in baked goods and in pasta dishes such as lasagna. Italians also serve ricotta as a dessert cheese, sprinkled with sugar or salt, and as a filling for pastry. Ripened soft cheeses Ripened soft cheeses have rich flavors and a buttery smoothness. They are characterized by thin rinds and soft, creamy centers. Brie: brie is a French cow’s milk cheese with a white crusty rind and a buttery texture that oozes at room temperature when the cheese is fully ripe. Brie has little flavor before it is ripe and will stop ripening once cut. Overripe brie develops a strong ammonia odor. Serve brie when its center begins to bulge slightly. Include brie on appetizer and dessert trays, in sauces, and in pastry. Brie should be served at room temperature. Camembert: Similar to brie, Camembert is a cow’s milk cheese that originated in the French village of Camembert. It has a slight tang and the pasteurized version is generally milder than brie. Its shape is round as is brie, but with a smaller diameter. Its uses mirror those of brie. St. Andre: St. Andre is a French triple-cream cheese with a white downy rind and a slightly sweet, buttery taste. It is most often served as a dessert cheese. Queso Fresco Want to make queso fresco at home? Here is an easy recipe to make this homemade cheese that is a popular topping for tacos, nachos, enchiladas and tostadas. Many Latin foods use this ingredient and it is so easy. What You Need ½-gallon fresh whole, low-fat or skim milk 1 tablespoon coarse salt 3 Tbsp white vinegar What To Do Assemble a cheese cloth lined colander. Heat the milk and salt stirring constantly to prevent sticking. Bring it to a boil, turn the heat to low, and add 3 tablespoons of distilled white vinegar. Watch and stir. Almost immediately, the milk will separate into curds and whey. If not, add one more tablespoon of vinegar. Continue to stir gently to encourage whey extraction and curd formation. Drain into the cheesecloth-lined colander in the sink. Let sit for 5-10 minutes, until the cheese is cool enough to handle. Form the curds into a ball or disc while squeezing excess whey through the cheesecloth. At this point the cheese is ready to eat, but if you prefer a drier, firmer cheese, you can set it on a plate or a sheet pan with a plate on top of it. Use some kind of weight — cans, pots and pans, or books — to press it down for 15 more minutes or up to a couple of hours. Crumble over tacos or enchiladas, or sprinkle into a salad. Slice as a side with your morning sausage and eggs. Notes: This cheese is not a melting cheese. It is best enjoyed as is, fried or baked — just as long as you don’t need it to become gooey. Final Thoughts That’s a wrap for today’s podcast. I hope your holiday season is going well and you find it in your heart to help those less fortunate than you in whatever way you can. We are blessed with food that others need and, though time is often short, I’m making it happen and getting it to them. There is a lot more information on types of cheeses available for download in pdf form on our website. Link in the show notes. And give that queso fresco recipe a try. Less that a half hour and you can have your very own homemade cheese. If you enjoyed this podcast, please hop over to Apple Podcasts, SUBSCRIBE and give me a 5-star rating and review. Also, please share it with any friends or family who might be interested in this type of content. As always, I’m here to help you “taste the traditional touch.” Thank you so much for stopping by the homestead and until next time, may God fill your life with grace and peace. References The Basics of Cheesemaking Taste of Cheese Free Downloads Skillet Chicken with Neufchatel Spinach Artichoke Sauce Recipe Link Queso Fresco To share your thoughts: Leave a comment on our Facebook Page Share this show on Twitter, Facebook and Instagram To help the show: PLEASE LEAVE A REVIEW for Peaceful Heart FarmCast on Apple Podcasts. Subscribe on iTunes, Stitcher Radio, Google Play Music, TuneIn or Spotify Donate on Patreon Website www.peacefulheartfarm.com Patreon www.patreon.com/peacefulheartfarm Facebook www.facebook.com/peacefulheartfarm Instagram www.instagram.com/peacefulheartfarm/
We are stepping up to some "intermediate" level cheese making. Let's put that cheese press to use. These cheeses make use of various active cultures, involve a few more steps, and often require aging for a prescribed period of time. Today, we're following a recipe to make a dill Havarti cheese.
Friday September 27th (00:00) The crew is not pleased with the intro song. Havarti cheese event tonight. A Kangol hat. (8:30) We like the Diplo and Jonas Brothers song! Black Cloister is closing. (15:08) J. Lo and Shakira have inspired today’s One Has To Go. (23:04) GM will take care of its workers benefits, not the union. Get going with TPD. Paranormal fun at the CAC tomorrow. Floyd on football! (33:21) J. Lo and Shakira on two women headline the halftime show. Bring It On 2k20? No dressing up for the Joker movie. (40:54) Things you cover your eyes with, ways you can spend a thousand dollars quickly, and more in the Five Second Rule. (48:28) My FRIEND Rachel ValisKlotz is here because for the 6th year I get to host the Out Of The Darkness walk, an event to fight suicide. (1:00:55) Someone will be responsible for Mac Miller’s death. (1:09:16) PFOL and our guest from Hull Prairie, is on with us! (1:17:18) Things that give you chills. This went poorer than I expected. (1:25:48) Lucy is gonna wrap us up with some interview questions.
Recorded 17MAY2019 - We weather a blizzard of umlauts and recover by the fire with a soothing Havarti. Down the hatchen!
Morgan turns the Roquefort over a few times eying it. He weighs it with a little bounce in his hand, and sets it back. He picks up a dill Havarti, and tries to smell it through the plastic. Not getting anything, he quickly moves to mime a close visual inspection. Looking over his shoulder, Morgan returns it to the cooler.Under a fast worsening knit brow, Morgan's eyes scan the refrigerated display looking for anything familiar to guide their ship back out of the deep waters. Gruyere, Camembert, Jarlsberg, Butterkase, Stinking Bishop, Gloucester, Gouda, Goudam ("are those the same thing?"), Mascarpone, Oscypek, BellaVitano, Aged Cheddar, Brie."Wait! Go back! Cheddar. I think I had that on a burger once. Why is it aged, though? It doesn't look right. Isn't cheddar supposed to be traffic cone orange?"Having regained some measure of bearing, Morgan sets the fifteen dollar cheese in his basket. He sighs a relieved sigh, full of the embryonic groans of myriad proto-curses. He blinks several times trying to tune out the sick green noise of the fluorescent lights. He sniffs sharply, swallows, and keeps shopping.At the register, Morgan rings up his Dr. Pepper Ten, his Too Much Goddamn Stuf Oreos, a loaf of white bread, the sanitary napkins he was there for in the first place, and the Store-brand American Singles he talked himself into getting immediately after leaving the cheese display. He had come so close to good taste, but today wouldn't be the day.Morgan carefully lays the bread in the bottom of the bag, sets the remaining groceries on top of it, pays, and leaves. On the drive home, Morgan thinks to himself "Did I forget condoms?" He laughs out loud at the joke in his mind, and turns up the radio.This week we talk about cheesy games with guest Rich Meister.Enjoy the show.Times:MK 11 - throughoutIntros - 0:27Steamworld Quest - 15:30My Time at Portia - 20:31Cheese - 28:40Listener Comments - 50:33Sassy Dicks ad - 1:16:14Weekly Polls - 1:22:20
Steve Kragenbrink from Woods Humane Society came by to talk about "Havarti" an Orange Tabby who would Love to be a part of your life. And there's a Valentines Weekend special at Woods!
So, it looks like millennials are now killing terrible processed cheese. More power to 'em! Also, what's the favorite cheese in YOUR state? Also also, naked restaurants continue to shutter. It's a wild ride.
This week on Foodies Watching Movies!!! Veronica, Nate and returning guest Sara from GallifRadio recap several food adventures, walk you through some tasty sandwich recipes (one you can find below!), a previous unreleased movies catches their attention, and SCOTT EARNED THE POWER OF LOVE as we dish on one of our all time favorites Scott Pilgrim vs. the World. All this and so much more!!!!** Pulled Maple BBQ Chicken **Crock Pot (Low Heat)- 1 1/2 Cups of Water- 3 Medium Chicken Breast (1 - 1 1/2 lbs.)- Black and White Pepper (Preference to taste...I Used A LOT)- Garlic Sea Salt (4 Tablespoons)- Coarse Sea Salt (2 Tablespoons)- 2 Dashes of Nutmeg (Forgot to mention on the show....)--Let Cook for 3 Hours on Low Heat--After Chicken has cooked for the desired time drain water and shred chicken in crock pot. Add the following once the chicken is shredded.- 3 or 4 Tablespoons of Butter (To Preference)- 3/4 Bottle of Sweet Baby Ray's Maple Barbecue SauceBONUS INGREDIENT - Maple Syrup (1 Tablespoon)Mix and let chicken cook on low heat for the duration of your next steps (or wait an hour for extra flavor)Go Ahead and get a pan or griddle heating up, once hot slather it with butter, you want to make sure to toast both sides of both pieces of bread. Once you flip and the first toasted side is up add one slice of cheese (Provolone or Havarti work best)Take your bread off the fire and add the Pulled Chicken, cut your sandwich in half (diagonally like a sane person) and Enjoy!!! Click Here for Exclusive Content! Subscribe on iTunes! Subscribe on Podbean! Get us on Stitcher!Listen on Spotify! Like Foodies Watching Movies on Facebook! Follow Foodies Watching Movies on Twitter! Look At Our Delicious Food on Instagram!
From the moment you park to dine at the Malibu Farm Pier Cafe, you get the Malibu vibe: fresh, old, new, exciting, chill, and dreamy... and it only gets better from there. After a short stroll, you’re in the restaurant and it feels like Massachusetts has drifted to the West Coast; a little bit of Martha’s Vineyard sprinkled with Chatham charm. And like the Vineyard, this isn’t a cheap trip – but it is forkilicious! Debi’s order: crab cakes with caper aioli sitting gently on a bed of tomatoes and arugula Fried egg panini with bacon Grass-fed beef burger on a brioche bun with Havarti cheese, pepperoncini aioli, tomato, arugula, red onion, and cabbage slaw Swedish mini pancakes with raspberries Are you ready for an adventure? Because I want to show you a side of the LA food scene that most people will never get to see! When you join me for a LA Food Adventure, we will visit 6 restaurants to fill your belly, taste some drinks, socialize with some incredibly cool people, and get behind-the-scenes access that others aren’t privy to. You can learn more and reserve your spot at lafoodadventures.com. Resources: Make a reservation at malibu-farm.com How many dropping silverware were you able to identify? Let me know in an email & I’ll enter your name into a t-shirt raffle giveaway: dsalty00@gmail.com Just Forking Around is produced by Podcast Masters
Gæst: Betina Hjorth fra Astma-Allergi DanmarkDen rødklædte konge af toast-ost og kontorkøkkener. Vi smager på osten, som du troede, du kendte: 70’ernes elskede Havarti-ost – og dykker ned i dens historie. Betina Hjort fra Astma – Allergi Danmark kommer på besøg og forklarer, hvorfor ost giver Minna problemer med mavsen.
What kind of food are you searching for when heading to a diner? Diners are great standbys for delicious "greasy spoon" meals, whether you're there for breakfast, lunch or dinner. We talked to three panelists this week about the American institution where you can grab a seat at the counter, eat a great omelet or sip coffee while finishing off a slice of pie. Let's get into it. Welcome to "The Great Food Debate," where we discuss the best food, drinks and specialties found in central Ohio. This episode's panelists are: • Vince Tornero, host of In the Record Store podcast and captain of In the Record Store • Jim Fischer, arts editor for Columbus Alive • Erin Edwards, dining editor at Columbus Monthly Where can the best diner be found in central Ohio? • Vince's pick: Jack and Benny's (locations in Clintonville, Dublin and downtown Columbus) • Jim's pick: Tommy's Diner (914 W. Broad St., Franklinton) and Jack's Downtown Diner (52 E Lynn St., Columbus) • Erin's pick: Philco Bar + Diner (747 N. High St., Short North) and German Village Coffee Shop (193 Thurman Ave., German Village) Other diners or meals mentioned: • Gut buster breakfast at Jack and Benny's • Grilled cheese with Havarti and Nutella at Philco Bar + Diner • Hamburger Inn Diner (16 N. Sandusky St., Delaware) • Nutcracker Family Restaurant (63 E. Broad St., Pataskala) • 3 Brothers Diner (3090 Southwest Blvd., Grove City) • Starliner Diner (4121 Main St., Hilliard) • Cap City Fine Diner and Bar (locations in Dublin, Grandview and Gahanna) • Michael's Goody Boy Diner (1144 N. High St., Short North) • Stav's Diner (2932 E. Broad St., Bexley) • Canal Wigwam (4 S. High St., Canal Winchester) • Grill & Skillet (2924 E. Main St., Columbus) • Golden Donuts & Diner (1928 Lockbourne Road, Columbus) New episodes are released every Friday. Subscribe to our podcast on iTunes, Google Play and Stitcher. Have any suggestions on what we should talk about? Email us at online@thisweeknews.com or tweet us at @ThisWeekNews. After you subscribe, the latest episodes will be downloaded automatically to your phone or tablet so you can listen during your commute while working out or making dinner. This podcast was produced by Scott Hummel, ThisWeek assistant managing editor, digital.
After a week off we are back with our cheesiest bracket yet! 16 of the best, and most easily accessible, cheeses in all the land. First, we did record this about an hour after Game 2 of the Dubs/Rockets so we start with 3 minutes of NBA (0:30) before we dive into the bracket discussion (3:42). First round match-ups include: Monterey Jack vs Feta(6:30) Provolone vs Swiss (10:30) American vs Blue (14:00) Havarti vs Mozzarella (18:45) Pecorino Romano vs Brie (22:00) Manchego vs Gorgonzola (25:45) Gouda vs Gruyere (28:50) Cheddar vs Goat (32:35) A lactose Elite 8 (35:22) left us with the Final Four Fromages (40:00) before we spent the last few minutes talking about the latest Supreme Court ruling on gambling (47:45). As always, thanks for listening!
Ep. 33 Nick Eaton is back and he's cheesier than ever - cause we're talking about cheese. We explain how cheese became a building block to our lives, we run through some historical cheese trivia, we discuss some of our favourite methods of putting cheese in your face hole. So if you're curious about cycloptic cheese or you're just looking for a new party treat (it's Devils on Horsebacks), this is the episode for you! Music credits: Intro sample: “March of the Spoons” Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License creativecommons.org/licenses/by/3.0/ Outro sample: “Port Horizon” Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License creativecommons.org/licenses/by/3.0/
Can you name the best cheese? Ryan Dobosh, Mark Siano, and Jeff Schell stink up the joint with a very cheesy episode. Mark munches on Brie rind. Ryan cruises the neighborhood with his shirt off. Jeff has the food palate of a five-year-old. Special guest appearance by Billy Dee Williams. ⭐⭐⭐⭐⭐ Please rate and review us on iTunes or Spotify or in whichever platform you use. (Unless you're one of those weirdos who uses Stitcher or something.) Reviews definitely help us stand out in a sea of podcasts. If you don't, the terrorists have already won. For a complete library of past episodes of The Habit Comedy Podcast, visit www.TheHabitComedy.com.
This is our first episode. We talk about Havarti.
Infinite fools gold, pizza cornucopia, & dinner jello
Infinite fools gold, pizza cornucopia, & dinner jello
Infinite fools gold, pizza cornucopia, & dinner jello
In Chapter 3 of our fanfiction, Triple H introduces a tournament for all the wrestlers, while the UnderTaker continues to struggle with marriage issues. A complicated love triangle (or square?) causes problems for the MichaelTaker. Is it too late for him to be saved?
W.O.W. , snots, Havarti, Ruth and did Gerk's boobs got bigger?!?
Put on your daddy hats and join Ryan and Taylor in the studio this week as they discuss global button sizes (not as boring as it sounds!), pockets in the middle of shirts (EXACTLY as boring as it sounds!) and what exactly would constitute a witch's breakfast. They'll be joined this week by Florence Griffith Joyner's stopwatch-headed, glass hoofed homunculi, who you can see every week at Harold night at the UCB theater probably.
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