sharp cheddar grated from a block

Definitely not hating on cheddar but next time look into using farmer cheese.

KJS says sharp cheddar, I use mf sharp cheddar



Last one:




First set, balls a little too big:




Last set, now a seasoned veteran:




28 total:

Looking good.

Production line boiling, shocking & cooking:




Final step:




Fin. Baker's dozen going in the fridge for this weekend. Will Kevin & Mel again:

Those look awesome


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nice work 27. looking forward to feedback from KJS (he obv. can't taste them but might have some tips on your process).

On attempt 1 I lowered the burner heat to the lowest setting (lo) and it took forever to cook the rice, and the water hadn't reduced so I cooked it for an additional 10 minutes or so which resulted in the rice being overcooked and mushy. On attempt 2 I lowered the heat to the second lowest setting, which cooked the rice in the time it was supposed to, but as I said it would not stick.

For attempt 3 I used a rice cooker with the recommended rations of rice/water. I am cooking sushi again tonight, my plan is to use the rice cooker and add a bit more water than last time to help with the stickiness.

I use Nishiki because that's what the dude at the Asian market pointed me to.

those look awesome. BTW, the mention of KitchenAid made me feel compelled to post that I got the noodle roller attachments recently. They rock. Not a huge fan of the meat grinder attachment and I would definitely recommend just buying a decent meat grinder if you plan to use it semi-regularly or to do larger amounts of sausage, etc. The noodle rollers are sweet af though.

I want pierogies now. or latkes.

27 we need the money shot.

27 we need the soundtrack was sabbath or slayer involved?

if you're a stickler about SHARP cheese then you should care about the music just as much, right?

wow!

da_nit, do you use vinegar or lemon juice to make your farmer cheese and do you season it with anything special beyond salt?

Um...I buy mine from some old Polish lady at the Broadway market in the old East Buffalo Polish ethnic ghetto.

That being said I was looking into it today seems relatively straight forward. Basically pressed cottage cheese? BTC if you have some tips I’d be interested in giving it a go but would probably wait to the Thanksgiving holiday season.

Process was spot on. Only comment would be way more butter at the final cook.

Feeling proud to have contributed to your mealtime.

Pics of Broadway market,




BTC any idea what these ladies are making?



Also almost walking distance to the market is the old train station.

Also: no sauerkraut?

Sauerkraut with cheeses and potato pirogies?

This is so wholesome. Great cook 27, great recipe KJS I’ve had it bookmarked for years.

8 El Timon, I usually use 1.1 water to 1 rice using the rice cooker. Also consider soaking the rice for an hour before cooking.

Also, are you mixing in the vinegar mixture while the rice is super hot? The rice should be fairly sticky clumpy before adding the vinegar mixture, its only through the mixing and the fanning that the kernals separate out so if its not sticking enough, it might be also due to too much vinegar mixture.

Wife made baozaifan (clay pot rice) with cured duck and lap cheong



Upskirt pic of the bottom rice crust



Lamb and daikon stew

Funny I left this out not realizing it was the money shot. Sauerkraut was the one missing ingredient KJS, but I have some left. Will also pound the butter next time.

Sauerkraut and potato pierogies are my favorite.

I don't know how you guys do it, I can't handle anything dough related.

Needs farmer cheese and sauerkraut.

Ha I kid those look great.

Thanks for the tips. I'll soak the rice next time and wait for some time before mixing the vinegar. Last night's rice turned out fairly well, but I needed a lot of moisture on my hands to avoid sticking while I was shaping the sushi.