109 posts tagged with cheese.
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'buttery and mellow, with hints of lemon'

"Good fresh goat cheese is a special and important thing. It should be moist and creamy, without a hint of graininess. Its flavor should be clean and fresh, mouthwateringly tangy but not astringent, lemony but also milky and balanced. An unaged cheese has nowhere to hide its faults."
Beyond Chevre: 10 Essential Goat Milk Cheeses to Know and Love - by Liz Thorpe at Serious Eats [more inside]
posted by joseph conrad is fully awesome on Aug 28, 2015 - 27 comments

"Your body is not a temple, it's an amusement park. Enjoy the ride."

If cuisine drives (or helps) you decide your travel plans, USA Today's list of food favorites covers Best Farmers Market, Best Food Trail, Best Food Factory Tour, Best Al Fresco Dining Neighborhood and Best Local Food Scene. All those lists are pretty self-explanatory, except for the food trails, which aren't even fully described in the more verbose slideshow of the top 10. And of course there are more than 10 food trails in the US (not to mention abroad), so let's dive in. [more inside]
posted by filthy light thief on Aug 23, 2015 - 13 comments

Next Step: Cheese Subs... No, real homebrew submarines. In the Baltic.

Russian police have smashed an international smuggling ring moving product with an estimated street value of 3 billion rubles into the country. The product? Cheese. Officers recovered some 1,000 pounds of cheese and cheese paraphernalia (rennet and printing equipment for making counterfeit labels). The ring was supplying a growing underground black market for cheese in Russia. [more inside]
posted by Naberius on Aug 19, 2015 - 35 comments

"4. Thou shalt not refrigerate fresh mozzarella"

10 Common Crimes Against Cheese You Don't Have to Commit - Serious Eats piece by Niki Achitoff-Gray. Previously: 7 Secrets To a Beautiful Cheese Board [more inside]
posted by joseph conrad is fully awesome on Jul 31, 2015 - 54 comments

🍴

“Something old, something new, something goat, and something blue.” 7 Secrets To a Beautiful Cheese Board:
The first thing to remember when creating a cheese plate is that you want a good balance of flavors (strong to mild), textures (soft, semi-soft, semi-hard, and hard), colors, shapes, and sizes. It’s helpful to find a reputable local market with a cheese counter, and become acquainted with the cheesemonger and the cheese. All of the cheesemongers I know are not only happy to talk cheese, but are happy to let customers sample before they buy.

posted by Fizz on Jul 4, 2015 - 56 comments

No Animals Were Killed in the Making Of This Cheese

You Can Thank Genetic Engineering For Your Delicious Cheese (io9) Eventually, calf stomachs became a byproduct of the veal industry. But in the 1970s, America’s growing appetite for cheese collided with its mounting aversion to killing newborn cows. Anticipating a crisis of supply and demand, researchers turned to a then-unprecedented technology in food science
posted by CrystalDave on Jun 15, 2015 - 56 comments

A Sour Cream And Bacon Delivery System

Get the quick and easy fully-loaded wedge salad you need, nay, deserve.
posted by The Whelk on Jun 7, 2015 - 72 comments

I've got yer terroir right here

Scientists create toe cheese from human toe bacteria. "Cheese is known for its stinky odor. But, cheeses at one exhibit at the Science Gallery Dublin in Trinity College Dublin come from an especially smelly source -- human toe, armpit, belly button and mouth bacteria.

"Selfmade, which is part of the Grow Your Own…Life After Nature exhibition, features different “microbial sketches” of cheeses created with bacteria samples from various people. Each cheese supposedly smells similar to the donor’s body odor."
posted by Johnny Wallflower on Apr 22, 2015 - 63 comments

It's the Leaning Tower of Cheese-A

We've had many leaps and bounds in 3D printing technology over the last few years, but this video finally answers the question which will surely bring us to a new frontier of the industry: what happens when you put spray cheese in it? [more inside]
posted by a manly man person who is male and masculine on Mar 31, 2015 - 35 comments

“When the Cows Come Home,”

In 1900, the average dairy cow in America produced 424 gallons of milk each year. By 2000, that figure had more than quadrupled, to 2,116 gallons. We explore the incredible science that transformed the American cow into a milk machine—but we also uncover the disturbing history of prejudice and animal cruelty that accompanied it. Along the way, we’ll introduce you to the insane logic of the Lifetime Cheese Merit algorithm and the surreal bull trials of the 1920s. This is the untold story behind that most wholesome and quotidian of beverages: milk. Prepare to be horrified and amazed in equal measure.

posted by infini on Feb 17, 2015 - 33 comments

It also means "unboil" is now a word.

Scientists unboil an egg, and it may be a big deal. "This method … could transform industrial and research production of proteins," Such as new, and much faster ways of producing anti-bodies to fight cancer and cheese-makers who could use recombinant-proteins to improve their products.
posted by quin on Jan 26, 2015 - 29 comments

Birdies, prunes, cheese and whiskey: smiling (or not) for the camera

... in the Victorian era (1837-1901), a small, tightly controlled mouth was considered beautiful. They took their cues from much of Europe's fine-art portraiture. Some say photographers even suggested those posing say "prunes" to heighten the effect. Smiling was something captured on children, peasants and drunkards, hardly something you'd want for your family legacy.

Then, there was the matter of oral hygiene.
Advances in dental care and ubiquitous technology: why people started smiling for the camera, and why we say cheese, with a whistling bird, some whiskey, and a little flash game thrown in for good measure. [more inside]
posted by filthy light thief on Dec 19, 2014 - 10 comments

How To Make The Perfect Grilled Cheese Sandwich

How to make the perfect grilled cheese sandwich. (SLGuardian) [more inside]
posted by turbid dahlia on Nov 5, 2014 - 90 comments

Where the hell is there a gorilla in the movie? We don’t need a gorilla!

This is a tale nobody wanted to be told. It’s a cautionary tale about an obscure 1980s horror movie cobbled together from work by two separate groups of filmmakers working on the same set with two totally different casts. There’s also a savage businessman, crooked real-estate dealings, betrayal, madness, death, ex-Green Berets, ex-porn stars, and one of the founding fathers of the United States. - The Dissolve on "Spookies"
posted by The Whelk on Oct 15, 2014 - 17 comments

How to eat: chips

A guide on eating chips the British (correct) way.
posted by Ned G on Sep 29, 2014 - 120 comments

Apple, caramel, and brie.

29 life-changing quesadillas you need to know about. Buzzfeed, gloriously cheesy list on one page.
posted by smoke on Sep 6, 2014 - 51 comments

The Interstate Limburger War of 1935

"Burkhard challenged Miller to a 'Cheese Duel': Burkhard and Miller would sit at a table, and if Burkhard could cut a piece of Limburger cheese and Miller not wretch, Miller would be forbidden from complaining about Wisconsin and her cheese ever again." [more inside]
posted by Iridic on Aug 11, 2014 - 44 comments

Cheesy Feet

Fondue slippers, that is all.
posted by arcticseal on Jul 3, 2014 - 21 comments

First they came for your raw milk, then your Parmigiano Reggiano

This week the FDA announced it will not permit American cheesemakers to age cheese on wooden boards, potentially destroying the ability to make or import a wide variety of artisanal cheeses. Despite being legal in the various cheese making states and having been used for hundreds of years, the FDA is cracking down under the Food Safety Modernization Act. A sampling of cheeses impacted: Pleasant Ridge Reserve, Cabot Clothbound, Marieke Feonegreek, Bleu Mont Bandaged Cheddar, along with parmesan, aged cheddar and the only American produced Limburger. [more inside]
posted by Muddler on Jun 10, 2014 - 354 comments

My team worked for months on this post.

Facebook, Twitter, and Instagram have become increasingly crowded with branded accounts seeking their attention. Every few seconds, your favorite brands are tweeting at you. But what most people don't know is how much time and effort goes into curating these accounts, writing tweets, and filling your news feed with content people actually want to see. For instance, it can take a team of 13 social media and advertising specialists up to 45 days to plan, create, approve, and publish a corporate social media post. The story of Huge Inc. and President Cheese.
posted by Horace Rumpole on May 27, 2014 - 162 comments

Udderly complex

Milk products and production relationships. An elaborate, color-coded Wikipedia diagram showing both common pathways such as raw milk to cream to butter, and more esoteric pathways to products such as quark, pasta filata, and schmand.
posted by grouse on Mar 9, 2014 - 32 comments

As Easy As Folding A Waffle

Taco Bell's latest food experiment: waffle-based breakfast tacos.
posted by The Whelk on Feb 26, 2014 - 147 comments

Hobbits would only drink ales since lagers are not found on Middle-earth

So, you want to eat like a hobbit do you? The big old dragon of Middle-Earth recipes is the charmingly retro 'Middle-Earth Recipes' (now with a more modern and photo-friendly blog version ) from which NPR's Beth Accomando has complied an all-day feasting menu suitable for marathon watching (or reading) assorted Lord Of The Rings media while Recipewise sticks to foods served by Bilbo in The Hobbit itself and explains the Victorian convention of high vs. low tea. (Author Diane Duane's own Hobbit-inspired recipe, Took Family Seed Cake can be made with poppy rather than caraway seed if that's your thing) Need something to do while digesting? Why not read about the history and meaning of the rural comfort food in Tolkien at Strange Horizons " Well Stocked Larders: Food And Diet Of Hobbits" by Stephanie Green.
posted by The Whelk on Dec 15, 2013 - 45 comments

Blessed are the cheesemakers

Bacteria from personalities has been used to make human cheese as part of an exhibition on synthetic biology in Dublin. This included cheeses grown from bacteria from various belly buttons, noses, armpits, tears, mouths and toes. If that's a bit too strong for you, then other exhibits in the show include humans reproducing dolphins for food, and mice cloned from Elvis Presley's DNA.
posted by Wordshore on Nov 20, 2013 - 40 comments

7 Reasons Getting A Kitten Is Awesome And Also Terrible

'I can't sleep comfortably anymore, because she requires the exact center of the bed, meaning I have anywhere between 1-3 limbs dangling off the edge of the bed. Sometimes while she sleeps, in order to make myself feel better, I whisper to her, "I saved your life, I can take it away."' [more inside]
posted by billiebee on Nov 15, 2013 - 62 comments

FDA Cheese Ban: Mite vs. Right

Despite the cries of "Save the Mimolette!", the FDA has decided to ban the sale of the French cheese Mimolette over mites used in the rind. [more inside]
posted by Room 641-A on Nov 6, 2013 - 50 comments

Good luck, bad luck, who knows?

In 1987, alongside another popular first-run syndicated show (perhaps you've heard of it?), a horror anthology series premiered, and together they spearheaded a massive wave of first-run syndication genre shows including, but by no means limited to, "War of the Worlds", "Hercules: The Legendary Journeys", "Xena: Warrior Princess", "Forever Knight", and "Babylon 5". [more inside]
posted by Mister Moofoo on Sep 12, 2013 - 22 comments

'Ploughboy's Lunch, Harry, please'

'The ploughman's lunch is a UK pub meal who's core components are cheese, chutney, and bread. It can also include such items as boiled eggs, ham, and pickled onions, and is accompanied with beer.' [more inside]
posted by panaceanot on Aug 12, 2013 - 92 comments

15 ways to waste your day online with Tim Holman

tholman.com is the playground and folio of interactive developer Tim Holman, where he has posted 15 different projects, both interactive (fizzy cam [info/demo]; ZenPen; Texter; and Image Nodes) and passive (Meet the Ipsums, more than 30 text generators, from corporate to batman; the useless web; dripping paint). [more inside]
posted by filthy light thief on Aug 7, 2013 - 8 comments

Dramatic Lactose Intolerant Sobbing

"During the most recent ice age, milk was essentially a toxin to adults because — unlike children — they could not produce the lactase enzyme required to break down lactose, the main sugar in milk. But as farming started to replace hunting and gathering in the Middle East around 11,000 years ago, cattle herders learned how to reduce lactose in dairy products to tolerable levels by fermenting milk to make cheese or yogurt. Several thousand years later, a genetic mutation spread through Europe that gave people the ability to produce lactase — and drink milk — throughout their lives. That adaptation opened up a rich new source of nutrition that could have sustained communities when harvests failed." - The Milk Revolution - how a single mutation expanded (some) of humanity's diet. (Nature.com)
posted by The Whelk on Aug 2, 2013 - 158 comments

You don't win friends with salad

Iowa State Fair officials have announced 10 new food options for the 2013 fair, in addition to the eight announced earlier this month. These include maple bacon funnel cake and deep fried prairie oysters, and join old favorites including deep fried butter on a stick, pork chop on a stick, and over 60 other foods (on a stick). [more inside]
posted by Wordshore on Jul 22, 2013 - 130 comments

We choose to run after the cheese on this day and break the other limb

The annual cheese-rolling event, now unofficial and unsanctioned, has taken place at Cooper's Hill. 3,000 people attended this year, watching several races down the steep Gloucestershire hill. After a police warning to the 86 year old maker of previous cheeses concerning legal liabilities, a foam disc was used as a stand-in cheese. Despite failing to raise funding for a inspirational documentary, Kenny Rackers, an American cheese racer, attended and won the first race. [more inside]
posted by Wordshore on May 27, 2013 - 26 comments

Mennonites in Mexico

If you fancy diversity in cheeses, you might have come across queso Chihuahua, or Chihuahua cheese, a Mexican semi-soft cow milk cheese. But if you're in the Mexican state of Chihuahua, the cheese is called Queso Menonita or Campresino Menonita, for the Mennonites who first made the cheese in this region. The Mennonites in Mexico are a small but growing socio-religious pocket of that has retained much of their traditional Dutch and German heritage, despite a series of moves, from Russia to Canada, and finally Mexico. Mexican photographer Eunice Adorno spent time with Mennonites in Durango, capturing moments in their lives. [more inside]
posted by filthy light thief on May 16, 2013 - 18 comments

According to FDA standards, the sauce is technically not “cheese"

The history of baseball stadium nachos.
posted by Chrysostom on May 13, 2013 - 58 comments

World's largest inadvertent cheese fondue

When a lorry transporting 27 tonnes of Norwegian cheese caught fire in the Brattli Tunnel at Tysfjord, it kept burning for five days, with the tunnel still closed down for traffic. The cheese in question, Brunost, is made by slowly boiling (goats) milk, cream and whey together until the water evaporates and the milk sugar caramalises, which gives the cheese its brown colour. As the Norwegian fire services found out the hard way, its high fat and sugar contents also means it burns well. Something that might have come in useful during the Dutch cheese wars between Edam and Woerden, as immortalised in this commercial; Edammer cheese just couldn't get hot enough.
posted by MartinWisse on Jan 23, 2013 - 44 comments

AWESOME & PROOF GOD EXISTS

Miami Connection: Full of ninjas, rock and roll, and tae kwon do action, this 1987 megablockbuster-in-waiting finally hit theaters outside Orlando last year after a serendipitous eBay auction and a proper release by Drafthouse Films.
posted by cthuljew on Jan 5, 2013 - 21 comments

Santa Baby

Martians. Nuff said.
posted by timsteil on Dec 25, 2012 - 13 comments

"how we learned to stop worrying and embrace the abstraction"

A Brief History Of Money [more inside]
posted by the man of twists and turns on Dec 16, 2012 - 53 comments

The secret sex of cheese

The hard-core kinky action inside your slice of Camembert.
posted by Chrysostom on Dec 13, 2012 - 61 comments

And he looks pretty excited about it.

Novak Djokovic buys the world’s entire supply of donkey cheese.
posted by 256 on Dec 11, 2012 - 58 comments

IT'S MY LIFE.

It's My Life Whatever I Wanna Do
posted by azarbayejani on Dec 4, 2012 - 26 comments

Armpit Cheese

"The milk curds were then strained and pressed, yielding unique smelling fresh cheeses" "These cheeses are scientific as well as artistic objects" [more inside]
posted by dubold on Nov 30, 2012 - 31 comments

We've Got Movie Sign!

The Random-MST3K-O-Matic mst3k.me shows you random Mystery Science Theater 3000 episodes on YouTube. /random gets you a random episode, /joel gets you a random Joel episode, and /mike gets you a random Mike episode. [via mefi projects]
posted by The Whelk on Sep 20, 2012 - 102 comments

Operation Flood

India mourns Dr Verghese Kurien who passed away today at age 90. If you have eaten butter in India, or been able to add a spot of milk to your tea, then you've experienced the impact of Operation Flood — the largest dairy development program in the world. Operation Flood helped India become the world's largest milk producer by 2010–11, with close to 17 percent of the global production. Gujarat-based co-operative, the "Anand Milk Union Limited", often called Amul, was the engine behind the success of the programme. While much more can be said about Dr Kurien's work with dairy farmers, cooperatives, milk production as well as his awards and honours, his best known legacy is perhaps the creation of the Amul brand. The little girl who knew just how to poke India's funny bone has her very own Previously.
posted by infini on Sep 8, 2012 - 12 comments

CRASH AND BURN

The Onion's AV Club Asks: Just How Prescient Was Hackers Anyway?
posted by The Whelk on Apr 13, 2012 - 111 comments

Science. Fun. Community.

Water your brain so you can grow stuff in there.
posted by iamkimiam on Mar 16, 2012 - 45 comments

Grown-Up Bacon Mac & Cheese

This is the perfect recipe for those of you who like to enjoy a big bowl of macaroni and cheese for dinner and absolutely nothing else. It’s beautifully flavored, creamy, cheesy, and with the smokey bite of crisp salty bacon on top?? Oh man, you guys are in for a treat — I’m not even kidding. It’s amazing. (previously)
posted by Trurl on Feb 3, 2012 - 111 comments

Cheese Ball Invitational

In December, food blog Cheese and Champagne announced its first ever Cheese Ball Invitational. Today it revealed the six finalists (follow links for recipes). [more inside]
posted by mudpuppie on Jan 4, 2012 - 10 comments

Sunnier Than Sonny And Cher!

What is Pink Lady? In Japan they are remembered for a string of pop hits in the 70s, but Americans might remember them either from their disco single "Kiss In The Dark" or from an attempt to sell them to the US market in 1980 via a short-lived NBC variety show Pink Lady & Jeff (TVParty summary) with comedian Jeff Altman. (Opening). The show featured their Japanese hits, UFO, MONSTER (a bit more rock and roll), and SOS along with US hits like Boogie Wonderland, McArthur Park and the occasional guest star. (with encore) Also, Roy Orbison. Sadly, the show failed to break out and the two returned to Japan for a series of farewell concerts and retrospectives. Much, much more available at this charmingly retro, utterly exhaustive fan site devoted to them. Or just read the recaps. [more inside]
posted by The Whelk on Dec 11, 2011 - 33 comments

Pass the Pimento Cheese, Please.

Pimento cheese, largely unknown outside of the Southern US, is an important player in the rich culinary tradition of the South. This short (15 min) documentary explores the history of the dish and gives a glimpse at just how passionate some folks are about their pimento cheese. [more inside]
posted by robstercraw on Nov 14, 2011 - 85 comments

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