Dr_Pain Gnocchi was used as a vehicle for the week as I grew up with many Italian immigrants. It all started on Thursday and they kept adding something cheap each day. On Friday, they would add fish caught on that day. Saturday would be meat scraps day (modern term i believe is awful). That’s where the dishes separated from making it in a pan or baked in the oven. The gnocchi up north would use parmesano regiano in the making of it because it was local. But, I can’t put my finger on a name for the dish.

I just love that story. A story of usage and necessity is found in many cultures. Down here they use to have Red Beans and Rice on Mondays because it was laundry day and they would use the starch from cooking the rice to starch their clothes (that’s before we added just the right amount of water to be absorbed by the rice)

Chef said in Chef vs Claude Battle …… to the Death!!!!:

Dr_Pain Looks great. Guess I’ll make this soon. Now What’s up with the 400 days until it’s ready?

I made a Parmesano “Reggiano”, which needs to stay in the cheese cake for a little over a year

That looks great. My next life I want to be a cheese maker. Right now, I just consume. When we travel around our home state of WI, I stop at every cheesehouse we see. I would be more then happy to be your quality control person🤪

I’m starting out small with a 60 cubic foot chamber, but been accumulation parts for a walk in style chamber.

I always think large for my projects.

Dr_Pain That’s a good looking wheel of cheese. I tried cheese making several times, but my impatience with the process and lack of proper equipment caused me to loose interest, plus with everything else I was loosing space.

I bought my mould on Amazon, I use sousvide, and buy my rennet, calcium chloride, thermophilic and mesophilic cultures online (and the other ones like proprionic shermani, Penecilium etc…)

I buy whole milk (not ultrapasturized) from the store. The fresher the better! And I just set the process as I watch a movie.

You got me this time, next time I’ll just need to sharpen the pencil.
LOL

Speaking of which, I’ve never made cheese before. Looks very interesting. Would you please post a recipe or reference you use. I would love to try it.

Ultimately, I want to cure Prosciutto. Given what an authentic one goes for, I would really love to do this myself. Would be great on my muffulettas.

Dr_Pain Looks great. Guess I’ll make this soon. Now What’s up with the 400 days until it’s ready?

I made a Parmesano “Reggiano”, which needs to stay in the cheese cake for a little over a year

Now What’s up with the 400 days until it’s ready?

It was homemade parmesan.

Dr_Pain Good game. JohnG5 Is going to start doing some things with “competitions” on post. Would people be interested in doing a “sponsored” thing on this? Where someone sends him a pic and a description and then monthly we post it and the first to get it right get…something?

You know I am all about this. Count me in!

PapaSop Well, at least you are just shy of the league, I am not even in the universe.

Come on man! I’m starting to be self conscious. You guys are awesome. I just like eclectic cooking and I’m somewhat worldly in my cooking and eating experience