Jose Andres of ThinkFoodGroup hits the lab once again.This time, he creates Almond Cups topped with a beautiful Spanish Blue Cheese. Sounds pretty simple, doesn't it? Click play to see ThinkFoodGroup's special twist.
Click here to see another one of Jose Andres' creations.
Such warm weather so late makes the cold weather seem colder when it comes. The autumn colour seems less bright, too - the leaves have just faded on the trees, rather than go through those startling colours. The fallow deer started their rut later - so are still roaring this month. It’s such hard work for the bucks, they seemed to delay, or maybe it was the does deciding they were hot and bothered not just hot. It won’t change the time they kid, as the does store the semen until it’s time to implant - how do they do that? I’ve heard they can even choose whether they produce males or females, depending on what the herd needs.
It's that time of year again. Culture's editorial brainstorm is in just a few days, and we need your brains!
This weekend, culture's writers, editors and assorted cheese people gather again (this time in snowy Vermont) for the annual editorial meeting, where we hammer out ideas and directions for the magazine (& website) for 2012. But we can't do it alone, and I'm not talking about the catering.
Let us know what we should do next. What stories do you want to see more of? What angles haven't we covered yet? It's an open floor, and I will read your comments aloud to the assembled throng. This is your chance to let us know what's working, what's weak, and what you want to see in culture in 2012.
cuke question mark by erix!
Get ready to break out your safety goggles, lab coat, and your tongs. For me, I'll probably need to bring the fire extinguisher along!
Riding the wave of molecular cuisine, Jose Andres from the ThinkFoodGroup demonstrates his interpretation of an Idiazabal Cheese Egg with his meticulous cooking techniques. By combining relatively simple well-known ingredients such as, water, cheese, xantan gum, gluco, and egg white powder, Jose creates a cheesy yet scientific masterpiece.
Ah, bliss... This blue cheese never required much tweaking, but the third offering simply can't be improved-- a creamy yet firm ivory base, grainy rather than pasty blue veins, and tasting of the earth itself: rich grasses, the salty tang of an ocean breeze, and strong, sharp spicy notes.
My biggest challenge this time was what to do with this little treasure. I decided to take samples to wine tasting rooms and other appropriate businesses here in Old Town Cottonwood and get pairing suggestions. Kevin Grubb , the sommelier of The Stronghold Tasting Room, sampled the cheese and without hesitation, suggested "Short and Sweet," a sparkling muscat from nearby Page Springs Winery. I must say, the lad knows his stuff.
This creature was invented by former Pastoral manager Greg Ellis and its creation was caught on video! This is no hoax, folks. Check out the video! Happy Halloween!
Hey Guys! Happy Halloween. Now I’m sure if you are reading this, you are always looking for a way to add a little cheese into your life. Well, if you are still looking for a Halloween costume for your child, I have a cheesy (literally and figuratively) idea to throw your way. Behold, the Mac N’ Cheese costume. You can't tell me that this kid is not going to collect the most candy.
I wish I was still young enough to go trick-or-treating. Also, how overrated is candy? I'd much rather have my pillowcase filled with an assortment of delicious cheeses. Can we figure out how to start this please?
Good Evening! It's time again for culture's annual Scary Dairy contest.
The rules are simple: spin a spooky cheese-centric tale of terror in the comment thread below. 500 words or less, please. The best tale will win a bag of cheesy Halloween tricks & treats. We will pick a winner Nov. 4.
Need inspiration? Check out last year's blood curdling tales of ghostly milk murders, evil sheep, dairy zombies, and of course, the horrifying Stuff-like cheese of last year's winning entry: here, here, here, and here, and then post your own below!
This week's post from yours is a cheesy variety, if you will, of cheese quotes, quips, and trivia.
Comment on your favorites or add to the collection bellow!
“Cheese has always been a food that both sophisticated and simple humans love.”
-M.F.K. Fisher, How to Cook a Wolf
"Wine and cheese are ageless companions, like aspirin and aches, or June and moon, or good people and noble ventures".
-M. F. K. Fisher
"A dinner which ends without cheese is like a beautiful woman with only one eye."
“The early bird gets the worm, but the second mouse gets the cheese.”
“Age is something that doesn't matter, unless you are a cheese.”
“Never commit yourself to a cheese without having first examined it.”
Hast thou not poured me out as milk, and curdled me like cheese?"
- Job, speaking to God
The culture staff has descended upon the offices of our new design team in Brooklyn for the table proofing of our winter issue. And what an office this is! Lots of space, and it's been great working with Andrea, Carol and Deb of Red Herring Design.
Here are some pictures of us all, as well as a sneak-peek at the new issue's layout. Woooo.
Thanks for having us Red Herring!