Anyone following Martin Gott (@martindongotty) on Twitter will have read that this week they started making St James cheese again and tomorrow, I will be making it again myself. It will be an interesting and challenging day in equal measures balancing the sheeps milk make and the cows milk make. After finishing with sheeps milk in November, I wonder how it will be using it again and how used I will have become to the cows milk texture when it sets. Will I cut the sheeps curd too soon? Will I drain it with enough pressure?

I didn't think I'd like this recipe by Jasmin over at 1finecookie.com until I read this:

If I don’t run away to join Menudo, I will join DMX and his Ruff Ryders: With DMX in and out of jail (and hospitals) so much, the Ryders need a new leader.

... 

So.. with all this business I had to come up with something quick. Behold, pizza in a jar. People are obsessed with things in jars. I can’t help but give the people what they want.

Jose Andres from the ThinkFoodGroup is at it again. How can you not like a recipe that begins by making cheese and ends with that cheese wrapped in a milk skin, accompanied by jellied whey and a cappuccino-like foam topping?

Previously: Idiazabal Cheese Eggs and Almond Cups with Spanish Blue Cheese

There's nothing more I look forward to every year than the sweet cornea and creamy sclera on the eyeballs served on Halloween. Throw that eyeball on a cracker and you should be good to go. Maybe even pass them out to the zombies that come to your doorstep on the night of Halloween. As the new intern here at Culture Magazine, I thought it may be best to share one of my favorite holiday treats.

Click here for the recipes on some succulent eyeballs! (Via squiddo.com)

Ask anyone who will admit to knowing me: I'm an enthusiastic omnivore. But I'm also an enthusiastic host, with a lot of vegetarians on my roster. This has necessitated some off-the-cuff veggie cooking in the past, especially around ThanksG., when I'm apt to drag various castaways over to my folks' place for dinner. Mom and Dad seem to enjoy the company, but it falls to me to feed the meatless masses.

This has proven to be pretty easy, actually; the holiday is a good excuse to go over the top with rich and savory flavors, especially if you're looking for a main dish to replace turkey*. Pies work really well for this purpose.

Will someone give me a hand?

The Veneto region grows one of the world's best strains of rice. Vialone Nano is a short grain that's hard to find in US stores, but is supposed to beat Arborio in the risotto game.

I learned this on two successive trips to two rice producers, where I was given six 2 lb. bags of this rice to take home with me. My backneck hurts just looking at it. Anyone want a bag?

Post your favorite risotto recipe in the comments. I will send the best recipe a heavy, heavy bag of premium-quality Vialone Nano.