tag:blogger.com,1999:blog-7662415706283023003.post8677830352209372635..comments2023-05-06T02:02:35.413-07:00Comments on A Raisin and A Porpoise: not stonedjanet elsbachhttp://www.blogger.com/profile/06405852781787810967noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-7662415706283023003.post-65630416106622232552012-04-23T18:22:50.271-07:002012-04-23T18:22:50.271-07:00I am just hungry. That is all.
Ricotta away my dea...I am just hungry. That is all.<br />Ricotta away my dears and just let me be the taster.<br /><br />And, if in the pursuit of original ideas, we putter around a cozy cave for a time, that would be fine with me. Just today I looked at what I'd written and wondered just how redundant I am....but...in the end...okayokayokay. There is only one you and only one me and ricotta by you is unlike ricotta by Laura and that is good by me too.<br /><br />This all reminds me of JNB's Grandma who would hold his little face in her hands and say<br />"By me, you are okay."<br /><br />xo SAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7662415706283023003.post-44722967372870167372012-04-12T16:48:24.034-07:002012-04-12T16:48:24.034-07:00Resistance is futile! Don't delay! Paneer is...Resistance is futile! Don't delay! Paneer is also a super snap and once you have that under your belt, there's no turning back!janet elsbachhttps://www.blogger.com/profile/06405852781787810967noreply@blogger.comtag:blogger.com,1999:blog-7662415706283023003.post-16904413384861626892012-04-12T16:46:43.764-07:002012-04-12T16:46:43.764-07:00Oh, I totally did. Just didn't want to craft ...Oh, I totally did. Just didn't want to craft a magnum opus. The debate seems a little silly to me, truthfully. True ricotta ("re-cooked") uses the whey from hard-cheese-making, and (like the versions references above) a coagulant to extract the remaining solids, which are low in volume unless you are talking about gallons of whey. Kind of impractical for most of us. Starting with whole milk means you can get a higher yield dealing with quantities that make sense for people not starting a home dairy. What results, whether it is true or faux ricotta is SO MUCH BETTER than the stuff you buy, with its stabilizers and gums, that it seems silly to quibble too much. If it tastes good, it IS good, verdad?janet elsbachhttps://www.blogger.com/profile/06405852781787810967noreply@blogger.comtag:blogger.com,1999:blog-7662415706283023003.post-33976988846838544452012-04-12T12:43:14.066-07:002012-04-12T12:43:14.066-07:00I definitely want to make cheese! I think I'l...I definitely want to make cheese! I think I'll probably go for paneer first, though (mostly because I want all the Indian food). The green olive and artichoke combination sounds great too!Eileenhttps://www.blogger.com/profile/14952359002744629140noreply@blogger.comtag:blogger.com,1999:blog-7662415706283023003.post-7579665625931636432012-04-12T11:15:22.068-07:002012-04-12T11:15:22.068-07:00I see you didn't spend enough time trawling th...I see you didn't spend enough time trawling the interwebs to encounter the current Major Controversy over what constitutes "true ricotta," i.e. the kind made from whey versus the Something Else made from milk and cream. Either way, these hot pockets sound good.gluttonforlifehttps://www.blogger.com/profile/10820997691640642485noreply@blogger.comtag:blogger.com,1999:blog-7662415706283023003.post-6631299285249692662012-04-12T09:36:54.853-07:002012-04-12T09:36:54.853-07:00Oh, that is just how I feel about every idea I hav...Oh, that is just how I feel about every idea I have--every plot, character, title, and technique. Maybe I could just stay in the cave? But only if I could make ricotta cheese and calzone and white pizza there. Thank you for making it all seem hilariously fraught and yet manageable.Laura McNealhttps://www.blogger.com/profile/13566621973954029301noreply@blogger.com