learning to be human, since 1984
process
Morbier, Mozzarella and Chevre – Oh My!
0965 days
I’m losing count of how many times I start a post with “It’s been awhile since I last wrote”. But it has.
And since then, I’ve fallen into the rabbit-hole universe of cheese-making.
It started with a trip to Minors, to get some gear for the community garden my friends and I are working in. Already on the North-West side of town, we stopped at Larry’s Market – and met the man himself. He offered us countless varieties: Marieke Foenegreek Gouda, blue, mobay, dill havarti, and others – from all over Europe and Wisconsin.
And then I saw it – the morbier (not to be confused with mobay, though they look similar). Sitting in the case, the black-ash dividing the morning from the evening milk, I couldn’t resist trying it again; and how could Larry refuse to comply?
The strong, almost acrid flavor was still there. But unlike the first time I tried it, the richness and depth of flavor in the milk were the most notable features. I still don’t regard it as a favorite cheese, but it certainly verifies my suspicions that the cheese case at the Downer Sendik’s is:
- A) poorly and irregularly stocked
- B) not sufficiently refrigerated
-or-
Whatever the (cheese) case, I probably won’t shy from morbier again, unless it’s at Sendik’s.
While at Larry’s, I mentioned a friend whose parents owns Saxon Creamery, in Cleveland, WI. Larry and his son talked up Mr. and Mrs. Heimerl, and said that Jerry would be in the following day. Five minutes later, he walks out of the back of the shop, so we tried their famous Big Ed variety. Amazing. Creamy and almost sweet, but with a sharpness that only a good aging can add.
I was hooked. I started reading cheese-making books, frequenting websites, watching both small and large batch cheese-making videos. I already regularly made my own yogurt – goat milk paneer didn’t seem harder. And in fact, it was easier to strain because the curd is larger.
While at an acquaintance’s birthday gathering, I discovered her husband makes his own cheeses, and works at the Wisconsin Cheese Mart. We discussed designs for cheese presses, and building earthen caves for aging our creations. All surrounding activity seemed to hum like timelapse video footage. Not surprisingly, the birthday-woman was not want of interest.
I stopped by the shop after a co-worker told me about the Sartori Merlot Cheese – which I regret expressing skepticism towards. But I bought some, and it was tasty, as were the goudas, the petit frère, and most notably, the Pleasant Ridge Reserve, which I’m told is made with unpasteurized milk from cows that graze on different cover crops each year.
Two weeks ago I stayed in central Wisconsin for several days, near Wausau. While shopping in town at Farm & Home , I happened upon a New England Cheesemaking kit for just shy of $20, and cheese and other dairy cultures. I also hope to visit The CheeseMaker, in Cedarburg. In the next several months down the yellow brick (cheddar, perhaps?) cheese road, I hope to make:
- mozzarella
- chevre
- a cheese press
- a cheese cave
- some sort of hard cheese…maybe cheddar
- gruyère (someday)
I’ve got a few raw milk sources, getting more gear, and support and enthusiasm from friends and family. I’ll post the results, perhaps!
Workhorse Typefaces
01079 days
Paula Scher, Stefan Sagmeister, and David Carson shattered the way I think about typography in their applications of organic, freehand character-writing. For so long, even non–conventional applications of digital typefaces seemed so dry, formal, forced. Letters drawn by hand were a fresh breath—no, a gasp! out of astonishment, but also for oxygen anew to fuel my little typographic grey cells.
Such typography, one comes quickly to realize, doesn’t suit all applications. In fact, it doesn’t suit most applications. The majority of typesetting isn’t done to draw attention to the text, but rather to make its characters melt their meaning with as little distraction as possible. It pays to know this—especially when that pay is coming from a client expecting your understanding of conventional typography to benefit her business.
That stated, listed below are the typefaces I most commonly employ. I use them for their stylistic range, completeness of character set, and most importantly, as a framework from which I can branch out and build more creativity—perhaps by employing or creating an entirely new typeface. No more delays. Here they are:
- ITC Garamond Std
- ITC New Baskerville Std
- Mrs. Eaves
- Futura Std
- Trade Gothic LT Std
- Helvetica Neue LT Std
I’d say I use these for 80% of the work I do. Other typefaces I might consider are listed below. Some are either related or variations of the faces above. Others are slowly building up to workhorse status, or are used in extremely specific instances.
- Adobe Garamond Pro
- Adobe Jenson Pro
- Avenir LT Std
- Univers LT Std
- Bodoni STD
- Frutiger
- Gill Sans
- Helvetica LT Std
- ITC Franklin Gothic Std
- Poetica
- Gotham HTF
What are your typographic workhorses?
Sauerkraut Update #1
11092 days
I took a peek at the slowly fermenting cabbage today and decided that it wasn’t going to ferment fast enough. The pieces I cut were closer to 3/8 of an inch to ½ an inch, rather than the ¼ inch I described in the original post. My apologies.
I grabbed my biggest wooden spoon—mind you, it is in fact quite large—and proceeded to mash and bash the cabbage until it exuded more water. After 5-10 minutes, I stopped and replaced the bag. A nice brine now slightly covers the cabbage and things should go slightly faster. I’ll update in a few days!
Oh, and the smell is divine. Nice and pungent and cabbagey. Not gross, but definitely not sterile. I. Love. Food.
Crockpot Sauerkraut
11094 days
There are few things more satisfying when eating than contrast. Crunchy, tart, sweet, sour, salty: sauerkraut compliments both itself and the foods it is commonly eaten with. When I lucked upon two heads of cabbage in my Growing Power Market Basket, it certainly wasn’t the first thing I thought to make. But with some research, and the promise of delicious lacto-fermented leaves of cabbagey goodness, I made my first batch this morning. This is definitely an in-process project, so I’ll write about the successes and failures in the weeks to come. Here’s how I started:
Ingredients:
- 2 small/medium heads of lettuce, outer leaves removed, about 2 pounds each. Washed, drained, and halved. I used green, but both red and green is ideal. Oh, and get organic if possible, as pesticides kill the natural bacteria that are necessary for the fermentation process.
- salt; I used Kosher, but pickling is supposedly ideal because of its grain size. Rock salt apparently works too. Also, avoid iodized salt as it will kill bacteria!
Equipment:
- large, clean food-grade container. I used a large ceramic crockpot, though a bucket or crock would work. The sides should be as straight as possible.
- a good (sharp) knife and cutting board
- a plastic bag capable of holding water without leaking. I used a garbage bag, and washed the outside before using it, in case of residues.
- water
- a 50-60°F area; cool, dark, and handsome. Okay, the handsome part is ridiculous. Yet I won’t delete it.
Instructions:
- Cut out the core. I had never tried it before, and was extremely pleased to find that it had a similar peppery heat to mustard greens.
- With the flat face down on the cutting board, cut each half into quarter-inch strips. You can go smaller or larger; smaller should decrease the time it takes for the fermentation to occur, while larger should take longer. Makes sense.
- Layer the cut cabbage into the vessel with salt. For every two pounds of cabbage, use 1 tablespoon of salt. For the record, 1 tablespoon equals 3 teaspoons. Mix everything together with your hands. You did wash them first, right? Press the cabbage down with your hands. Some people even bash it, to bruise the cabbage and get it to start releasing liquid sooner. You don’t have to do this, as the salt will draw the moisture out—but you could try it especially for red cabbage, which is harder. Point is, compact it as much as you can so it is not at the top of the vessel.
- Partially fill the plastic bag with water. The bag is going into the vessel, on top of the cabbage to both:
- press out more water
- keep air and other debris out, which allows fermentation rather than rotting
- to allow the resulting CO2 an escape (through the tiny gaps around the perimeter, between the bag and the vessel).
- Once the bag is in the vessel, add more water till it sufficiently is weighing the cabbage down. What is sufficient? I’d say at least a gallon or three of water, depending on how much cabbage you’re using. I’ve got about 2 gallons in my bag. Tie the bag up!
- Let the pre-kraut sit in a cool area, out of direct sunlight, and away from critters.
- Lift the bag, checking periodically. I’m going to give mine a taste after a week. It may only take a week. Two seems to be the ideal, but it’s all up to your palate. It may even take up to five weeks, so use your senses.
- If something stinks or seems otherwise awry, it probably is. Ditch the kraut and call the doctor if you’ve eaten it and feel…off. As always, I take no responsibility for your kitchen creations, so don’t blame me!
- If everything seems good, eat! Decide if it needs more time, or if it has gone past its prime. When it tastes good to you, you can jar and refrigerate it, or even bag and freeze it for later.
I’ll post further developments as they occur! Peace.
Resources:
Quick Tip: Freeze Your Cheese!
11105 days
I’d like to start a new kind of blog post: the quick tip! This will apply to any simple hint that has helped me out in my many endeavors. This one is food related. And now, the tip!
If you want to shred a soft cheese (or another similar substance that break easily), freeze it first, at least partially. The cold will firm it up so that it doesn’t tear before it shreds. Different freeze times might work better for different cheeses, so give it a shot. Experiment! And don’t forget, don’t be scared to mess things up! You won’t learn any other way.
Choosing Drupal
0While designing and developing websites, I’ve run into a lot of repetitive tasks. From client survey and project proposal, to information architecture issues, requisite files (jQuery, mootools, reset.css, etc.), standard grid templates in XHTML/CSS, to grid layers and naming conventions in Illustrator® documents, and client invoicing, there are a lot of processes that get repeated.
A Blessing and a Curse
01176 days
I’m at my Aunt’s and Uncle’s house for the night. They let me use their button maker for a school project which involved 50 unique, hand illustrated (with use of a graphics tablet) vegetables and fruits. I’ll maybe post photos at some point. Following that I did a brochure for the campus writing center, again by hand. It feels so good to abandon technology sometimes, or at least, to connect with it in a more natural way.
Anyhow. I realized something. I am completely anal and a perfectionist when it comes to the work I do, when/if I do it. I’m getting better, I swear. I trick myself into moving on and getting things done. But that’s all it is-a trick, a loophole that lets me override my natural proclivity for innane fumblings which yield only marginal improvements, yet make me feel like a million bucks.
I am this way because of my Father, and my Uncle. I came to this realization while in the bathroom, nursing an upset (probably stress-induced) stomach. It was there, in the room that my Uncle made with his tools and hands, that I realized his attention to detail. I then thought about the meticulous work my dad does, for no one but himself. The sheets upon sheets of hand-written spreadsheets tracking his stocks, soccer scores, and other things important to him. And though completely different men in their abilities, understandings, and pursuits, they both share that immense ability to produce amazingly detailed work.
So while I am lucky to have inherited and gleaned this trait, it is something I try to override, to circumvent. I need to learn to focus it, hone it into a surgical tool and wield it with effortless grace-lest it consume me.