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Subcultural Cooking

Friday, May 28, 2010. No, I did not die of mushroom poisoning. I've been in the midst of a lot of trial-and-error involving my latest food project, cheese making. I've been interested in learning how to make cheese for a while now. It started when I got a lot of powdered skim milk to use up from buying it in bulk. Problem is, most of my previous efforts in cheese making resulted in some scorched-milk concoction not resembling anything edible. I used my paneer in lasagna, and a greek salad. Separate the c...

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Subcultural Cooking | subculinary.blogspot.com Reviews

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Friday, May 28, 2010. No, I did not die of mushroom poisoning. I've been in the midst of a lot of trial-and-error involving my latest food project, cheese making. I've been interested in learning how to make cheese for a while now. It started when I got a lot of powdered skim milk to use up from buying it in bulk. Problem is, most of my previous efforts in cheese making resulted in some scorched-milk concoction not resembling anything edible. I used my paneer in lasagna, and a greek salad. Separate the c...

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9 2 tablespoons butter

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Subcultural Cooking | subculinary.blogspot.com Reviews

https://subculinary.blogspot.com

Friday, May 28, 2010. No, I did not die of mushroom poisoning. I've been in the midst of a lot of trial-and-error involving my latest food project, cheese making. I've been interested in learning how to make cheese for a while now. It started when I got a lot of powdered skim milk to use up from buying it in bulk. Problem is, most of my previous efforts in cheese making resulted in some scorched-milk concoction not resembling anything edible. I used my paneer in lasagna, and a greek salad. Separate the c...

INTERNAL PAGES

subculinary.blogspot.com

1

Subcultural Cooking: Say "Cheese!"

http://subculinary.blogspot.com/2010/05/say-cheese.html

Friday, May 28, 2010. No, I did not die of mushroom poisoning. I've been in the midst of a lot of trial-and-error involving my latest food project, cheese making. I've been interested in learning how to make cheese for a while now. It started when I got a lot of powdered skim milk to use up from buying it in bulk. Problem is, most of my previous efforts in cheese making resulted in some scorched-milk concoction not resembling anything edible. I used my paneer in lasagna, and a greek salad. Separate the c...

2

Subcultural Cooking: Food as Art

http://subculinary.blogspot.com/2010/04/food-as-art.html

Wednesday, April 21, 2010. The concept of food as a form of art has been around at least as long as any of us alive today, but most people are unaware of the extent to which art and food are related. Some of us created "macaroni art" in elementary school, painting and gluing dried pasta on a piece of construction paper, or stringing pieces together to make jewelry (which we inevitably gave to our parents, who placated us with an "Oh, how nice! For those who are into high-carb art, this is an amazing medi...

3

Subcultural Cooking: Prison food - If they can call it that.

http://subculinary.blogspot.com/2010/05/prison-food-if-they-can-call-it-that.html

Thursday, May 6, 2010. Prison food - If they can call it that. When reading up on ramen recipes, I stumbled upon vast resources for recipes created by and for prison inmates. While I realize that obviously prison is meant to be a punishment, the idea of some of these recipes makes me wonder which is worse - the incarceration, or the food? Aka Booyah), so how bad could it be, right? So I grab a "recipe" from prisontalk.com, contributed by KConnor56:. Photo courtesy of Hubpages. Cakes" made for fellow inma...

4

Subcultural Cooking: Hunting for the gun-shy - Mushrooms!

http://subculinary.blogspot.com/2010/05/hunting-for-gun-shy-mushrooms.html

Saturday, May 15, 2010. Hunting for the gun-shy - Mushrooms! I've been asked about identifying and locating Morel mushrooms in Minnesota. While I'm not familiar with the locations for foraging this particular species, I realized that I have seen some beautiful mushrooms on my walks along the Mississippi, and decided to dig some up for research and experimentation. Close to downtown Minneapolis, the trail I walked along turned up 2 more decent sized mushrooms, which I gathered and took home to identify.

5

Subcultural Cooking: April 2010

http://subculinary.blogspot.com/2010_04_01_archive.html

Wednesday, April 21, 2010. The concept of food as a form of art has been around at least as long as any of us alive today, but most people are unaware of the extent to which art and food are related. Some of us created "macaroni art" in elementary school, painting and gluing dried pasta on a piece of construction paper, or stringing pieces together to make jewelry (which we inevitably gave to our parents, who placated us with an "Oh, how nice! For those who are into high-carb art, this is an amazing medi...

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subculinary.blogspot.com

Subcultural Cooking

Friday, May 28, 2010. No, I did not die of mushroom poisoning. I've been in the midst of a lot of trial-and-error involving my latest food project, cheese making. I've been interested in learning how to make cheese for a while now. It started when I got a lot of powdered skim milk to use up from buying it in bulk. Problem is, most of my previous efforts in cheese making resulted in some scorched-milk concoction not resembling anything edible. I used my paneer in lasagna, and a greek salad. Separate the c...

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