San Francisco Inspires Me

[Jim in Anchorage]

My son would love that actually. He sucks at fishing, so food for thought.

Alaska resident only. Take him to Homer spit anyone can snag kings there. It's a blast, guaranteed fish still in salt water[the best].

[Booster4324]

Alaska resident only. Take him to Homer spit anyone can snag kings there. It's a blast, guaranteed fish still in salt water[the best].

 

Thanks for the advice.

[Chef Jim]

Found some wild salmon from BC at Whole Foods ($25.99/lb). Curing with fennel, gin, salt and sugar.

[Nanker]

Pasteurized is fine, ultra-pasteurized is not. Here are some sites I found. And BTW it's really easy, at least the basic cheeses are.

 

http://www.thegrape.net/index.htm

 

http://www.leeners.com/cheese.html

Thanks for the links. I'll check them out.

I found This one, for New England Cheesemaking Co. and thought I might get the book. Looks a bit like making bread and beer - nice thing to do on a weekend day.

 

Cheers!

[Chef Jim]

Thanks for the links. I'll check them out.

I found This one, for New England Cheesemaking Co. and thought I might get the book. Looks a bit like making bread and beer - nice thing to do on a weekend day.

 

Cheers!

 

I had that site marked too. The books that I'm using are Home Cheese Making by Ricki Carroll and Making Artisan Cheese by Tim Smith. I made Panir today. It's hanging and draining.

[Jim in Anchorage]

Found some wild salmon from BC at Whole Foods ($25.99/lb). Curing with fennel, gin, salt and sugar.

Canadian salmon I would rather pop open a can of sardines.

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Canadian salmon I would rather pop open a can of sardines.

Is Canadian Salmon as lame as Canadian Bacon?

[Jim in Anchorage]

Is Canadian Salmon as lame as Canadians Bacon?

Yes. It is best enjoyed cooked over a Colman stove swatting mosquito's and fantasying about a hot night with the Queen.