Latestarter's ramblings/musings/gripes and grumbles.

That sounds like some tasteful research.

And...just so ya know and can have the chance to make your own decisions... consider cooking frozen steak. DH and I tried it a couple weeks ago and it was awesome!

https://www.cooksillustrated.com/how_tos/8741-the-science-of-cooking-frozen-steaks

We have a NuWave oven....it cooks from frozen to fully cooked pretty good....tho, I don't prefer chicken cooked in it ...it does a Great job on pork tenderloin.............most of the beef we eat is burger or roast, but only occassionally....ya know....the Heart thang and cholesterol.

Might give that a try on the frozen steak cooking FEM, thanks for the link. I don't typically go through all that pan searing and oven cooking though... Not even sure how to use a meat thermometer... I'm a season and rest, then straight to the grill kinda guy. Mostly I'll take the meat out in the morning when I get up and set it in the sink to thaw. If I sleep in or forget, I'll set it on a plate outside (plenty warm enough out there). Once thawed, I'll season it in the bag and let it set till time to cook. I sear while cooking and don't end up with the gray band they mentioned. I think I do a nice steak justice... Bay and DV as well as their DH's can vouch for me I think...


Sorry you're now having problems with pasteurized milk DV... That kinda stinks. I'll confess I'm lazy and don't pasteurize mine... never have right from the start. I drink mine raw (but filtered of course). Just used a quart to make flan the other night. I guess it got pasteurized during the cooking process since you have to bring it to a boil, but it's still very tasty The box of flan mix had a best if used by date of Aug 2015 So I'm 2 yrs late!?!? Still tastes just fine! I have some other OLD packages of pudding... I think they may have "expired" last century Those will be the next ones I make. I'll let you know how they taste when I do them. Anyway, I hope you're try with raw milk works out well for you.

Bruce said:

Does the mozzarella use the milk as it comes out of the goat or is there a separation step? Maybe there is a secondary product you could sell to keep the price of the cheese down.

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Mozzarella can be made with skim milk. But the best cheese is made with whole milk. That is the way I make my mozzarella. @babsbag likes to add cream to the whole milk, for an even richer cheese. However I haven't tried that. Right now, all my cream, from the cream separator, goes to making butter. YUM!!!

There are really two whey biproducts, from making mozzarella. I have found that I can ladle off the initial whey (once the curds settle to the bottom of the pot), which is more like yellow water. When I start pulling the curds out, the whey has more milk solids, so it looks more like skim milk.

I have tried listing it on Craig's List, and have only gotten one call. That guy is going to come on Saturday, from two hours away (Irving, TX, West of Dallas).

He wants six gallons of whey and/or skim milk. He also is interested in buying our two wethers. If I was selling a dairy goat, for sale, he would buy that too. Although even if I did have a dairy goat to sell, I probably wouldn't sell it to him. He obviously doesn't have any experience with goats, and I would want to sell to someone who would already knows how to care for a dairy goat, so she would be taken good care of.

I don't have a recipe for the gelato, it is on my to do list.

As far as thawing meat...these things are amazing. There are a lot of brands, I don't know that any one is better than others.

https://www.amazon.com/dp/B01NCV2VQ...t=&hvlocphy=9032623&hvtargid=pla-309876333775

@Devonviolet That is really curious about the pasteurized milk, it sounds like an allergy but the FDA would tell you that you aren't allergic to milk just because it is pasteurized. Can you take Benedryl? It would be interesting to take some before drinking the milk and see what your reaction is then. I have heard of people being allergic to pasteurized milk but I never really believed it. I would think that an enzyme being destroyed would manifest itself in stomach problems more than an immediate reaction. Very interesting...

I am selling pasteurized because the liability, the testing requirements, and the thought of being shut down and dumping milk for days if someone complains is more than I want to deal with.

Yes. DH and I can vouch for LS's steak cooking ability.

Joe, if you want to host another party, I'll bring dessert......

babsbag said:

@Devonviolet That is really curious about the pasteurized milk, it sounds like an allergy but the FDA would tell you that you aren't allergic to milk just because it is pasteurized. Can you take Benedryl? It would be interesting to take some before drinking the milk and see what your reaction is then. I have heard of people being allergic to pasteurized milk but I never really believed it. I would think that an enzyme being destroyed would manifest itself in stomach problems more than an immediate reaction. Very interesting...

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@babsbag Many years ago, I had an ALCAT blood food allergy test. I hadn't looked at the results in several years, So got the results out the other day. One item that showed up, was casein.

I know that raw milk has the enzyme, that helps digest casein. I was told "low temp pasteurizing" (~145°F) doesn't destroy that enzyme, but high temp (165°F+) does. That is why I was doing low temp pasteurizing. Now I'm thinking that even low temp kills the enzymes.

Just last night I was researching raw milk vs pasteurization, regarding casein & enzymes (so far, not much found), and I found something that said anything over 118°F kills the enzymes. So, it seems the info I previously received was wrong.

Looks like I need to do a lot more research! I love my girls and their milk! I don't want to have to give them up!

Latestarter said:

I think I do a nice steak justice... Bay and DV as well as their DH's can vouch for me I think...

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Oh, ABSOLUTELY! LS put on quite a show grilling our steaks, with sizzling and flames flaring! It was cooked to perfection! One of the best steaks I've ever eaten! It makes my mouth water just to think of it!!! I would accept another invitation, for grilled steak, in a heartbeat!!!

Baymule said:

Joe, if you want to host another party, I'll bring dessert......

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I'll bring cheese!!!

@Devonviolet, regarding waterproofing a cotton fiber tarp... can you use linseed oil? Oil cloth is made using a cotton fabric and soaking it in linseed oil and is water proof. Just a thought.