I've been accused of being cheesy, many, many times. That coupled with kleinbl00's less than subtle requests for a "cream" challenge, have led me to the cow, the goat... the sheep etc. If it's dairy, it counts.
We will have till a week from today, Sunday December 7th to prepare a dish that includes dairy.
In order to have a shot at the crown, the title, the grubski trophy, I would highly suggest the following:
1. Take photos of the process and DEFINITELY of the final product
2. Make dairy a central component of your dish
3. Think cocktails/beverages too...
HAVE FUN... COOKING RULES!
Shoutouts of past participants and observers:
kleinbl00, veen, Complexity,_refugee_, flagamuffin, zebra2, rjw, wasoxygen, humanodon, ghostoffuffle, rezzeJ, thenewgreen, b_b, flagamuffin, insomniasexx, Meriadoc, OftenBen, ButterflyEffect, elizabeth. Also shouting out to mk and forwardslash -Make your wive's a nice meal you deadbeats.
Allow me to present: Soylent Brûlée Battle report to follow. UPDATE: How to make Soylent Brûlée.
Well, you ate more than one bite, that has to mean something... Was it kind of good? Major props for originality, not sure it counts as dairy, but major, major props.
Preface: whoever told you a tablet could replace your laptop lied to you. every time i go back to the hubski tab it re-loads and i lose all my text. fuck you, ipads. MOZZARELLA So, here's the cheese. It's a good cheese. I'd been on a tear to make cheese ever since NPR told me that I could. ( kleinbl00 - NPR has also told me how to make yogurt - haven't taken the plunge yet) Did some research, found this recipe for mozz and this recipe which is the same thing but ripped off, figured I'd give it a try. Conveniently, thenewgreen had made Dairy the hubski challenge, so I had an excuse. I ran into a minor mishap or two, mainly the rennet I used claimed to be double-strength but after 10 minutes of sitting, my curds still hadn't set. So I poured in more rennet, and mixed it into the blend - but as a result had to destroy all my beautiful curds. This turned out not to matter in the end. Curds and whey: I made my mozz with most success. See reply to klein to witness me stretching it, with cheese belly and all. Final photo - the mozz did not like retaining a shape. That's okay. See that high gloss? That's how I know I did okay. That's what you need. In my reading I found that whey, much like potato water (water in which one boils potatoes), can be used in bread recipes to make a better bread than plain water would. So I made... SURPRISE DAIRY PIZZA Now, normally, pizza wouldn't have any dairy in it. Pizza uses olive oil instead of butter and water instead of milk (not that most breads use milk). But when you take your whey, which otherwise you'd throw out, from your cheesemaking adventures earlier, and use it in lieu of water for your pizza, you get SURPRISE DAIRY PIZZA. In addition, i decided to use some of my mozz and make a marguerite pizza, because frankly, I had made a lot of mozz and had no idea what to do with it. I took a lot of photos of bread dough and told myself what a beast I was for making two batches in twenty minutes or so (I like making bread, I used to do it a lot) but in the interest of brevity decided to leave you with just a before/after of the marguerite, even though I made a Hawaiian as well. It was delicious, I experimented, I am pleased (but mozz is NOT as easy as they tell you) and I am sated. Way sated. I am phat. Phizza phat. FINAL REPORT - Would I make it (mozz) again? Well, tbh, probably not. I'm actually not that big a fan of cheese, and while the recipe says it can be done in 30 minutes, it was definitely much more like 60. It also wasn't "fun" cooking - lots of standing around, stirring, waiting 5 minutes, doing one thing, waiting five more minutes. Also, like I said (sacrilegious I know) I don't really like cheese. However, I would make it again to make it with someone and give them the experience of making cheese, because that part of it was pretty cool. I would also make it again if I wanted to impress people at a fancy dinner party. Or I guess if I ate a lot of mozz. PIZZA? Yeah, I'd made pizza again, but that's not the point!
It got singed in the oven. Pizza was pretty thick so had to keep it in for a while, so you're just seeing some natural browning there. Although I would say that drizzling the whole thing wth balsamic probably would've been delicious. Or, I did brush it with lemon olive oil.
Risgrøt This is a Saturday morning favorite in my house. It's basically rice and milk. It's a traditional Norwegian breakfast dish. "Risgrøt" means "rice porridge". (I don't like the word "porridge" but it's the same word in "havregrøt" which means "oatmeal".) You'll need 3/4 cup rice, a half-gallon of milk or a pint or two of cream, a dash of vanilla extract, and a couple of hours on a lazy Saturday morning. Take 3/4 cup of rice. Boil it in water. Then turn the heat way down so it cooks slowly. As the water boils down, add whole milk or cream (or milk and cream) and cover. Keep adding liquid as it cooks down (milk or water), and stir every 10 or 15 minutes so it doesn't burn on the bottom. After one hour and before two (I think 1.5 hours is pretty good), let it cook down so the mixture is not too watery and nice and creamy looking. I always add dash of vanilla to make the kitchen smell beautiful during the long cooking time. The rice expands to about 7 or 8 times its volume. That 3/4 cup will feed a family of 5. Set the table with butter, salt, sugar, cinnamon, raisins and jelly. Put whatever you want in it. I like salt and butter, the kids like cinnamon and sugar, my wife puts in raisins. Dead simple, delicious, and fun.
I made rice in a cream of mushroom soup topped with egg, chèvre -blue cheese and cilantro: The dairy ingredients The making Take lots of butter in a hot pan and throw in some shallots, garlic and jalapeño in that order: Now throw in your carrots, celery and spices. I used curry, garam masala and some others, I improvised and forget. Added some lemon juice too and lots of more butter: Now add in your mushrooms and wine. I used portobello and just some button mushrooms. Wine was a Malbec. I also added sherry vinegar, veggie stock and some soy sauce: I added the cream cheese and the heavy cream: Platted the rice: I then added the mushroom sauce, an egg with the yoke in place, topped with the chèvre blue cheese and some fresh cilantro: It was pretty good.
So pretty -smells amazing
What are you talking about? You are clearly tagged above... Still, I'm glad to have inspired your cheese and look forward to seeing the results. I've never made cheese and don't think I'll be going that far with this one. Pretty cool
Did you add me? I checked that list twice! Ever since NPR wrote about how you can make cheese in an hour I've been dying to do it. This is an excuse for something that was coming down the pipe anyway. I suspect if I do an easy cheese it won't be too hard and you could pick it up and impress your kids, your friends, your family, your wife! Your wife will swoon over your perfectly melty mozzarella. Your co-workers will fight over your queso blanco dip. Your children will beg you to raise goats. (Hey, no more lawn-mowing, either!) So yeah, uhhhh...I'll let you know how it goes!
I don't think I count as a participant, the chili recipe I posted was all done by my boyfriend. I was just filming. I do enjoy looking at your submissions tho :) I should stop being surprised when people on Hubski turn out to be really good at something.
Figures that the dairy challenge would arrive shortly after I learned that I am lactose intolerant. More on this later, but for now I'll share my diary-free, one-ingredient banana ice cream "recipe." I broke them in half to get them to fit better, but still had to smash them down. Might help to chop them into smaller pieces first. The result is surprisingly creamy and very sweet, with more than a hint of banana flavor. The main attraction here is that it's the only dish I know that requires only one ingredient, and it's still pretty tasty. The fussiest household member required chocolate ice cream, so I tried adding some brown paint. While the words "chocolate ice cream" are normally a sufficient bribe to extract any desired behavior, this concoction was barely tasted before being rejected as a fraud. It was, actually, kind of gross. I enjoyed about half of the plain variety and met my potassium requirements for the month. For those, like me, with particular sensitivities, I provide this list of ingredients. INGREDIENTS:
Bananas (frozen) PREPARATION:
Blend.
This is a way to deal with old bananas without making banana bread. Bag and freeze them, then chuck them in the blender. That's it. SERVES:
One per banana.
All I had was eggs and cream cheese, so...Omelette time! I started out by throwing butter in the pan with frozen broccoli and green bell peppers, and added bacon and mushrooms a bit later: Then I added spices (salt, pepper, paprika powder) and attempted braveheartedly to both toss the pan around and take a picture at the same time: To finish, I added cream cheese for additional taste and at last the eggs themselves. 'Twas delicious. 
