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Disapproving moon, goat cooking
Dec. 21st, 2010 04:18 pmAt 7:30 I woke up. Given the moon's typical trajectory, it was staring at me through the window.
Biggest "disapproving look" ever. Brightest, too.
Never mind about the curtains. I'm happy enough if they don't fall on me while I sleep.
Today, I went to cook ravioli for lunch and found that the remainder of the tomato sauce had gray fuzz growing on it. Having already started to boil the previously-frozen pasta, I decided to try making a cream sauce out of goat's milk and "goat cheddar".
It tasted good. What I really missed were onions and flour, which I'll try out next time. As for the role of making sure the ravioli doesn't taste boring, the sauce succeeded. I ended up with clumps of somewhat melted cheese (once grated) drifting about in runny milk, a failure from any other perspective but the "does it taste good" indicator. I suppose I should let my gastrointestinal system have its fair say: the sauce succeeded in not bothering me.
The more important lesson here is that goat's milk can probably work in more recipes than I originally thought. I expected it to be bitter, or perhaps salty. It tastes like milk, nobbut it has pictures of goats on the carton instead of cows. Same with "goat cheddar". I'm sure a cheese lover would know the difference, but if you're used to regular crappy budget-cheddar from the supermarket, there is no difference. It's great news for my parents who want to be able to cook for me, but kept hitting walls of dairy in some of the best recipes.
Butter isn't hard to replace. I was raised on margarine. Canola oil FTW.
Biggest "disapproving look" ever. Brightest, too.
Never mind about the curtains. I'm happy enough if they don't fall on me while I sleep.
Today, I went to cook ravioli for lunch and found that the remainder of the tomato sauce had gray fuzz growing on it. Having already started to boil the previously-frozen pasta, I decided to try making a cream sauce out of goat's milk and "goat cheddar".
It tasted good. What I really missed were onions and flour, which I'll try out next time. As for the role of making sure the ravioli doesn't taste boring, the sauce succeeded. I ended up with clumps of somewhat melted cheese (once grated) drifting about in runny milk, a failure from any other perspective but the "does it taste good" indicator. I suppose I should let my gastrointestinal system have its fair say: the sauce succeeded in not bothering me.
The more important lesson here is that goat's milk can probably work in more recipes than I originally thought. I expected it to be bitter, or perhaps salty. It tastes like milk, nobbut it has pictures of goats on the carton instead of cows. Same with "goat cheddar". I'm sure a cheese lover would know the difference, but if you're used to regular crappy budget-cheddar from the supermarket, there is no difference. It's great news for my parents who want to be able to cook for me, but kept hitting walls of dairy in some of the best recipes.
Butter isn't hard to replace. I was raised on margarine. Canola oil FTW.
