Fuck Yeah Cheese and Shoes

Jan 23

windycarnage:

WHERE BUY

Jeremy Scott designed them for Adidas. Right now, you can only get them in gold, but I think that’s even cooler. I love these shoes.

Dec 07
nogoodison:

kitschyliving:

Kobi Levi

oh my gosh

nogoodison:

kitschyliving:

Kobi Levi

oh my gosh

Dec 06

nogoodison asked: Oh cheese guru, impart to me your wisdom. I rarely ever use my block of Parmigiano Reggiano so I keep it in the freezer and grate it from frozen. Am I committing a mortal sin?

Frozen cheese! T_____T

For one thing, you’re going to have a much rougher time grating it! PR is so hard. We always let it get as close to room temp as possible before cutting it!

I honestly can’t say how it effects the cheese flavor/texture-wise to be frozen, because I never freeze my cheese!

The trick is to just get tiny amounts and keep it in the fridge and get more when you need it.

A freezer! Oh, you. :P

Dec 04

cheesenotes:

Latest from the CheeseNotes caves: A lactic raw cow’s milk bloomy rind, similar to a St. Marcellin, with a pinkish-amber color under the white mold and with the “brainy” wrinkles of a Geotrichum Candidum rind. I had previously experimented with St. Marcellin recipes, without much luck (the last batch poduced some excellent hockey pucks), so I was happy to have achieved a much better result this time.

This is at a little over 3 weeks of aging, 2 weeks in the cheese cooler and 1 week in an aging box in the regular refrigerator. By the time I cut I pulled it out of the fridge, the rind was soft, pillowy, and delicate to the touch. Handling it too roughly ripped the rind on a couple spots, where the paste would come oozing out. As the pictures show, the paste was custardy, perhaps a little too liquidy, on the outside, but in the center there was still a firmer, slightly chalky center, so development was definitely not even. 

In flavor it was buttery, tangy, a little bit meaty, with a nice subtle barnyard note to it. The next batch will get more salt, as it was a bit undersalted, not drastically so, but in need of correction. 

Overall, I was happy with this cheese, as this was my first successful “scooper” where I could lop the top off and spoon out the custard innards. The rind development was good, although perhaps a bit suffocated once it went into the cheese paper in the aging box. The paste was good in terms of flavor and balance, but uneven in terms of texture and firmness. 

This also proved a good use for that lovely little wooden spoon, a gift from Carlos and Georgina, the sibling power-team behind Lactography.com and experts in Mexican Artisanal Cheeses. Thanks guys! You can hear Carlos on Anne Saxelby’s Cutting the Curd podcast, Episode 95, discussing the new generation of Mexican cheese. 

Damn, this looks good!

Nov 23
femme-grrl:

felonyfey:

omg, WANT.

HOLY DICK NEED.

femme-grrl:

felonyfey:

omg, WANT.

HOLY DICK NEED.

Nov 21

lassitudewithininfinity:

transientfashion:

Pendragon Shoes

Established in 1987, Pendragon is the designer shoemaking duo Jackie Orme Ward and Adrian Lockwood. Their vision? To create something extraordinary and unique; a quest to bring to life shoes you’d dreamt you might one day find; shoes to desire and delight… shoes to treasure.

They accept commissions from around the world and create exclusive limited edition collections, costume shoes, one off exhibition art pieces – all designed and personally hand made. Rare buttons, antique buckles, vintage and hand tooled leathers combine to create the distinct Pendragon signature. You won’t find these shoes anywhere else!

:O

Literally brought tears to my eyes

Nov 12

ffferris asked: Hey, Megan! So, my friends and I are having a cheese party soon (sit around, eat cheese, drink, watch cheesy movies, etc) and I was wondering if you have any advice about what sorts of cheese might be essential for this kind of thing. We're all pretty open to just about anything and really would like to try some interesting stuff, and I greatly respect your cheese knowledge, so any suggestions would be awesome!

Well, there’s lots of ways you can go with this! You typically want 3-5 cheeses, and at least 2-3oz of each cheese per person.

Some people like to get a sheep, a cow, and a goat milk cheese. Some like to get different cheeses from one country. Some like to get the same cheese from different countries. Some like to get a variety of textures: soft runny bries, semi hard gouda, hard parmigiano reggiano, crumbly bleu.

One thing I’d like to try is setting up a cheese “meal.” Something so soft it’s soupy for a “soup course” maybe like a vache de chalais or a triple creme brie; a really smoked, meaty gouda for the “main course”; and maybe a lemon stilton or cranberry le roule for “dessert” since they’re nice and sweet.

Just remember to allow all cheeses to get to room temperature by setting them out on the counter about an hour before you want to eat them. If using crackers, go for plain ones to let the cheese shine through and be the star. And if you get a bleu cheese, save tasting it for last. They tend to be super powerful and a very hard act to follow

Nov 07

spookyfriendali:

fuckyeahcheeseandshoes:

Potato Chip Goat Gouda

So, I work in a cheese store now. It’s always hard to decide which one I want to take home with me, but this one was calling my name. It’s a goat gouda, which has just enough goatiness to be able to recognize, without being overpoweringly goaty. And it tastes like potato chips. And garlic. It’s a really creamy, melty gouda. I made a grilled cheese with it. It’s so amazing. I love this stuff.

what in the what WHAT. d-does this place deliver? ;_;

(and, ah, this is awkward to feel the need to tell you this but I was immediately overwhelmed with /concern/, but I remember you mentioning some stalkery people harassing you on rosalarian so do you think maybe you should edit the address out of the second pic?)

I didn’t notice that was there, but for me, I don’t care if people want to come to The Cheese Lady. I’ve had people figure out where I work before when I worked at other places, and it’s never been a problem. For me, this is different than telling people where I live. If I get harassed at my job, it’s a lot easier to deal with than getting harassed at home. That’s just my personal feelings and thank you for the heads up and the concern. Now, anyone within a 50 mile radius, come buy cheese from me now. Just remember that this is a place where I work and please be appropriate or I’ll kick you out. :)

Nov 07

Potato Chip Goat Gouda

So, I work in a cheese store now. It’s always hard to decide which one I want to take home with me, but this one was calling my name. It’s a goat gouda, which has just enough goatiness to be able to recognize, without being overpoweringly goaty. And it tastes like potato chips. And garlic. It’s a really creamy, melty gouda. I made a grilled cheese with it. It’s so amazing. I love this stuff.

Nov 04

Make a pair of dinosaur-heeled shoes of your very own

io9updates:

When we saw an amazing pair of high-heeled shoes propped up by neon green T-Rexes, we wanted a pair in every dinosaur. Sadly, we couldn’t figure out the origin of those theropod shoes, but Instructables user mikeasaurus comes to the rescue with a guide on how to convert ordinary pumps into custom dinosaur heels.

Read More