Wednesday, December 5, 2007

What a Day

Today was a pretty interesting day. No fewer than 16 US iNteLLAjunce agencies weighed in on the "Wat's up with Iran and The Bomb?" question and said that, Nah, Iran is not trying to make an atomic bomb (We think).

It snowed a bit. Not much, but enough to get my kids to put on their snow pants and boots and spend an hour sliding on their backs down the big hill out back. And a lot of cool stuff happened at work. I pulled those eyes rounds (see the post "Small Beef"), drained them and dry rubbed them again ahead of hanging them in the cheese room to air dry into bressaola. A chicken confit experiment came off really well. (I cured some legs and thighs in a mixture that included orange zest and coriander.) I pulled the four lamb laegs I put down in brine about ten days ago and began to prep them for air-drying ( They taste great raw, I think I nailed the water/salt/sugar ratio.) And National Public Radio showed up to video a segment on the science of cheese making for "Science Friday."

The segment should be up on the "Science Friday" website in about 2 weeks and it'll be available as a podcast on iTunes too. But the coolest thing is that they said that they want to come back with Ira Flatow to talk to Trent Hendricks at length.

Listen folks, this place where I'm working? It is a very unique place. The core of the enterprise is a very modern and -from an animal husbandry standpoint- very odd dairy farm where the cows live a nearly autonomous existence. I don't understand any of it very well, mostly because I spend most of my time there cooking. But I'll be sure to fill you in as I learn about what's really going on. In the meantime have a look at my latest slide show. The initial slides show the ~500 gallon batch of milk that Trent set up to make a batch of cheddar cheese.


Scotty said...


I can only speak for myself, but I am sure that others will agree, your posts on this adventure have been wonderful. I know your time to blog is limited, but every post like this is like a wet dream to people who love food -- especially caring artisanally prepared foods. Makes my current first foray into the world of fermented dry-cured sausage seem lame, except its not! (Your humidifier idea is working brilliantly!)

redman said...

yes, this really is a dream job. Good work, Bob. Couple questions:

-did you have to pump those lamb legs?

-How do you know if the brine penetrated to the center?

boberica said...

That's it, can't stand it anymore,
My wife and I are selling our house in Oregon and moving to Pennsylvania. We will camp on the outer fringes of Trents farm until we can get us some of that lamb prosciutto, and breseola.