CL <flothru@yahoo.com> wrote:
> On 03/22/2011 01:41 AM, Declan Murphy wrote:
> > On Mar 21, 7:29 am, CL<flot...@yahoo.com>  wrote:
> >> On 03/21/2011 02:12 AM, RoshTheWalker wrote:
> >>
> >> 8><  schnitt

> > the earthquake operate on 50Hz, we are basically fine. Democratic?
> > Well no, but also not exactly no.
> >
> > No whining from me (but if Charles could pass the cheese please).

> I just made some.  Pass me your plate.

> The local shiyakusho shitheads stopped us from giving raw milk to 
> families with children.  The dairies shut their factories for a week and 

Kinda silly, if you're not in the Kanto region. No I-131 has been reported
south or west of there yet, and the milk can be easily monitored.

> area farmers were literally swimming in milk.  So I have been teaching 
> local schoolkids and their parents how to make Queso Blanco.  It is a 
> crumbly white cheese from Latin America that uses vinegar (which 
> everyone has) to form the curd instead of rennet (which seems to have to 
> be imported).  And, since you have to cook the milk for 20 minutes at 80 
> deg C, a local doctor has pronounced it safe for all to eat, much to the 
> chagrin of the local "public health nurse" (sic) who accused me of 
> trying to spread salmonella.

Which is silly, of course. If the problem was radioactive iodine, it
doesn't matter if it's milk or cheese.

> After it is made and pressed, it can be left plain, salted, or mixed 
> with spices and tougarashi, like they do in Mexico and Central America. 
>   It keeps all of the milk's vitamins and minerals and keeps without 
> refrigeration for a couple of weeks.

Mebbe you can look up recipes for paneer, or feta. Start a whole new
industry in the area.

> We're also teaching a whole generation of mothers how to bake bread, 
> too.  People have gas to cook with even when there's no electricity. 
> They just have to think about eating non-Japanese things for a while.

Well, if it's made in Japan, it's Japanese, right?

Mike