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Showing posts with the label culinary

A look at the sidewalk vendor scene of Los Angeles, CA.

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Here in Los Angeles, the conventional wisdom of our upbringing was that Los Angeles is a sprawling, vast city. Indeed, at about 503 square miles, there is much ado about this town, civic and culture-wise. Los Angeles City in California Description Los Angeles is a sprawling Southern California city and the center of the nation’s film and television industry. Near its iconic Hollywood sign, studios such as Paramount Pictures, Universal and Warner Brothers offer behind-the-scenes tours. On Hollywood Boulevard, TCL Chinese Theatre displays celebrities’ hand- and footprints, the Walk of Fame honors thousands of luminaries and vendors sell maps to stars’ homes.  ― Google Area :  503 mi² Elevation :  305′ Weather :  64°F (18°C), Wind SW at 2 mph (3 km/h), 26% Humidity   weather.com Local time :  Monday 2:46 PM Population :  3.967 million (2019) Mayor :  Eric Garcetti Plan a trip Things to do 3-star hotel averaging $187, 5-star averaging $...

An iPigeon.institute artisanry aspiration - another homemade cheese.

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As some of my longer-term readers would know, I had started an effort in making cheese around Christmas this past year, using eggnog . https://www.ipigeon.institute › prepa... Preparing the pigeons' feed for the day ... - iPigeon.institute blog May 7, 2019 ·  Learn a recipe for an all-seasons pigeon health supplement: pidgin cheese. This time around, I'm attempting a more savory-layered cheese culture, with liquid malted milk, tapioca, for a starch, heavy whipping cream, and rennet.  Here's the cheese as I originally had prepared it, in various layers. I had decided that I would let the layers stay still, instead of homogenizing the mixture, in order to investigate the effect of the rennet culture upon the various components of the cheese.  Within a day, the layers had separated, and curds had formed in the layer of cream, at the top of the mixture. Day 2 of the cheese-in-the-making. I took a taste of the top of the cheese, off of the lid, and it reminds me of a cream fra...