只、君の笑顔が欲しくて、僕はここにいるんだ。 ;

只、君の笑顔が欲しくて、僕はここにいるんだ。 ;

只、君の笑顔が欲しくて、僕はここにいるんだ。 ;

只、君の笑顔が欲しくて、僕はここにいるんだ。 ;

只、君の笑顔が欲しくて、僕はここにいるんだ。 ;

只、君の笑顔が欲しくて、僕はここにいるんだ。 ;

只、君の笑顔が欲しくて、僕はここにいるんだ。 ;

只、君の笑顔が欲しくて、僕はここにいるんだ。 ;

只、君の笑顔が欲しくて、僕はここにいるんだ。 ;

只、君の笑顔が欲しくて、僕はここにいるんだ。 ;

只、君の笑顔が欲しくて、僕はここにいるんだ。 ;

只、君の笑顔が欲しくて、僕はここにいるんだ。 ;

只、君の笑顔が欲しくて、僕はここにいるんだ。 ;

只、君の笑顔が欲しくて、僕はここにいるんだ。 ;

只、君の笑顔が欲しくて、僕はここにいるんだ。 ;

只、君の笑顔が欲しくて、僕はここにいるんだ。 ;

只、君の笑顔が欲しくて、僕はここにいるんだ。 ;

只、君の笑顔が欲しくて、僕はここにいるんだ。 ;

只、君の笑顔が欲しくて、僕はここにいるんだ。 ;

只、君の笑顔が欲しくて、僕はここにいるんだ。 ;

只、君の笑顔が欲しくて、僕はここにいるんだ。 ;

enough on potatos... hmm let talk about cheese. did some research and now i can tell u wad i found.
Cheese is a food made from milk by coagulation. The milk is acidified, typically with a bacterial culture, then the addition of the enzyme rennet or a substitute (e.g. acetic acid or vinegar) causes coagulation, to give "curds and whey".[1] Some cheeses also have molds, either on the outer rind (similar to a fruit peel) or throughout.
Hundreds of types of cheese are produced. Their different styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether it has been pasteurized, butterfat content, the species of bacteria and mold, and the processing including the length of aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is a result of adding annatto. Cheeses are eaten both on their own and cooked in various dishes; most cheeses melt when heated.

For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family.

Cheese has served as a hedge against famine and is a good travel food. It is valuable for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than the milk from which it is made. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. The long storage life of cheese allows selling it when markets are more favorable.

Some picture of cheese for u guys to see. =D


A platter filled with various types of cheese


Cheese Wheels from Bernese Oberland, Switzerland


The famous Golden Wheels of Gouda at a cheese market

Origins of cheese
Proposed dates for the origin of cheesemaking range from around 8000 BCE (when sheep were first domesticated) to around 3000 BCE. The first cheese may have been made by people in the Middle East or by nomadic Turkic tribes in Central Asia. Since animal skins and inflated internal organs have, since ancient times, provided storage vessels for a range of foodstuffs, it is probable that the process of cheese making was discovered accidentally by storing milk in a container made from the stomach of an animal, resulting in the milk being turned to curd and whey by the rennet from the stomach. There is a widely-told legend about the discovery of cheese by an Arab trader who used this method of storing milk. The legend has many individual variations.
Cheesemaking may also have begun independent of this by the pressing and salting of curdled milk in order to preserve it. Observation that the effect of making milk in an animal stomach gave more solid and better-textured curds, may have led to the deliberate addition of rennet.

The earliest archaeological evidence of cheesemaking has been found in Egyptian tomb murals, dating to about 2000 BCE.The earliest cheeses were likely to have been quite sour and salty, similar in texture to rustic cottage cheese or feta, a crumbly, flavorful Greek cheese.

Cheese produced in Europe, where climates are cooler than the Middle East, required less salt for preservation. With less salt and acidity, the cheese became a suitable environment for beneficial microbes and molds, giving aged cheeses their pronounced and interesting flavors. Cheese has become the most popular milk invention.


A piece of soft curd cheese, oven baked to increase longevity


Dunlop cheese, a traditional cheese from Clerkland Farm, East Ayrshire, Scotland.


A supermarket display of cheese

Curdling
The only strictly required step in making any sort of cheese is separating the milk into solid curds and liquid whey. Usually this is done by acidifying (souring) the milk and adding rennet. The acidification is accomplished directly by the addition of an acid like vinegar in a few cases (paneer, queso fresco), but usually starter bacteria are employed instead. These starter bacteria convert milk sugars into lactic acid. The same bacteria (and the enzymes they produce) also play a large role in the eventual flavor of aged cheeses. Most cheeses are made with starter bacteria from the Lactococci, Lactobacilli, or Streptococci families. Swiss starter cultures also include Propionibacter shermani, which produces carbon dioxide gas bubbles during aging, giving Swiss cheese or Emmental its holes.

Some fresh cheeses are curdled only by acidity, but most cheeses also use rennet. Rennet sets the cheese into a strong and rubbery gel compared to the fragile curds produced by acidic coagulation alone. It also allows curdling at a lower acidity—important because flavor-making bacteria are inhibited in high-acidity environments. In general, softer, smaller, fresher cheeses are curdled with a greater proportion of acid to rennet than harder, larger, longer-aged varieties.


Ancient Swiss way of making cheese (heating stage). If needed, the wooden holder can be turned, moving the pot away from fire

Curd processing
At this point, the cheese has set into a very moist gel. Some soft cheeses are now essentially complete: they are drained, salted, and packaged. For most of the rest, the curd is cut into small cubes. This allows water to drain from the individual pieces of curd.

Some hard cheeses are then heated to temperatures in the range of 35 °C–55 °C (100 °F–130 °F). This forces more whey from the cut curd. It also changes the taste of the finished cheese, affecting both the bacterial culture and the milk chemistry. Cheeses that are heated to the higher temperatures are usually made with thermophilic starter bacteria which survive this step—either lactobacilli or streptococci.

Salt has a number of roles in cheese besides adding a salty flavor. It preserves cheese from spoiling, draws moisture from the curd, and firms up a cheese’s texture in an interaction with its proteins. Some cheeses are salted from the outside with dry salt or brine washes. Most cheeses have the salt mixed directly into the curds.

A number of other techniques can be employed to influence the cheese's final texture and flavor. Some examples:

Stretching: (Mozzarella, Provolone) The curd is stretched and kneaded in hot water, developing a stringy, fibrous body.
Cheddaring: (Cheddar, other English cheeses) The cut curd is repeatedly piled up, pushing more moisture away. The curd is also mixed (or milled) for a long period of time, taking the sharp edges off the cut curd pieces and influencing the final product's texture.
Washing: (Edam, Gouda, Colby) The curd is washed in warm water, lowering its acidity and making for a milder-tasting cheese.
Most cheeses achieve their final shape when the curds are pressed into a mold or form. The harder the cheese, the more pressure is applied. The pressure drives out moisture — the molds are designed to allow water to escape — and unifies the curds into a single solid body.


During industrial production of Emmental cheese, the as-yet-undrained curd is broken up by rotating mixers.

Aging
A newborn cheese is usually salty yet bland in flavor and, for harder varieties, rubbery in texture. These qualities are sometimes enjoyed—cheese curds are eaten on their own—but normally cheeses are left to rest under carefully controlled conditions. This aging period (also called ripening, or, from the French, affinage) can last from a few days to several years. As a cheese ages, microbes and enzymes transform its texture and intensify its flavor. This transformation is largely a result of the breakdown of casein proteins and milkfat into a complex mix of amino acids, amines, and fatty acids.

Some cheeses have additional bacteria or molds intentionally introduced to them before or during aging. In traditional cheesemaking, these microbes might be already present in the air of the aging room; they are simply allowed to settle and grow on the stored cheeses. More often today, prepared cultures are used, giving more consistent results and putting fewer constraints on the environment where the cheese ages. These cheeses include soft ripened cheeses such as Brie and Camembert, blue cheeses such as Roquefort, Stilton, Gorgonzola, and rind-washed cheeses such as Limburger.


Parmigiano reggiano in a modern factory


Variety of cheeses in a supermarket


St. Pat Cow's Milk Cheese

只、君の笑顔が欲しくて、僕はここにいるんだ。 ;

today is the 1st Oct... the beginning of a new month. hehe... i tink blogger should be thankful for me for creating tis blog and blog for ard 10 months now. hehe =D
anyway...i was jus tinking...tis few days i have less and less things to write abt. so wad should i blog abt?
I KNOW!!! let me blog abt potatos instead. today topic shall be french fries...
The method recommended by most cookbooks to cook fries, and used by many restaurants, is to cook them in two stages: first at around 350 °F (177 °C), until the fries are nearly cooked but limp, still pale and not too dried; then, after they have been removed from the oil and allowed to cool, at a higher temperature, generally around 375 °F (190 °C), fries are fried again until they are golden and crisp, which normally takes less than a minute. The second method, attributed to the celebrated French chef Joël Robuchon for the home cook, is to put the sliced potatoes into a saucepan with just enough cold oil in it to cover the potatoes, then cook them over high heat until golden, stirring occasionally. The last method is calls for blanching (but not over-cooking in water) the cut potatoes in boiling water before frying them.
let me teach u how to cook french fries from fresh potatos.
Ingredients that you need
-potatoes
-cooking oil
-paper towels
-salt
Procedure
1)Peel potatoes
2)Slice potatoes into thin straw-like pieces.
3)Wash well with water to remove excess starch.
4)Place fries in a pan with water and simmer/par boil on the stove for about 15 mins.
5)Sieve and dry fries off.
6)Deep fry at 175°C in vegetable oil or lard/dripping for 4 to 5 minutes to a light golden crisp.
7)Remove and place on plate with paper towels to absorb the leftover cooking oil.
8)Transfer to another plate if necessary.
9)Add salt and shake to ensure all french fries are evenly salted.
ur end product will look like this



Why McDonald's Fries Taste So Good
jus now was looking for information on french fries when i found this. realise that McDonald's fries used to be cook in a mixture of about seven percent cottonseed oil and 93 percent beef tallow. The mixture gave the fries their unique flavor -- and more saturated beef fat per ounce than a McDonald's hamburger.
But from 1990 onward due to the barrage of criticism over the amount of cholesterol in its fries, McDonald's switched to pure vegetable oil.

只、君の笑顔が欲しくて、僕はここにいるんだ。 ;