That's the Albacore, isn't it @adamaero.

In Portsmouth, NH. A diesel-electric submarine that was used to test different technologies

@FuzzyChef, your answer on cheese made me want to ask about making cheese. I've tried lots of things but never making cheese, how hard is it to do, and what do you need?

I know the principles but not the realities

@GdD ha! Same impulse! But I would probably start a major marriage crisis if I tackled it now.

Too many other things on our plate (no pun intended).

You can never have enough cheese @Stephie, tell him that.

I suspect difficulty depends on the cheese :D

fankhauserblog.wordpress.com/cheese-making-for-new-folks is supposed to ne a good resource.

Camembert is one of my favorites

One time I took a bunch of cheese back over the english channel from France in a cessna, stank the whole plane up!

I was not flavor of the month with the rest of the flying group.

But there's no point in buying cheese if you're going to get boring cheese.

@GdD We have a very good cheese monger on our farmers market. He’d probably just hand be a few bills and send me there. Tbh, he’s not entirely wrong. Partially because that darn puppy is eating so much of my time.

@GdD oooooh! That’s sounds great!

They made a rule after that banning stinky cheese @Stephie, spoilsports.

The question with cheese, is it worth the effort when I have access to really good cheese a short walk away?

@GdD kinda like the durian ban on public ttransport?

@GdD Its about the process and the story

Good point @JourneymanGeek. I've tried brewing beer, lots of work for inconsistent results. Some great, some not good due to the inability to control the environment.

Same here with my elderflower champagne. Some years the results are superb, other times I am happy to get something that resembles lemonade and doesn’t mound.

You need an extra refrigerator don't you @Stephie? Or a nice cool basement.

I have neither

But catching wild yeast is just great fun! Especially if you end up with a drink or bread.

@GdD It depends. Especially during the first time you want a bit of warmth to get the test going. After that, once everything is bottled and just maturing peacefully, cool(-ish) is nice. And a cold cellar won’t prevent exploding bottles as my MIL demonstrated one year.

MIL?

Mother in law.

The one that tends to “feel” recipes instead of reading them.

Which can work, but has a certain failure rate.

In the case of elderflower champagne, she just doubled the amount of flowers (ignoring the recipe) and then bottled well before the initial fermentation calmed down (here following the recipe instead of her gut). The bottles dutifully exploded.

Hahaha! My grandmother was like that @Stephie, her recipes were missing vital ingredients, like flour

'Of course you need flour! Why would I put that in?'

I have literally no tangible recipe from my dad’s side of the family. My great-aunt (the cook of the clan) prepared her batters and flour by eyeballing. Until “the consistency is just so”.

But thanks to her, I can judge a yeast dough just by how it feels when kneading. The biggest revelation for me was that recipes are about ratios.

Took me thirty years or so.

Intuitive cooking is a pleasure @Stephie, and can only come from experience.

@GdD yes

I thought so @adamaero, have you been to it?

Nope. I recalled a picture/cartoon of a submarine with two blades

And looked it up from there

Well, if you're ever in Portsmouth, NH it's worth a look.