Monthly Archives: June 2012

Taking the piss?

In a calm voice a Cow named Nandini says to King Dilip na kevalam payasa prasutim   ve hi man kam dugham prasannam* Translation: Whenever I am pleased and happy I can fulfill all desires.  Don’t consider me to be just milk … Continue reading

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My cheese is unique to me and to my body part from which it was sampled.

Fermented foods arise in the human relationship to the microbial environment. When different biomes collide the direct contact can transfer millions of cells in each event, making the ‘Five Second Rule’ a veritable bacterial jubilee. I like what Jeroen Raes, a microbiologist at Vrije … Continue reading

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Metal maturation

The Grottenhofer Auslese matured to the Gregorian chants of Heiligenkreuz Abbey has always fascinated me. Science has shown bacteria have four of the five senses, so what of their audible world? I’m going to conduct my own heavy metal experiments to prove they have the fifth. Unlike the music … Continue reading

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Strong Cheese

Tis the time of year to be getting my Getafix hat on making magic potions of strong cheese. With old cheese, alcohol and spices as core ingredients, their end result and compostition can be highly variable – yielding different magical properties to the end user. … Continue reading

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