Tim wrote:
On Jan 8, 4:59 pm, HK wrote:
Vic Smith wrote:
On Tue, 8 Jan 2008 12:34:28 -0800 (PST), wrote:
Well, they are consistent enough after the recipes are finalized. When
brewing, changing one little thing can change the taste entirely, even
a different type of yeast. But, Harry thinks it's all just throwing
stuff in a bathtub and getting beer.
Sounds like fun brewing your own beer. I might try it.
Use the site you posted as a starting point.
I made a Colby cheese once, from a kit.
Took about 2 gallons of milk to make a pound.
It was actually pretty good, but a bit rubbery.
--Vic
I made a grilled cheese sandwich for lunch the other day. You know, if
you don't get the bacteria in the cheese just right, and use the right
amount of yeast in the bread, well, who knows what ratings you might
from other sandwich eaters.- Hide quoted text -

- Show quoted text -

did you ever eat C-rations? I can tell you first had how they rate!


I've tried those and the MRE's. Some of the MRE's are edible. They're
popular out on the Shenandoah trails. Of the ones I tasted, the cheese
pasta was ok. But there's much better than MRE's available at almost any
outdoor store.