The Secret of Velveeta: How Cheese Food Is Made
19.09.11
To surmise from cheese food, first you've got to understand cheese. (Believe it or not, cheese nourishment does actually involve real cheese.) The deal with was first developed at least 5,000 years ago, probably when an early dairy agriculturist stored milk in a bag made from an animal’s gut and discovered that tasty chunks began to attitude. An acidic environment is required for the cheese-making enzymes to effort and for proteins to attract each other, so modern cheese makers start out by adding bacteria that drudgery to get the milk to a comfy (low) pH. Then they add a substance usually harvested from veal stomachs called rennet , a assortment of enzymes that slice the ends off caseins , a kind of extract protein.
A complex dance of solubility ensues: freed of their ends, the caseins are hydrophobic , gist they don’t mix well with water. They start to clump together in the milk. The acidifying bacteria enact the casein molecules more hydrophobic, and thus, less soluble. They begin to actually fall out of the milk, forming a clumpy net in which fat globules are trapped. The resulting reliable, called curds, is strained out of the remaining fluid and pressed into wheels or cubes, which are then ancient and salted to taste. —from Mozzarella to Gruyere, that’s how cheese is made.
Source: Discover Magazine
Chasing the Kielbasa crown
26.08.11
It’s not like those duels in which combatants took a few paces, turned and fired, either.
“To intimate you the truth, it’s just fun to do,” he said, winning a break from his work at Komensky’s Market in Duryea to spell out the contest is a just another we’re-all-friends-here part of the annual, two-day Plymouth Kielbasa Red-letter day, which begins today in the West Side borough.
“Don’t get me illegal,” Sepelyak said. “It’s slight to win.”
If Komensky’s is to make the leap from last year’s in the second place-place finish, it seems the Bosaks are the butchers to beat.
During last year’s refute, Bosak’s Choice Meats of Olyphant took the gold in both the unsophisticated and smoked kielbasa categories.
How will the sausage makers champion those titles this year? What kind of strategy will they use?
“We have to keep it accurately. We have to keep it exactly the same way,” said Tom Bosak, who co-owns the co-op give credence to with his brother, Mark, wife, Gail, and sister-in-law, Tammy.
Source: Wilkes Barre Times-Leader
With newcomers such as Train Burger, Tru Burger, Cowbell, and the New Orleans Hamburger & Seafood Callers extending the heritage of Bud's Broiler and Camellia Grill, the salutary competition among burger makers benefits the neighborhood as a 
