cookiekissers

[lustingfood]

Roasted pepper and tomato soup w/ roasted pepper butter grilled cheese (x)

[fatty-food]

Homemade Mozzarella (recipe)

[charminglyantiquated]

So, I’m seriously looking into getting into tall ship sailing (waiting on follow-up from an interview rn) and I’m wondering for getting into it more long-term -

what do people do after sailing tall ships? Like, it’s a pretty physical job, and I’d assume there’s a point where your joints just can’t keep up with it.

Are there other jobs in the industry that people move to? I’m not really keen on the idea of moving up in the ship’s hierarchy- admin and being someone’s boss both aren’t really my thing. Do people retrain in completely different careers? Go back to whatever they were doing before they started sailing?

Anyway, I know your sample size might not be super large so I’d appreciate anything. Thanks a bunch!

This is hard to answer directly - on the one hand sailing tall ships is such a niche industry that there are limited pathways for straightforward advancement. But on the other hand, it overlaps with such a large number of other industries, and requires such a jack of all trades skillset - tourism, carpentry, history and preservation, hospitality, marine electronics, etc. etc. etc. - that there's a lot of ways forward for what I guess I'd call lateral advancement: moving to another job which uses most of the same skills. So there's no one answer, but if it helps, here's some things my tall ship deckhand friends have ended up doing, after no longer deckhanding tallships:

Get a captain's license and keep sailing. Captains often have it a bit easier physically (balanced out by the mental stress lol), and are paid better. Owning your own boat is optional; plenty of companies hire captains by the season to sail the boat, while the management of the company is dealt with by the actual owners. (This is what I did! I don't have the sail-hauling arms I did as a deckhand, but my knees and bank account are both in better shape).

Bosun, first mate, engineer, some other specialized non-captain crew member, usually involves licensing or other education that's useful down the road if you switch to an adjacent career

Racing yachts

Captain for hire on private vessels

Outward bound guide, other wilderness education programs

Harbor cruises, lobster tour guides, and other motor-powered tourist boats, both as captain and as crew - you have the patter and the safety skills but you don't want to deal with the hassle of sails

Water taxis, ferries and other passenger vessels

Lobstering, fishing, aquaculture, tugboats, other non-tourist waterfront industries

Marine surveyor, marine electrician, other specialized technician

Working in a shipyard - good fit for all the fit-out skills of sanding, painting, varnishing, covering and uncovering the boat

Cruise ship hostess

Train conductor (the passion for the early 1900s carried over well)

Working at a a museum focused on local maritime history

Tour guide for local buses, walking tours, etc

Boatbuilder (IYRS, Wooden Boat School)

Teaching the captain's license courses (nota bene: there were obviously some other steps between deckhand and teacher, notably ten years of being a captain in between. But this is what they settled into when they decided sailing was too physically taxing, so I want to include it).

Carpentry, house painting

Designing and selling custom made van-homes (apart from the technical skills, living on board a ship helps familiarize making use of every square inch of space)

Sailmaker

Of course there's other friends who went on to try something completely new and unrelated - I think because so many of the people who start sailing tall ships are here for something completely new in the first place, that's not an intimidating prospect so much as an exciting one. But many of them did make use of tall ship skills even when moving on from tall ships, so I hope the above list is helpful in giving a broad sense of what can follow!

[tolkienreader1996]

So we accidentally used a deep fryer thermometer which isn’t as accurate and heated it up to quickly so the cheese curds wouldn’t set.

So we didn’t make mozzarella, we made ricotta.

We got a lot a whey from it tho, with which we can make more ricotta.

This isn’t a failure, we did make really good cheese (not the one we were hoping for but it is what it is) this is a learning experience.

[officialcheeseposts]

The God of Cheese

Aristaeus, Greek God of Beekeeping, Olive Growing, Herding, and Cheesemaking!

[dinosaurwithablog]

The store was out of ricotta cheese and I wanted to make lasagne so I made my own ricotta cheese. It's very easy to do and extremely tasty. Heat up 4 cups of whole milk, 1/2 cup of heavy cream, and 1/4 teaspoon of salt. Heat it up. Just before it boils, remove the pot from the heat. Add 3 tablespoons of fresh lemon juice and stir just enough to mix it. Do not over stir or your cheese will be tough. Leave the pot alone. Do not move it or touch it for 45 minutes. Then, gently, remove the curds from the pot and lay them in a strainer that has 2 layers of cheese cloth in it. Leave it alone for an hour. Voila. You have ricotta cheese!! It's delicious 😋 and satisfying to make. I hope that you try it and have as much fun as I did making it. In the words of Julia Child... bon Appétit

[daily-public-domain]

Day 140: Gale Wallar | Boule de Lille and Others | Acrylic | 12x12

link

–This image is part of the public domain, meaning you can do anything you want with it ! (you could even sell it as a shirt, poster or whatever)–

[sevdidntdie]

I just learned that “thrusting” is an essential part of the cheese making process.

[vicmillen]

Cheese? Tell me more

Well, it all started on a... Actually I don't remember when, but I was in the library binge reading recipe books, as you do. Then I got to a book called easy cheese making(or something like that), and without much thought started reading that too.

Now, for the record I do already know some basics on the how and why of cheese, because I collect random niche knowledge like a dragon, so I know that generally you need pasteurized only milk, if not entirely raw unprocessed milk. Since I lived somewhere that basically only have ultraheat treated (aka shelf stable) milk, I didn't read the cheese book expecting to actually do something. It's just a interesting read and nothing else.

However! I happened to find a single line mentioning treating uht milk to make it work, and what is used to do that. It's like, mentioned extremely off handed, but it got me intrigued. So I looked up the chemical (potassium chloride) online, found out how and why it works (mending the broken calcium bond in casin or something), how much does a pack of food grade KCl cost (very cheap), what dose is needed (extremely low and diluted), what potential side effects it could have (basically nothing at the range of dosage needed), and what other uses it have (to make low sodium salt; a potassium supplement; and in high enough dosage, is the final drug in the lethal injection cocktail in USA executions. Among other things)

But anyway I bought a pack of the salt, measure out a tiny pinch, got myself two cartons of the cheapest milk available, and succeeded in making cheese ;D

The cottage-ish cheese that I made is quite bland, aside from the ungodly amount salt, but that I can make it at all is what matters. It's very good in dips and over pasta and bread, just have to cut down the salt in any dish it goes in because I drowned the cheese in salt... It looks grainy and crumbly but is actually surprisingly smooth.

Also, I keep the whey (left over liquid) and used it as stock in soup, which is again, surprisingly good. I took care to only keep the unsalted batch tho, which is definitely a wise choice, considering I over did the salt. But I actually quite like the extremely salty product, it's great as kind of a condiment and makes it last slightly longer. Still has to be careful tho because the homemade stuff can't keep long at all.

Anyway, is it practical? Hell no, it is cheaper than buying cottage cheese where I live but that's just because cheese and dairy products are expensive here period. It's generally too much effort if you just want some cheese, and I know the use of food additives makes some people uncomfortable.

Is it extremely fun though? You bet! It's a fun way to spend a afternoon if you like doing experiments and also like cooking.

[thestateofardadreaming]

I'm thinking about making goat cheese. I've necer made cheese before... Yoghurt yes but not cheese.

[inkskinned]

please i love you i'm begging you bring back suspension of disbelief bring back trusting the audience like. i cannot handle any more dialogue that sounds like a legal document. "hello, i am here to talk to you about the incident from a few minutes ago, because i feel you might be unwell, and i am invested in your personal wellbeing." "thank you, i am unwell because the incident was hurtful to me due to my childhood, which was bad." I CANT!!!!

do you know how many people are mad that authors use "growled" as a word for "said"? it's just poetics! they do not literally mean "growled," it's just a common replacement for "said with force but in a low tone." it's normal! do you hear me!! help me i love you please let me out of here!!!

[lustingfood]

Fresh mozzarella sticks (x)

[creativeera]

Pasta Filata Cheese Market is in Trends by Growing Demand for Specialty and Artisan Cheeses

The pasta filata cheese market involves various cheese variants that undergo a cooking and kneading process to produce a soft, pliable consistency. Popular types include mozzarella, provolone, and scamorza. Pasta filata cheeses are known for their fresh, milky flavors and ability to melt well in baked dishes or on pizza. The market sees strong demand from the foodservice industry due to wide use of mozzarella in dishes. The health appeal of pasta filata cheeses as a good source of calcium, protein, and other nutrients also drives their use in products catering to health-conscious consumers. The Global Pasta Filata Cheese Market is estimated to be valued at US$ 14.4 Mn in 2024 and is expected to exhibit a CAGR of 11.% over the forecast period 2024 To 2031. Key Takeaways Key players operating in the pasta filata cheese market are Bristol Myers Squibb, Johnson & Johnson, AbbVie Inc., and Merck & Co., Inc. Demand for specialty and artisan pasta filata cheeses is on the rise with consumers preferring unique flavors and authentic ingredients. Pasta filata cheese producers are also expanding globally with a focus on regions with high Italian populations or growing foodservice industries. Key players related content comprises key players related content Key players operating in the Pasta Filata Cheese Market Growth are Bristol Myers Squibb, Johnson & Johnson, AbbVie Inc., and Merck & Co., Inc. Demand for specialty and artisan pasta filata cheeses is on the rise with consumers preferring unique flavors and authentic ingredients. Pasta filata cheese producers are expanding globally with focus on regions with high Italian populations or growing foodservice industries. The growing demand in market: There is growing demand for pasta filata cheeses due to increasing preference for authentic Italian cuisine around the world. Foodservice providers are actively promoting specialty mozzarellas, scamorzas, and provolones on menus to attract customers. Global expansion of market: Major pasta filata cheese companies are expanding their global footprint by acquiring regional brands, establishing manufacturing plants overseas, and boosting imports. North America and Asia Pacific present lucrative opportunities due to rising spending power, Westernization of diets, and growing popularity of pizza and pasta dishes. Market Key Trends A key trend gaining traction in the pasta filata cheese market is the rise of artisan and specialty varieties. Small-scale producers are innovating with unique flavor blends, seasonal ingredients, and traditional recipes to appeal to consumers seeking authentic cooking experiences. This is driving increased consumption of high-value pasta filata cheeses.

Porter's Analysis Threat of new entrants: High capital investments for production plants and brand loyalty towards existing brands pose barrier for new entrants. Bargaining power of buyers: Large retail buyers can negotiate with suppliers on price discounts due to their high purchase volumes. Bargaining power of suppliers: Milk being the key raw material, dairy farmers can influence prices depending on production and supply. Threat of new substitutes: Alternative cheese varieties and plant-based substitutes can limit market growth.Competitive rivalry: Intense competition exists among existing vendors to capture market share through innovation, marketing campaigns and pricing strategies. Western Europe dominates the global pasta filata cheese market. Countries including Italy, Spain, and France are leaders in consumption and production. The per capita pasta filata cheese consumption in Western Europe is higher compared to other regions. The Middle East and Africa is expected to witness the fastest growth rate over the forecast period. Rising health awareness, changing dietary patterns, and growing exposure to international cuisines are fueling the demand for pasta filata cheese in countries such as Saudi Arabia, United Arab Emirates, South Africa and Nigeria.

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Ravina Pandya, Content Writer, has a strong foothold in the market research industry. She specializes in writing well-researched articles from different industries, including food and beverages, information and technology, healthcare, chemical and materials, etc. (https://www.linkedin.com/in/ravina-pandya-1a3984191)

[jompsjnngurdsn]

Enjoying food experimentation + memory problems = "I'll *definitely* remember what I put in here" + Surprised Pikachu Face one hour later when I've forgotten.

But! But!

Tupperware + Wet Erase Marker =

I'm learning!

[tolkienreader1996]

Mum and I are making mozzarella today!

[trinket-o-pawsum]

Just made cheese out of sour milk and if I was a pretty cottagecore lesbian it would be so cute but because it's me and I'm currently packing whey into plastic ziplock bags to freeze it's more like povertycore or foodinsecurecore. Ihaventseenavegetableinlikeamonthnowcore.