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2001 ADGA Convention
Left: Shari Renya Center: Diane Gray Left: Gwen Goodey
ISBA Suncatchers
Jan Norberg Stained Glass 2001 Convention
Jan Norberg has created a very beautiful suncatcher just for the members and supporters of ISBA and Sables. Black and white, made of stained glass, it is 6 inches by 6 inches and beautiful! We have already sent out 8 of them and had rave reviews! Thanks Jan! As soon as we have an order for more, we will send it in, so send your order to Gwen Goodey today! They are 12.00 plus 2.00 shipping. USPS: ISBA/ Gwen Goodey 86501 West OIE Hwy Prosser, Washington, 99350
Email your order: gjgoodey@televar.com Paypal payments accepted! Pay to ISBAUSA@ yahoo.com
Letter From The Chair
Boy! Are these days gone by! Dec 31, 2001 I want to thank everyone who entered the Sable All American, our first one ever! I also want to thank Sue Estrada for handling our All American Program and doing a bang up job!! The end of the year is here, and I do not have to tell you that we are accomplishing a lot, but there is still more to do. I would also like to point out, that we are really short of member participation. ISBA is an association made up of the members, not a select few, and your particpation and input is critical to the success of this organization. This coming year is one of our most important as we are putting our package before the board. So, any Sables that you have unregistered with ISBA, please send their information or copies of registration papers to Gwen Goodey at the above address.
Soon it is going to be time to start our online auction and make plans for our online raffle for the Convention and the Nationals. We are looking for any items that you wish to donate! Please contact Gwen about this also. I am looking for volunteer Chairs to handle the following committees: History / Research / Fund Raisers / Membership and Directory / If you will volunteer to jump in and help in these areas, we would be more than happy for your help! Enjoy the All American Results , and see you next year.
Anita Gilley, Chair
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by Patty Calhoun Lutherville, Georgia
PARMESAN CHEESE Parmesan is named after an area in Italy called Parma. It is one of the world's most popular and widely-enjoyed cheeses. Made from skimmed milk, this cheese must age at least 5 months and usually no less then 10. Often this cheese will be aged for up to two years. It is important to remember, when grating this cheese not to grate any more then you will use. This will keep the cheese flavor fresh. For a more flavorful cheese use goat and cow's milk in equal proportions. . INGREDIENTS . 1 Gallon Fresh Skim Milk (no more then 2.5% butterfat) 1/4 Tablet Rennet 3 oz. Thermophilic Starter Culture.. Warm the milk to 100 F / 38 C. Add thermophilic starter and allow the mixture to ripen for 45 minutes. Dissolve 1/4 tab rennet into 3-4 table spoons COOL water. Hot water will DESTROY the rennet enzymes. Slowly pour the rennet into the milk stirring constantly with a whisk. Stir for at least 5 minutes. Allow the milk to set for 45-90 minutes until a firm curd is set and a clean break can be obtained when the curd is cut. ,With a long knife, cut the curds into 1/4 inch cubes. Allow the curds to sit for 10 minutes to firm up. Slowly raise the temperature of the milk to 124 F (51.5 C). It should take as long as 45 minutes to reach this temperature. During this time, gently stir the curds every few minutes so they don't mat together. Keep the curds at this temperature for another 15-30 minutes until very small and firm. Drain the whey by pouring through a cheesecloth lined colander. Carefully place the drained curds into your cheesecloth lined mold. Press the cheese at about 10 lbs. (4.5 kg) for 30 minutes. Remove the cheese from the press and flip it. Press the cheese at about 25 lbs. (11.4 kg) for 12 hours. Remove the cheese from the press, careful it is still very soft. Float the cheese in a COLD brine solution** for 30 hours. Be certain to flip the cheese over at least three times to ensure even rind development. Pat dry the cheese, you will notice the outer surface has begun to harden. Place the cheese in your refrigerator to age for at least five months (longer for stronger flavor). You will need to flip the cheese over every day for the first two weeks and then at least once weekly or it will dry unevenly. Place an overturned bowl on top of the cheese after two days. Do not wrap it in plastic or it will not dry properly Inspect daily for mold. Should mold develop on the cheese surface, simply remove it using a paper towel dipped in white vinegar. After three, six and nine months of aging, rub the surface of the cheese with olive oil. Do not wax this cheese. BRINE SOLUTION Dissolve 1.5 cups of salt into one quart warm water. Cool the brine in your freezer, some salt will precipitate out. To use the solution, simply place it in a bowl and place your cheese into it. After you are done with the brine, you can store it in a container in your freezer. With each new cheese, you will need to add additional salt so that the solution is saturated. The solution is saturated with salt when no additional salt can be dissolved no matter how long you stir.
 Caprine
Cooking
Venison or Goat Stroganoff
1-1/2 pounds goat round cut in thin strips 1/2 cup flour 1 tsp. salt 1 tsp. pepper 1/4 stick butter 1/2 pound fresh mushrooms 1/2 cup sliced onion 1 clove garlic, minced 1/4 tsp. dill weed 1/2 tsp. paprika 2 cups beef bouillon 1 cup sour cream
Roll the steak in a mixture of flour, salt, pepper, dill, and paprika. Brown the butter in a large skillet. Add the steak, mushrooms, onions and garlic. Add bouillon and let simmer for about 45 minutes. Stir in sour cream (make sure mixture does not come to a boil). Simmer a few more minutes until heated through and serve over hot noodles. |
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ISBA News |
Patty's Cheese Bits Caprine Cooking |
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