u/Amazing_Parking_3209

Are there any tips when moving fresh curd to a cheese mold? I've drained the curd and broken/flipped the mass a few times to release some of the whey. How fine do you crumble the curd into the mold? Do you pack it in a bit or leave it loose? I realize this is going to depend a lot on what kind of cheese you're making but I'm curious if you have a specific style or routine that you feel gives the best results? Thanks!

I have a 12x24" porcelain tile that I need to blend from 0 at one end to 1/8" off at the other (on the 24" side). I have a diamond blade angle grinder that would make quick work of it but might be overkill. Is there a way to sand or grind that with more accuracy and control? Thanks!

Hello, was wondering if anyone had suggestions for taking homemade sausages camping with kids involved. I make a pretty standard fresh pork butt in lamb casing with different seasonings depending on the batch.

I want to bring sausages instead of hotdogs for dinners camping (5 days, sausages would be in a cooler with ice). Anyway to make this safe? Also kids dgaf about cooking to temp around the fire pit so I thought pre-cooking might be best. I could bake, bbq, sous-vide. Could then freeze before putting them in the cooler.

I don't really get it. Nice ingredients, obviously. I trust you're not using sysco. I don't need to see the quality of your carrots before you make a soup with them. Should I sniff them and roll them around a bit like the cork from the wine I ordered? Eh.... I'm cynical but I like the old fashioned white linen and properly set table.

Hello, my apologies if this has been answered many times. I searched a bit but couldn't find anything specific.

There was a burn in the foothills 2 years ago. Went out last year and found a few dozen morels. Went to the same spot this year and less than a dozen. Now it has been colder this season so I might have been early.

In general, is a second year burn site a lot less productive than the first year after a fire?

I'm trying the zinger drip popcorn chicken and the amount of vinegar in the sauce is making my eyes water. I can't eat this. I'm in Canada if that makes a difference with whatever recipe they use but does anyone else have a similar reaction?

So say someone ordered soft serve ice cream and the staff thought they said cup but the customer wanted a cone. Should they bin the cup/ice cream and get a new one?

I was in line at a new place and this happened. The staff member opened the top of the soft serve machine and dumped the ice cream back in. Now, this is like a 1/10 when it comes to disgusting things I've seen in a restaurant but it was still enough for me to leave.

I have seen staff testing the consistency of the soft serve machine and pour it back in the top if it's too soft but for some reason that didn't bother me as much probably because it wasn't handed to a customer then handed back.

Am I overreacting?