jmaynard and I have conspired to create a one-stop source for all your chupaqueso references, and it is now live at chupaqueso.com. Jay is putting up the hosting, and he and I will be sharing the job of providing content. I’m providing advertising (under the Schlock Mercenary account umbrella).
There’s not much out there yet. A quick FAQ, the Original Recipe, and some glorified test posts. There’s no window-dressing at all.
But it’s up and running. Now, when I talk about cheese, I’ll probably be linking you LJ’ers over to chupaqueso.com, or cross-posting.
–Howard
UPDATE: Aaaand now it’s down, with chupaqueso.com “refusing connections”. Dunno what’s going on. I’ll let Jay field this one.
UPDATE AGAIN: Aaaand it’s back up. Yay!
I must admit it hasn’t quite propogated to my DNS server yet. Any chance you could post the IP, that I may partake of numerous recipes for my own experiments?
Also, I must honestly suggest “On Food and Cooking”, as a book. I don’t have the Amazon link on hand, but as far as the /science/ of cooking goes, you could hardly do better.
Resolved, now. Sorry to bother you; perhaps more read your LJ than first expected.
Hmm. Must try. Perhaps shall wait for‘s variant before I consider doing this.
Wikipedia
I took the liberty of updating Wikipedia with the new link.
Re: Wikipedia
Thanks!
Is it just me, or should a cheese-based site be more … yellow? 😉
Way to go! Now I may actually remember to try it out some day.
You misspelled your shadowy conspirator’s lj name: it’s.
Vorn
Fixed!
That’s so cool!
i’m looking forward to checking it out – i hope there’s a section for “testimonials” 🙂
No idea why it broke, but it didn’t stay broken, so I’m happy.
My goal for the day is to add a tutorial, complete with pictures. This is not as easy as it sounds.
Does that mean we’re having chupaquesos for lunch?
Woohoo!
(Oh… wait. Y’all are in Minnesota…)
The next time you visit relatives over this way, cmon by. I’ll make chupaquesos, just for you. (Well, and me, too.)